Cut mozzarella cheese into 1/2 inch pieces.

Mince shallots and garlic.

Combine mozzarella, olive oil, shallot, garlic, salt, and pepper in a bowl.

Coarsely chop half of the basil leaves and add to mozzarella mixture.

Set mozzarella mixture aside while preparing tomatoes.

Cut grape tomatoes in half lengthwise.

Combine tomatoes and salt in a separate bowl.

Transfer tomatoes to a colander set in the sink and let drain for 15 minutes, stirring occasionally.

Tear remaining basil leaves into 1/2-inch pieces.

Gently toss tomatoes, romaine, olives, vinegar, mozzarella mixture, and basil together in a large bowl.

Season with salt and pepper to taste.

Serve immediately.