Intro
Ossuary Salad isn’t just a name—it’s an experience. Equal parts eerie and elegant, this bone-chillingly fun dish brings Halloween flair to your summer table with tender mozzarella skulls nestled among grilled corn, juicy tomatoes, and fresh herbs. Whether you’re prepping for a horror movie night, a goth dinner party, or just love dishes that surprise and delight, this recipe turns a simple salad into a centerpiece. With bold balsamic flavor and a macabre aesthetic, it’s as tasty as it is terrifying. In this article, we’ll dive into how to make Ossuary Salad, from melting cheese skulls to building layers of hauntingly good flavor.
The Spooky Origin of Ossuary Salad
Where the Idea for Ossuary Salad Began
The spark behind this creepy-but-charming salad came from an unexpected place: a themed potluck gone deliciously overboard. The invite said “macabre picnic,” and most folks showed up with dark frosted cupcakes and edible eyeballs. I wanted something savory—but still memorable—and found myself staring at a silicone skull mold I’d bought for Halloween drinks the year before. Could mozzarella skulls actually work?
Turns out, they could do more than work—they’d become the star. Softening the fresh mozzarella balls just enough to press them into mini skull shapes gave the salad a playful yet eerie vibe. They held up beautifully when marinated and tossed with grilled corn and tomatoes. The little cheese skulls peeked out like buried bones in a graveyard of summer produce.
Even the skeptics at the party loved it. It’s easy to look at something spooky and assume it’s all gimmick, no flavor—but this one brings the depth. Sweet, smoky grilled corn pairs with tart balsamic vinegar, and the mozzarella soaks up every bit of that herby marinade. It’s as much about texture and taste as it is about presentation.
Now, it’s a tradition in my house. Every summer, usually in late August, I break out the skull molds—not for Halloween, but for one last haunted hoorah before the school year starts. The twins love helping mash cheese into the molds (and sneaking bites), and I love watching guests’ faces light up with delight and mild unease.
Whether it’s spooky season or not, this Ossuary Salad is here to impress.
Ossuary Salad
Equipment
- mini skull ice cube mold
Ingredients
- 8 ears corn raw or grilled
- 8 oz. fresh mozzarella balls cherry sized (cheese skulls-see how to below)
- 1 cup cherry or grape tomatoes halved or sliced
- 3 green onions thinly sliced
- 6 leaves basil cut into thin strips
- Dressing
- ⅓ cup olive oil extra virgin
- 3-4 tbsp balsamic vinegar
- 1-2 tsp Italian herbs dried
- salt and pepper to taste
Instructions
- Dressing
- Prepare dressing by adding all ingredients to a small bowl and set aside.
- Prepare Cheese Skulls
- Preheat oven to 350° and spray silicone mold with cooking spray.
- Drain the liquid from the fresh mozzarella and place the cheese balls on multiple layers of paper towels to soak up excess moisture, pressing lightly. Add cheese balls to silicone skull mold and heat in a 350° oven for 5-6 minutes to soften the cheese, you do not want to melt it, only to soften it. Remove from oven and use the back of a spoon to smash the softened mozzarella ball and work it into the skull mold. Excess liquid will be released from the fresh mozzarella and will be hot, so take care not to burn yourself while you work the cheese into the mold. Transfer the mold into the refrigerator and allow the cheese skulls to chill for 10 minutes. Remove cheese skulls from mold and add to a shallow plastic container. Repeat process with remaining cheese balls and then add the dressing to the skulls to let marinate for at least 30 minutes in the fridge.
- Salad
- Grill ears of corn on direct medium heat, turning frequently to gently char the corn. Remove from grill and allow to cool. Cut the kernels off the cob and place them in a large bowl, add tomatoes, marinated cheese skulls along with all the marinating dressing, green onions and fresh basil and toss together. Salt and pepper to taste and then add a splash or two of balsamic vinegar if needed and serve.
Building Your Ossuary Salad Base
How to Make Mozzarella Skulls (Without Melting Them)
The key visual element of Ossuary Salad is undeniably the mozzarella skulls. Pulling them off isn’t complicated, but it does take a bit of finesse. The goal is to soften, not melt, the mozzarella so it presses cleanly into the mold and holds its shape once chilled.
Start by draining the liquid from your cherry-sized mozzarella balls and patting them dry with paper towels. This step is crucial—too much moisture, and they’ll steam instead of soften. Once dried, pop them into a lightly sprayed silicone skull mold and place them in a preheated oven at 350°F for 5–6 minutes.
Don’t walk away during this step. Watch closely. You’re not looking for bubbling or browning. The mozzarella should look slightly relaxed but still round. When removed, use the back of a spoon to press the softened cheese firmly into the mold’s crevices. This is where the spooky detail happens.
Once pressed, move the mold to the fridge and let the skulls firm up for 10 minutes. After unmolding, transfer the cheese skulls into a shallow container, where they’ll soak up all the flavor from the herby balsamic dressing you made earlier.
Let them marinate for at least 30 minutes—or overnight for a deeper bite. The balsamic, olive oil, and dried herbs seep into every little crevice of the cheese skulls, adding not just flavor but beautiful contrast when plated with bright summer vegetables.
Assembling the Dressing: The Flavor Backbone
The dressing is bold but balanced. Combine ⅓ cup extra virgin olive oil, 3–4 tablespoons balsamic vinegar, and Italian herbs. Season with salt and pepper to taste. It’s best made ahead so the herbs hydrate and meld with the vinegar. This same dressing marinates the cheese and coats the salad, tying everything together.
With the dressing and skulls ready, it’s time to bring your Ossuary Salad to life.
Assembling the Full Ossuary Salad
Grilled Corn: Sweet, Smoky, and Essential
Corn is the heart of Ossuary Salad. Whether you’re firing up a grill or working with raw kernels, its natural sweetness adds crucial balance to the tangy balsamic and creamy cheese. For the best depth of flavor, use fresh ears and grill them over medium direct heat, turning frequently until the husks are gently charred. The light smokiness brings complexity that raw corn simply can’t match.
Once cooled, slice the kernels off the cob. You’ll want about 8 ears’ worth, which seems like a lot—but trust me, it vanishes quickly in this salad. The golden kernels pile into your bowl like tiny nuggets of summer sun, ready to be layered with other textures.
The Finishing Touches: Tomatoes, Basil, and Marinated Skulls
Next, add 1 cup of halved cherry or grape tomatoes. Their juicy burst cuts through the richness of the cheese and oil. Three thinly sliced green onions bring a mild bite that keeps the salad bright, while six fresh basil leaves, chiffonaded into ribbons, round everything out with their peppery sweetness.
Now comes the dramatic part—add the marinated mozzarella skulls to the bowl, pouring in all the dressing they’ve been soaking in. Toss everything gently so the skulls don’t break apart. The salad should look vibrant, layered, and just a little unsettling with those skulls peeking out from beneath the corn and tomatoes.
Taste, then season with salt, pepper, and a splash of balsamic if needed. The Ossuary Salad should be tangy but not overwhelming, fresh with basil and grilled flavor, and rich with marinated mozzarella.
Serve immediately—or refrigerate for up to an hour to let the flavors marry further. Either way, it’s ready to haunt your table with style.
Serving, Storage & Creative Variations
Serving Ossuary Salad: Make It a Statement
Ossuary Salad is best served chilled or at room temperature. For maximum visual impact, plate it in a shallow bowl or on a large platter, allowing the skulls to peek out from under the corn and tomatoes. Garnish with a few whole basil leaves for contrast, or drizzle an extra splash of balsamic vinegar across the top right before serving for that glossy, gothic sheen.
If you’re hosting a themed dinner, consider pairing it with dark bread and a chilled red wine or mocktail served in vintage glassware. This salad doesn’t just accompany a meal—it sets a tone. It’s a conversation starter that’s delicious from first glance to last bite.
Storage & Variations: Make It Work for You
While Ossuary Salad is best fresh, it stores surprisingly well. Once assembled, you can refrigerate it for up to 24 hours. The flavors deepen over time, especially in the mozzarella, which continues to absorb the marinade. Just know the basil may wilt slightly after a few hours—if that bothers you, add it right before serving.
Want to mix it up? Try these variations:
- Vegan Option: Use a dairy-free mozzarella or tofu, softened and pressed into molds.
- Spicy Kick: Add a dash of chili flakes or thinly sliced jalapeños to the dressing.
- Protein Boost: Toss in grilled shrimp or rotisserie chicken for a more filling version.
- Herb Swap: Try fresh oregano or parsley in place of basil for a different herbal twist.
No matter how you spin it, Ossuary Salad proves that spooky and sophisticated can go hand in hand—and flavor doesn’t have to follow the rules.
FAQs About Ossuary Salad
Can I make Ossuary Salad without a skull mold?
Yes, absolutely. While the skull shapes add a fun, eerie vibe, you can use any silicone mold—or skip molding entirely and just marinate the mozzarella balls as-is. The salad will still taste amazing, even if it’s less spooky.
How do I keep mozzarella skulls from melting completely?
The trick is to bake the cheese just until soft—5 to 6 minutes at 350°F. You’re not melting them entirely, just warming enough to mold. Chill right after pressing into shape to help them firm up without collapsing.
What other ingredients pair well with Ossuary Salad?
You can add grilled zucchini, red onions, or even cooked quinoa for a grain boost. Fresh herbs like oregano or mint also work well. Keep the balance of acidity and sweetness in mind with any additions.
Is Ossuary Salad good for meal prep or parties?
It’s a showstopper for gatherings and can be prepped in parts. Marinate the cheese and make the dressing a day ahead. Assemble a few hours before serving and chill. It travels well and impresses even more when made in advance.
Conclusion
Ossuary Salad is a rare find in the world of themed recipes—striking in appearance, rich in flavor, and easy enough to pull off without stress. The bold balsamic, the summer-sweet corn, and the eerie mozzarella skulls come together in a dish that satisfies all senses. Whether you’re planning a Halloween bash, a gothic garden party, or simply want something different, this salad makes an unforgettable impression.
So grab your skull mold, light the candles, and set the mood. It’s time to serve something that’s as delicious as it is darkly delightful.
