Cherry tomato and lemon salad

Contributed by Preston Maring, MD

Cherry tomato and lemon salad
Having cherry tomatoes in the backyard is one of those little pleasures in life --- they have such potential.  At their simplest, they serve as garden candy.  Dr. Maring's Blog :Cherry Tomatoes In The Garden  They can also be one of 23 ingredients in a recipe I am highly unlikely to prepare.  The recipe offered below is elegantly simple and very refreshing.  Check out the short video of the tomatoes that gave themselves for this salad.

Servings: 4


  • 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
  • Salt and freshly ground black pepper to taste


Slice the ends off of the lemons so they stand up flat on your cutting board.  Slice off the peel following the contours of the lemon.  Cut the segments away from the membranes over a bowl so you catch the juice.  This part seems a little tedious but it is actually kind of satisfying.  Remove the seeds.  Cut the segments crosswise into 1/4" slices (or whatever).  Toss the tomatoes, lemons, juice, sugar, and evoo together.  Yes it is 3/4 of a teaspoon of sugar per person but it greatly reduces the amount of oil needed to balance the acidity of the lemon AND it's a lot less that the 13 teaspoons of sugar the average adult gets per day in sugared beverages. (I'm not saying you, personally, just the average adult around the country)  Mix in the chives.  Season to taste.  Serve and enjoy.

Nutrition information (per serving)

  • Calories: 101
  • Fat: 7 gm
  • Saturated fat: 1 gm
  • Trans fat: 0 gm
  • Cholesterol: 0 mg
  • Carbohydrate: 10 gm
  • Fiber: 2 gm
  • Sodium: 55 mg
  • Protein: 1 gm