Serves 6 - 2/3 cup servings

2 tablespoons extra virgin olive oil
1 1/2 tablespoons rice wine vinegar
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced
2 tablespoons chopped fresh basil
4 medium heirloom tomatoes, cored and cut into 1/2-inch-thick wedges (about 2 pounds)
1/3 cup basil leaves chopped
1 1/2 ounces goat cheese, crumbled (about 1/3 cup)

Combine first 5 ingredients in a large bowl, stirring with a whisk. Add chopped the 2 tablespoons chopped basil and tomato wedges; toss to coat. Cover and let stand for 1 hour, tossing occasionally. Top with remaining small basil leaves and goat cheese.