Heirloom Tomato Salad, Two Ways

For the tomato salad

• 2 pints cherry tomatoes, the reddest you can find
• 2 tablespoons chopped chives
• 2 garlic cloves, grated
• 1 lemon, juiced
• 3 tablespoons olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon white vinegar
• 1 teaspoon sweet paprika
• 1 teaspoon oregano

For the burrata panzanella

• 1 ball burrata (I used 4 balls of small, bite-sized burrata, but use what you can find! Mozzarella works too)
• 2 slices sourdough bread (or any other bread), cut into 1/2" cubes
• 3 tablespoons olive oil
• 3/4 teaspoon salt
• 2 teaspoons garlic powder

For the avocado toast

• 2 slices sourdough bread (or your favorite bread) 
• 1 teaspoon olive oil
• ½ teaspoon garlic powder, plus more to taste
• 1 ripe avocado 
• ½ lemon
• Salt and pepper, to taste