3 lemons
1 Tblsp olive oil
1 1/2 Tblsp vinegar
salt

Peel the outer yellow rind off of the lemons, do not remove the white pith. Cut the lemons into small chunks, removing the seeds where possible. Season the lemon chunks with a sprinkling of salt. Pour the oil and vinegar over the lemon pieces and then toss to coat. Serve immediately , or cover and refrigerate for up to 2 hours.