• 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.