Prep the Cheese: Preheat your oven to 350°F. Grab your cutest Christmas-themed silicone molds (I used little tree shapes), pop them onto a baking sheet, and add a mozzarella ball to each one.

Bake (Briefly!): Stick the molds in the oven for 8-10 minutes, until the mozzarella gets nice and melty. Keep an eye on them—you don’t want them to melt completely, just soften enough to mold into shape.

Cool Down: Once the cheese comes out of the oven, gently blot any excess moisture with a paper towel (because no one likes soggy cheese). Then toss the molds into the fridge for about 10 minutes to let the mozzarella firm up.

Slice the Tomatoes: While the cheese is cooling, slice your tomatoes. Cherry tomatoes are cute and easy, but if you’re using larger tomatoes, just slice them into rounds.

Assemble the Magic: Now the fun part! Arrange your sliced tomatoes on a platter to create the “base” of your salad. Carefully pop the mozzarella out of the molds and place them on top in a festive pattern.

Add the Finishing Touches: Drizzle the whole thing with olive oil and balsamic glaze, sprinkle a little sea salt, and top with fresh basil leaves.