3/4 cup white wine vinegar, divided

---

1/2 Tbsp. Fresh garlic, finely chopped

---

1/2 tsp. Salt and freshly ground black pepper

---

1 cup olive oil

---

2 cups Sweet onion, chopped

---

2 cups Diced tomato, chopped

---

Flatbread, such as pita, 24 rounds, about 7-inch diameter

---

As needed Hearts of romaine leaves

---

12 oz. Shaved Romano cheese*

---

6 California Avocados

---

As needed * Jack or Fontina cheese in 1-ounce slices may be substituted

---

*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.