Drain the mozzarella in a colander and blot dry with a paper towel until little to no water remains.
Roughly chop the sun dried tomatoes and garlic and set aside.
Stack the basil leaves on top of each other. From the long side, roll them up like a cigar and starting at one end, thinly slice them with a sharp knife until you reach the other end. It's not necessary to include/chop the stems.
Next, blend the oils in a glass measuring cup. Add the remaining ingredients. Taste for seasoning. (I wouldn't add more crushed red pepper as the heat will intensify as the cheese marinates in it.)
Add the fresh mozzarella balls, chopped tomatoes and garlic to a glass storage container that has a lid. (You can also use a ziploc bag as well) Pour the marinade over the cheese, tomatoes and garlic and mix completely.
Refrigerate for a minimum of 1 hour up to 24 hours periodically mixing to make sure the cheese is well coated.