• 1 3/4 lb (790 g) yellow tomatoes, halved
• 1 cup (240 ml) chopped seeded peeled cucumber
• 1 cup (240 ml) chopped yellow bell pepper
• 1/2 cup (120 ml) finely chopped onion
• 1/2 cup (120 ml) orange juice
• 3 tbsp (45 ml) extra-virgin olive oil
• 2 tbsp (30 ml) Champagne vinegar or white wine vinegar
• 2 garlic cloves, chopped
• 1 medium jalapeño chili with seeds, chopped (about 1 tbsp)
• Garnish with cubes of avocado, thinly shaved onion and meaty cubes of heirloom tomato.

Cilantro Oil

• 2 cups (480 ml) coarsely chopped fresh cilantro leaves and tender stems
• 3/4 cup (180 ml) olive oil
• 2 green onions, chopped
• 1 medium jalapeño chili with seeds, chopped (about 1 tbsp)
• 2 garlic cloves, chopped
• 1/4 cup (60 ml) water