Mint, Orange and Red Onion Salad

I loved this salad. It felt like a stimulation of the mouth's senses. It says it serves four but very small portions. I would say to double or triple it depending on how many of you there are and what else you are serving.

2 Navel oranges
1/3 cup minced red onion
2 Tbl finely chopped FRESH mint leaves
1 Tbl brown rice vinegar (I think I used red wine as a substitute)
Salt (didn't use any)

-Cut a disk off the top and bottom of each orange, slicing through the colored peel and white pith to expose the flesh. Set each orange on one cut end and cut downward, following the contours of the fruit, to remove all the skin and the pith, exposing the orange flesh. Cut the orange crosswise into 1/2 inch thick rings. Cut into quarters by cutting between sections. Place in a medium bowl.
-Add the minced onion and the mint and mix gently. Toss with the vinegar and sprinkle with salt to taste.