Well, Lila, I loved this. Sure, its isn't a salsa, per say, but it is wonderful as a crostini topping. I changed things a bit but got the same idea as you. I used fresh, chopped Roma tomatoes and added chopped red onion. I used less extra virgin olive than you and about five cloves of fresh minced garlic. I had my Italian uncle and aunt over and they loved it served on toasted bagette bread for crostini appetizers.
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Well, Lila, I loved this. Sure, its isn't a salsa, per say, but it is wonderful as a crostini...