Olive Oil and Mint Orange Salad

• 4 medium navel oranges
• 2 medium lemons
• 1 small red onion, thinly sliced
• 3 tablespoons (approximately) extra virgin olive oil
• Sea salt and freshly ground black pepper
• 2 tablespoons finely chopped fresh mint or basil leaves

1. Peel oranges and lemons so none of the bitter white under-skin is left.
2. Slice into rounds, 1/4 inch (6 mm) thick.
3. Arrange oranges, lemons, and onions alternately on a platter.
4. Drizzle oil over fruit to glaze, season with salt and pepper, and sprinkle with mint or basil.
5. Let stand 4 hours, covered at room temperature, so juices can mingle.
6. Serve at room temperature.

oranges, lemons, red onion, extra virgin olive oil, salt, fresh mint

Taken from www.cookstr.com/recipes/olive-oil-and-mint-orange-salad (may not work)