Preheat your oven to 350°F (175°C) and grease skull molds with olive oil.

Place 16 mozzarella balls into the molds, pressing gently.

Bake for approximately 6 minutes until soft but not fully melted.

Remove from oven, cool at room temperature, then refrigerate for 10-15 minutes.

In a large bowl, add mixed salad greens, drizzle olive oil, and squeeze in lemon if desired. Toss gently.

Layer with sliced cherry tomatoes, add mozzarella skulls, and sprinkle fresh basil leaves.

Drizzle with balsamic glaze and add flaky sea salt and black pepper to finish.

Serve immediately for best texture and flavor.