Heirloom Tomato "Carpaccio" with Tomatillo Salad, Avocado and Fresh Herbs - Rick Bayless

Ingredients

• 3 garlic cloves, unpeeled
• 1/4 cup (lightly packed) cilantro leaves
• 2 1/2 tablespoons light vinegar (like cava or rice wine vinegar)
• 1/4 cup good-quality olive oil (or unrefined corn or peanut oil)
• Freshly ground black pepper, usually about 1/4 teaspoon, plus addition for the sliced tomatoes
• Salt
• About 1 cup Thinly sliced red onion (preferably the long, skinny
• About 6 ounces tomatillos, (preferably the small purple tomatillos - about 6 of them), cut into eighths (about 1 cup)
• About 6 ounces cherry tomatoes (preferably a mixture of red and yellow - about a dozen), cut in halves or quarters
• 4 to 6 medium-size ripe heirloom tomatoes, cored and sliced 1/4-inch thick
• 1 medium-sized avocado, pitted, flesh scooped from the skin and diced into 1/2-inch pieces
• A generous tablespoon roughly chopped fresh herb (cilantro is an easy choice, but don't overlook basil, lemon balm, or anise hyssop - even arugula - or mixture of your favorites)