Directions

1. Core the heirloom tomato, then cut into thin rounds and arrange on a platter. Pit and peel avocado, cut into thin lengthwise slices, and scatter over the sliced tomato.
2. Cut cherry tomatoes and Sungolds in half and put in a medium bowl. Add basil, onion, olive oil, vinegar, and 1/4 tsp. each salt and pepper and mix gently to combine well. Taste and add more salt and pepper if you like.
3. Pour the tomato and dressing mixture over the sliced tomato and avocado. Top with fresh mint and sprinkle with more salt and pepper if you like. Serve with a baguette if desired.