Method

Basil Oil:
In blender, pure?asil with oil until smooth. Pour into bowl; cover and refrigerate for at least 8 hours or for up to 24 hours. Strain through cheesecloth-lined sieve, pressing with spatula to extract liquid. Pour into squeeze bottle. (Make-ahead: Refrigerate for up to 1 month.)

Balsamic Syrup:
Meanwhile, in small saucepan, bring vinegar with sugar to boil. Reduce heat to medium; simmer until reduced to 1/2 cup (125 mL), about 10 minutes.

Line 8 x 4-inch (1.5 L) loaf pan with plastic wrap; set aside.

Using serrated knife, slice tomatoes into 1/4-inch (5 mm) thick slices. Lay on paper towels and press to absorb moisture. Thinly slice bocconcini and pat dry; set aside.

Arrange tomatoes, overlapping slightly, over bottom of prepared pan. Top with layer of bocconcini. Repeat layers with remaining ingredients, finishing with tomatoes. Seal plastic wrap over top; cover with foil. Weigh down with brick or heavy cans; refrigerate for at least 8 hours or for up to 24 hours.

Remove cans. Unwrap and unmould onto cutting board, pat dry with paper towel. Using serrated knife, cut into 1-inch (5 cm) thick slices. Arrange slices cut side up on each salad plate. Sprinkle with salt to taste. Drizzle plate with Basil Oil and dot with Balsamic Syrup.