Place lettuce, peaches, cucumbers, tomato, corn, basil, mint, and mozzarella pearls in a large bowl.
Boil a saucepan of water. Cook the eggs for 6 1/2 minutes. Transfer to cold water for 2 minutes.
In a food processor or blender, combine basil, mint, lemon juice, lemon zest, salt, and pepper. Add olive oil and blend until smooth.
Peel and slice the eggs in half. Plate salad with 2 slices per serving.
Drizzle with dressing and enjoy.