In a large mixing bowl, whisk together red wine vinegar and a pinch of salt until the salt dissolves. Gradually drizzle in olive oil while whisking continuously. Add minced garlic and set aside.

Cut Haas avocados in half, remove the pit, and scoop out the flesh. Chop the avocado into bite-sized cubes and coat with the dressing.

Wash and chop medium tomatoes, removing seeds and cutting them into chunks. Fold the tomato pieces into the avocado and dressing.

Incorporate cubed or mozzarella balls into the mixture and gently toss together, ensuring all ingredients are coated.

Chop fresh parsley and sprinkle over the salad. Season with black cracked pepper to taste and toss lightly.

Transfer the salad to a serving platter or individual bowls and serve immediately for best flavor.