Tomato Salad with Goat Cheese and Basil

By mirelsonp

Recipe source: Cooking Light - JUNE 2013

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 tablespoons white wine vinegar
• 1/2 teaspoon kosher 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 small basil leaves
• 1.5 ounces goat cheese, crumbled (about 1/3 cup)

Details

Servings 6
Adapted from myrecipes.com

Preparation

Step 1

Combine first 5 ingredients 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.