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2 pounds Green Zebra tomatoes, cored and coarsely chopped, plus 1 Green Zebra tomato cut into small wedges for garnish

1 seedless cucumber, unpeeled and coarsely chopped, plus finely diced unpeeled cucumber for garnish

1 medium sweet onion, coarsely chopped

1 Hass avocado—halved, pitted and peeled

1 small jalapeño, stemmed and seeded

2 garlic cloves

2 tablespoons freshly squeezed lime juice

2 tablespoons mint leaves, plus more for garnish

2 tablespoons cilantro leaves

1/4 cup extra-virgin olive oil, plus more for drizzling

Salt and freshly ground pepper