Wash and thoroughly dry the iceberg lettuce. Chop it into bite-sized pieces and spread evenly in the bottom of a large glass serving bowl or trifle dish.
Layer the diced tomatoes over the lettuce. For best results, remove excess seeds and juice first to prevent sogginess.
Add a layer of thinly sliced cucumbers, arranging them evenly or in a decorative pattern around the visible edges.
Sprinkle the shredded cheddar cheese in an even layer over the cucumbers.
Add a layer of sliced black olives, followed by the crumbled bacon.
Arrange the sliced hard-boiled eggs on top in a decorative pattern.
If using optional ingredients like peas, red onion, or bell pepper, add them as separate layers before the eggs.
Just before serving (or up to 3 hours before), spread the dressing evenly over the top layer, sealing the salad to the edges of the bowl.
Garnish with chopped green onions if desired, cover tightly with plastic wrap, and refrigerate for at least 2 hours before serving.
