5 Persian cucumbers, sliced 1⁄4 in. thick (to equal 3 cups)
2 medium heirloom tomatoes, cut into wedges
¾ pt cherry tomatoes, thickly sliced
2 small avocados, cut into thin wedges
½ cup extra-virgin olive oil
¼ cup each soy sauce and rice vinegar
2 tsp toasted sesame seeds
¼ cup chopped cilantro (leaves and tender stems)
Arrange cucumbers and tomato wedges on a serving platter, followed by small tomatoes and avocado slices.
Whisk together olive oil, soy sauce, and rice vinegar and drizzle over salad.
Sprinkle with sesame seeds, cilantro, and salt to taste.