- 3 TBS extra-virgin olive oil
- 1 1⁄2 TBS white wine vinegar
- 1⁄2 tsp. kosher salt
- 1⁄4 tsp. freshly ground black pepper
- 1 clove garlic, minced
- 2 TBS fresh basil, chopped
- 4 medium tomatoes, cored and cut into 1⁄2 inch thick wedges (about 2 lbs.)
- 1/3 cup small basil leaves
- 1.5 oz. goat cheese crumbled (about 1/3 cup)
Combine oil, vinegar, salt, black pepper and garlic in a large bowl, stirring with a whisk. Add chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with basil leaves and goat cheese.
