In a large bowl, combine the tomatoes, mozzarella, basil and parsley, Set aside.
In a small bowl, whisk the lemon juice, oil, salt and pepper. Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.
Just before serving the salad, stir in the chopped avocados. Serve salad with slotted spoon and toasty bread.
by The Savvy Kitchen