Cherry Tomato and Lemon SaladRomulo Yanes
Recipe information
Total Time
35 min
Yield
Makes 4 servings
Ingredients
2 large lemons
1 tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered
3 tablespoons chopped fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preparation
Step 1
Finely grate enough zest from 1 lemon to measure 2 teaspoons. Trim ends of both lemons, then stand lemons on a cut side and cut peel, including all white pith, from lemons with a sharp paring knife (discard peel). Cut segments free from membranes, then cut segments crosswise into 1/4-inch pieces. Toss lemon segments gently with sugar in a bowl.
Step 2
Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).
Recipe notes
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