Vegetarian Summer Carpaccio (with fresh produce form the garden)

Mix the the dressing ingredients together and set aside.
2 Tbsp EV olive oil, 1 Tbsp balsamic vinegar, 1 Tbsp lemon juice, 1 generous pinch salt, freshly ground black pepper
If using fresh pomegranate seeds, add any juice to the dressing but no more than 1 tsp.
1 tsp juice from the fresh pomegranate
Slice the tomatoes up into thin rounds, about 4-5 each tomato.
6 medium sized ripe tomatoes
Slice the strawberries thinly.
4 strawberries
If not using pearl mozzarella, slice the mozzarella up into rounds or just pinch and break it up into little pieces for a more rustic look.
200 g mozzarella pearls or regular mozzarella
Arrange all the salad ingredients on a large plate with the tomatoes at the bottom, haphazardly throwing the basil leaves on.
some small basil leaves, 1 avocado
Scatter the pomegranate seeds on the salad, if using.
a few pomegranate seeds for bling
Drizzle the salad dressing all over and serve immediately.