......or 'salsa fresca' or 'salsa cruda':

https://en.wikipedia.org/wiki/Pico_de_gallo

When I make it, I add all the essential ingredients (cilantro, lime
juice, tomatoes, onions), all except salt. But, this kinda salsa
actually needs some salt, so I make it readily available to all
eaters. Salt tends to leech out all the juices from the veggies and
it makes fer a very short-lived concoction, so I'm loathe to add salt
sooner than necessary.

How do you folks handle this situation?

nb