Citrus Salsa

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From: Deborah Kahrs

2 navel oranges, peeled, sectioned and cut into pieces
1 small pink grapefruit, peeled, sectioned and cut into pieces
2 blood oranges, peeled, sectioned and cut into pieces
2 limes, peeled, sectioned and cut into pieces
1 fresh jalapeno pepper, seeds & membranes removed, diced finely
4 scallions, thinly sliced
Grated zest of ½ orange
Grated zest of ½ lime
1 T. fresh lime juice
1 T. fresh lemon juice
¼ c. fresh cilantro, chopped (omit and use Italian flat-leaf parsley if desired)
2 T. extra virgin olive oil
10 yellow and/or red cherry tomatoes, seeded & diced (optional)

Mix all ingredients together and let sit for about an hour before serving.