5 cups mixed heirloom tomatoes wedges
2 small English hothouse cucumber, halved lengthwise and sliced
2 avocadoes, peeled, pitted and sliced
1 bunch fresh basil, sliced or torn
2 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
Freshly cracked pepper
Place tomatoes, cucumber, avocadoes and basil in a large serving bowl or platter.
Drizzle with oil and vinegar and gently toss to coat.
Sprinkle with salt and pepper to taste.
*Can be made several hours in advance, covered and refrigerated.