Ingredients

• 2  cups olive oil
• 1  cup balsamic vinegar
• 12  cloves garlic, minced (2 tablespoons)
• 1-1/2  teaspoons salt
• 1/2  teaspoon ground black pepper
• 12  to 14 pounds assorted heirloom tomatoes, such as Cherokee Purples, green zebras, and/or Marvel Stripe, cored and cut into wedges
• 2  to 3 pounds mixed baby tomatoes, such as sungolds, yellow pear, and/or sweet 100s
• 4  to 5 pounds fresh mozzarella bocconcini or fresh mozzarella cheese, cut into 1-inch pieces
• 1  cup loosely packed fresh basil shreds
•   Whole basil leaves

Directions

1. For dressing, in a 1-quart screw-top jar, combine the oil, vinegar, garlic, salt, and pepper. Cover and chill up to 1 week. Shake before using.

2. Up to 6 hours before serving, arrange tomato wedges on two to four large platters with rims. Top wedges with the baby tomatoes and mozzarella. Cover and chill. Just before serving, sprinkle platters with the shredded basil and drizzle with dressing. Top with whole basil leaves. Makes 50 servings.