Cut tomatoes in half, seed & scoop out the center.
Salt tomatoes & place upside down in a strainer to allow excess water to drain. Cut avocado in half & remove pit.
Scoop out avocado & place in a medium bowl. Add lemon zest, juice, shallot, garlic & thyme.
Chiffonade basil leaves & add to the bowl.
Fill tomatoes with avocado mixture.
Top with Galbani Ciliegine & garnish with small basil leaves.