Preheat your oven to 350°F (175°C). Arrange mozzarella balls in skull molds that have been lightly greased with olive oil. Bake for about 6 minutes until soft and pliable. Once out, press cheese into molds with a spoon, let cool in the fridge for 10-15 minutes, and remove carefully.

In a large mixing bowl, add 6 oz. of mixed salad greens. Drizzle olive oil and squeeze in the juice of half a lemon (if desired). Toss until greens are well coated.

Top the mixed greens with halved cherry tomatoes, mozzarella skulls, and thinly sliced fresh basil. Drizzle with more olive oil and balsamic glaze, then sprinkle with flaky sea salt and freshly cracked black pepper before serving.