Lettuce

Call it a BLT salad, call it ranch salad, this combination of bacon-y breadcrumbs, tomatoes, and creamy cool dressing has got just enough going on for us to call it dinner.

Tender poached chicken and the season’s crunchiest veggies get cloaked in a creamy green goddess for the ultimate chic summer lunch.

What do we mean by “pesto vibes”?  A lemony, crunchy nut dressing, fresh basil leaves, and lots of shaved Parmesan.

TikTok inspired, test kitchen approved.

It’s not like a regular wedge; it’s a cool wedge—and by cool we mean stuffed with pickled jalapeños and paper-thin slices of mortadella and drizzled with tangy buttermilk dressing.

While this fattoush recipe can be made year round, it is best in summer when tomatoes are at their peak.

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

This fantastic make-ahead recipe is ideal for a picnic or tomorrow’s lazy lunch.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Bright and tangy vegan ranch slathered over vibrant herbs and peppery watercress make this salad a summertime standout

Lara Lee’s crunchy, bright, and veg-packed summer rolls are a cross-cultural twist on two street food icons: refreshing Vietnamese gỏi cuốn and Indonesian gado-gado.

When you find yourself with more garlic than you know what to do with, whip up this extra-garlicky Caesar dressing, slather it on a chicken, and roast it to perfection.

This pick-your-own-protein salad is all about the green goddess dressing, an herby, punchy, creamy green sauce that originated in San Francisco in the 1920s. It's just as delicious as it is versatile: You can use any combo of tender herbs (cilantro, mint, basil, parsley, dill, tarragon, chives), cultured dairy (yogurt, sour cream, buttermilk, labneh, crème fraîche), and acid (lemon juice, lime juice, unseasoned rice vinegar, apple cider vinegar).

This is the summery chicken salad you could eat plate after plate of without feeling like you’ve downed a jar of mayonnaise—because you didn't!

This style of chopped salad is a staple of Hmong potlucks. This recipe, from chef Yia Vang, is packed with crunchy vegetables and tossed with a creamy-umami dressing.

Swapping tahini for the mayonnaise that you typically see in classic Caesar salads keeps things creamy but adds nutty earthiness to the tangy mustard and funk from Parmesan cheese.

Chaas, an Indian buttermilk drink, is reimagined here as a creamy salad dressing seasoned with mustard seeds, cumin seeds, curry leaves, and dried red chiles.

Here’s one classic, perfectly executed BLT. Plus, grilling the bacon will save your kitchen from a greasy mess.

This is our idea of what a cold noodle salad dish should be.

Your answer to the age-old question "What can I make ahead of time and throw in my bag to feed myself (and, okay, my friends) when we finally make it to the beach/park/festival/fireworks?"

Lettuce wraps might be our all-time favorite weeknight summer dinner—minimal cooking, maximum flavor and freshness.

Properly-poached chicken breast is truly a thing of beauty—juicy, tender, and a blank canvas for big flavors.

Low investment and high reward, this not-so-traditional larb is the unofficial late-night meal of much of the BA staff.