Heat olive oil and four whole basil leaves in a large saut pan over medium heat. Add tomato slices in a single layer and cook one minute. Turn with tongs, season tops with salt and pepper and cook for one minute. Transfer to a serving platter and discard cooked basil.

Add vinegar to the pan and stir into the olive oil. Remove from heat and pour over tomatoes. Sprinkle tomatoes with cheese and slivered basil. Serve immediately.