Yet another thing I love about my Vegetarian Times subscription (thanks, Kelly!) is that you can sign up to get a seasonal recipe from the archives once a week. This one came at just the right time -- when we have a lot of citrus sitting on our counter but not very many good tomatoes -- and it is excellent. I tipped the balance way toward the oranges and away from the tomatoes; in the recipe, it's the opposite.
3 clementines, peeled and chopped [I only had two sad lonely clementines, so I used two Honeybell oranges too]
2 cups (about 1 1/4 lb.) chopped very ripe tomatoes [I used one Roma]
1/4 cup chopped white onion [I used red]
6 Tbs. finely chopped cilantro
1 Tbs. freshly squeezed lime juice, or more to taste
1/4 tsp. salt, or more to taste
Combine all ingredients in bowl, and mix to blend. Taste for seasoning, adding more lime juice or salt if desired. This salsa is even better the next day. [I wouldn't know, because I ate 90% of it on a burrito for lunch.]