If you don't already have hard-boiled eggs ready, place eggs in a pot, cover with cold water, bring to a boil, then remove from heat and let them sit covered for about 12 minutes. Transfer to an ice bath so they cool quickly and peel easily. Once cooled and peeled, slice them in half lengthwise so the beautiful golden yolk shows.

Chop romaine lettuce into bite-sized pieces and spread it across the bottom of a large shallow bowl or platter. Romaine holds up better than delicate greens and doesn't wilt as quickly once dressed.

Slice your cucumber into thin rounds, leaving the skin on for visual appeal and extra fiber. Cut cherry tomatoes in half so they stay stable and release a bit of juice. If using fresh corn, cut it from the cob. If using frozen or canned, drain well and pat dry.

Arrange the egg halves around the outer edge of the bowl like petals, then scatter the mozzarella balls throughout the greens. Tuck the cucumber slices and tomato halves in between the other ingredients for a mix of colors and textures in every bite.

Whisk together olive oil and lemon juice in a small bowl. Season generously with salt and black pepper. If desired, add Italian seasoning for an herbal note or red chili flakes for heat. Drizzle the dressing over the assembled salad just before serving, or serve it on the side so people can dress their own portion.