Preheat your oven to 350°F (175°C). Gently place one mozzarella ball in each cavity of a silicone skull mold, ensuring they fit snugly. Bake for approximately 6 minutes, or until the mozzarella is soft and slightly puffed up.

Carefully remove the silicone mold from the oven, then immediately press down on each mozzarella ball to define the skull shapes. Allow them to cool for 10-15 minutes in the refrigerator.

In a large mixing bowl, add a generous handful of mixed salad greens. Drizzle olive oil and squeeze in half a lemon, tossing until the greens are lightly coated.

Slice cherry tomatoes in half and scatter them over the dressed mixed greens. Carefully place your mozzarella skulls atop the greens and tomatoes.

Drizzle additional olive oil and balsamic glaze over the salad. Sprinkle with flaky sea salt and freshly cracked black pepper to taste.