- 5 lemons, preferably Giant Amalfi, thinly sliced on a mandolin or with a sharp knife
- 1 bunch flat leaf parsley, leaves ripped to yield 1/2 cup
- 1/2 cup extra-virgin olive oil
- Salt and pepper
On a large serving platter or plate, arrange lemon slices in a single overlapping layer. Drizzle olive oil over lemon, season with salt and pepper. Let stand for 30 minutes in order for flavors to become pronounced. Sprinkle parsley over lemons and serve immediately.