Wash and quarter the tomatoes. Place one tomato on a chilled salad plate. Quarter the burrata balls and the avocado and place one quarter of each to the side of the tomato. Drizzle with olive oil and shredded basil leaves. Salt and pepper to taste. Served with sliced baguette, toasted on a grill or in a cast-iron pan and rubbed with fresh garlic and a drizzle of olive oil.