2 pounds ripe heirloom tomatoes (washed, stems removed)
1/2 basket ripe heirloom cherry tomatoes (washed, stems removed, halved)
1 ripe avocado (washed, peeled, pit removed, roughly chopped)
1/2 cup olives (cracked green or black, pitted, roughly chopped)
3 tablespoons olive oil
1/4 cup balsamic vinegar
Sea salt and pepper

On a very low flame heat the vinegar in a small saucepan until reduced to 1 tablespoon.

Cut the large tomatoes into quarters or chunks or slices--whatever you prefer--gently toss them with the cherry tomatoes, avocado, olives, olive oil and reduced balsamic vinegar. Season to taste with sea salt and pepper.

Variations

Add cilantro or Italian parsley leaves, roughly chopped.

Add red onion or scallions, peeled, finely chopped.