Wash and dice 2 cups of fresh strawberries into bite-sized pieces; peel and chop 1 cup of ripe pineapple. Finely chop a small red onion (about ¼ cup) and dice a jalapeño (remove seeds for less heat). Chop ¼ cup of cilantro.

In a large mixing bowl, combine the diced strawberries and pineapple with any optional diced tomatoes. Gently fold in the chopped red onion and jalapeño along with the chopped cilantro.

Squeeze the juice of 1-2 fresh limes over the salsa mixture; drizzle in olive oil and add a pinch of salt. Mix everything together gently to avoid mashing the fruits.

Cover with plastic wrap or transfer to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld.

Once ready to serve, stir and taste; scoop into a serving bowl and enjoy with tortilla chips or as a topping for grilled meats.