With its sweet-savoury combination, this is not a proper salad, rather a light starter or an intermezzo between two rich dishes.
For 2-3 servings:
1 teaspoon extra-virgin olive oil
1 teaspoon chopped fresh rosemary
1 teaspoon grated lime zest
Minced chili pepper
Cut the pineapple very thin with your hands or with a mandoline.
Dress the pineapple with olive oil, rosemary, lime, chili pepper and salt.