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

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Instructions

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.
2. Stir in remaining ingredients and zest, then let stand, covered, at room temperature 15 minutes (to allow flavors to develop).