Ingredients:
6 large tomatoes, sliced 1/2 inch thick
6 large bocconcini, sliced 1/2 inch thick
1 cup balsamic vinegar, reduced by 1/2
3 cup fresh basil, leaves
1 cup grape seed oil

Directions:

Day before
Blanch basil leaves in boiling water for 30 seconds.
Remove and plunge into ice water bath.
Remove and dry gently between sheets of paper towel.
In a blender puree oil and basil leaves.
Transfer to airtight container and leave overnight.

Just before serving, place tomato and boconcini on a platter, then
sprinkle with salt & pepper.
Whisk balsamic with basil oil, in small bowl
Drizzle on to salad and garish with fresh basil leaves.Serve
immediately.