Recipe(tried): Cherry Tomatoe and Lemon Salad

This is from Gourmet Magazine, I made it today and it was a hit. A different twist, with the flesh of a lemon as one of the ingredients.

CHERRY TOMATO AND LEMON SALAD
Servings: 4

2 large lemons
1 Tablespoon sugar
1 lb cherry or grape tomatoes (3 cups), halved or, if large, quartered (I used halved grape tomatoes)
3 Tablespoons fresh chives
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Finely grate enough zest from 1 lemon to measure 2 teaspoons.

Trim ends of both lemons, then stand lemons on a cut end 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.

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