350 grams (12.5 ounces) exotic tomatoes, most quartered, some sliced
250 grams (9 ounces) fresh mozzarella, sliced
2 avocados, peeled, pitted and quartered
140 grams (5 ounces) thinly sliced prosciutto crudo
140 grams (5 ounces) sliced peppered salami
4 figs, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Sea salt and freshly ground black pepper
15 grams (.5 ounces) fresh basil leaves, torn
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