You Say "Tomato" - I Say, um, "Tomato"

Sometimes, taking a chance can pay off. I'm not normally a big fan of most kinds of cheese, but I've seen this salad on various food shows, and I thought that it looked pretty tasty. The cheese in question is fresh mozzarella cheese, and while I am definitely someone who enjoys a pizza from time to time, I have a hard time simply munching on pieces of cheese. I don't know why this is, but I've been like this for as long as I can remember.
Anyway, this is a Tomato Mozzarella Salad, and after making it a couple of times, I came to realize that, to my complete surprise, the most important ingredient in this recipe is the kosher salt.

"How", you may well ask, "did you come to this conclusion, O wise one?" Well, I'll tell you. But first, the recipe.

Ian's Tomato Mozza Salad
serves 2

2½ C (1 pint) cherry tomatoes, halved
2 large brown mushrooms, thinly sliced
150g (4 or 5 oz) fresh mozzarella cheese, broken into bits
fresh ground black pepper
pinch of kosher salt
olive oil
fresh basil, chopped
fresh flat-leaf parsley, chopped

* Mix the tomatoes, mushrooms, cheese together in a bowl.
* Add the pepper, salt and herbs and mix to combine.
* Drizzle some olive oil over the top.

The measurements are only a guideline, as I really wasn't paying attention to exactly how much of everything I was using. I've made this salad a few times over the past week, and the first time I made it, I didn't add any salt. It was tasty, but there was something missing. When I added the kosher salt to this version, the flavour of the tomato really popped, and it made for a much better salad.

I find this odd that plain old salt was the missing ingedient. The salad didn't taste like salt, it just tasted more like tomato. I know, I know, this is common knowledge, but I've never seen it demonstrated quite as emphatically before.