In a small mixing bowl, whisk
the olive oil, vinegar, garlic, and herbs
until incorporated. Season the vinaigrette
with salt and pepper. With a serrated knife, quarter the Heirloom tomatoes. Slice the Creole tomato into 1/2-inch slices. Cut the Vidalia onion into thin slices or rings. Peel
and remove the pit
of the avocados. Slice the avocados
into 1-inch slices. Season all the vegetables (both sides) with salt and fresh black pepper. Arrange all the vegetables on a large platter along with the cheese. Drizzle
over the entire platter. Serve the salad with the croutons.