In
a small bowl, combine the onion and red wine vinegar and set aside to
macerate for about 5 to 10 minutes.

In
another bowl combine the chopped heirloom tomatoes, halved cherry tomatoes,
torn herbs, 1 teaspoon sea salt, 1/2 cup of the extra-virgin olive oil,
macerated red onion plus 2 tablespoons of the red wine vinegar macerating
liquid

Stir
to combine and set aside to marinate for 15 minutes.

Preheat
oven to 350 degrees and toast the bread slices until golden brown on both
sides. Once they are golden-brown, use a pastry brush to lightly coat the
bread with the remaining 2 tablespoons extra-virgin olive oil and then rub
the bread with the halved garlic clove.

On
each piece of toast, place an avocado quarter and using a fork, smash the
avocado onto the toast. Season with sea salt and place the toasts on 2 plates

To
the bowl with the tomato mixture, add the sliced cucumber and stir to combine
Spoon some of the tomato salad over each toast. Sprinkle with freshly ground
black pepper.

Serves: 20