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1 ripe, Fresh California Avocados, seeded, peeled and diced

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3 Tbsp. olive oil

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1/2 loaf ciabatta bread, cubed into 1-inch pieces

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As needed Pinch kosher salt

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1 pt. heirloom cherry tomatoes, cut in half

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1 hothouse cucumber, unpeeled, seeded and sliced 1/2-inch thick

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20 large basil leaves, coarsely chopped

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1/2 cup fresh feta cheese (or mozzarella)

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1 tsp. finely minced garlic

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3 Tbsp. balsamic vinegar

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1/2 cup good olive oil

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1/2 tsp. kosher salt

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1/4 tsp. freshly ground black pepper

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.