Salsa Fresca

This is a recipe we tried in our knife skills class that Chris and I took a couple of months ago.  It was delicious and will be even better when everthing comes into season. 

2 medium ripe tomatoes, cored, seeded and finely diced
1/4 C. white or yellow onion, diced
1/4 C. diced green bell pepper
1/4 C. diced yellow bell pepper
1 jalapeno pepper, stemmed, seeded, and minced
1 tbsp. chopped fresh cilantro
1 to 2 tbsp. freshly squeezed lime juice (about 2 limes)
1 tbsp. extra virgin olive oil
Kosher salt and black pepper to taste

Combine all ingredients and adjust seasoning to taste.