Tomato and Orange Salsa

2 yelloe tomatoes, sliced
2 red tomatoes, sliced
2 small oranges, peeled and slcied into rounds
1 tablespoon pink peppercorns, lightly crushed
1 garlic clove, finely chopped
2 tablespoons chopped fresh parsley (or chives)
2 tablesppon olive oil
salt and pepper to taste


Arrange the tomatoes and orange slices on a large round serving platter.

Whisk together the peppercorns, garlic, herbs, olive oil, and seasoning. Drizzle over salsa.
Serve with fish.