Cherry Tomato and Lemon Salad

Ingredients

• Chives

  Raw

  3 tbsp chopped or 9g

• Salt

  Table

  ½ tsp or 3g

• Lemons

  Raw, with peel

  2 fruit without seeds or 216g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Cherry tomatoes

  Red, ripe, raw, year round average

  3 cup cherry tomatoes or 447g

• Olive oil

  Salad or cooking

  2 tsp or 9g

Directions

1. Halve or quarter tomatoes, depending on size.
2. 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.
3. Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).

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