At this point in the summer, you might be experiencing salad fatigue. But before you abandon your go-to no-cook meal entirely, try a new spin on it. Lettuce-free salads can be a refreshing, crunchy change — and you can dress them and pack them for lunch without any worry about wilting. Unlike their leafy friends, these salads taste even better after a few hours of marinating in vinaigrette.

Charred Corn Panzanella

The classic Italian bread salad, panzanella, uses stale or toasted bread in place of lettuce. In this Latin-accented version, the cubes of bread mingle with tomatoes, charred corn, serrano chiles and cilantro.

Grilled Vegetable Salad with Feta and Mint

Here’s a great use for leftover grilled vegetables. Chop grilled peppers, zucchini, eggplant or whatever extras you have from the cookout into small pieces, then toss with fresh tomatoes and a tangy vinaigrette. Top with feta and you’ve got a filling and healthy lunch, no lettuce leaves necessary.

A New Fruit Salad

Forget what you’ve heard about keeping fruits and vegetables separate. Follow our equation for endless refreshing fruit salads, like this beautiful in-season combination of peaches, plums, beefsteak tomatoes (a fruit, technically!) and basil.

Guacamole Salad

Ina uses all of the ingredients in a traditional guacamole — plus black beans for protein — and instead of mashing them, she chops them up and tosses them together for this super-colorful, satisfying salad.

Carrot, Date and Feta Salad

For the base of this antioxidant-rich salad, thinly slice carrots into ribbons using a vegetable peeler or mandoline, or break out the spiralizer! Loaded with crunch and natural sweetness, this salad definitely gets better as it sits.

Greek Zoodle Salad

Use that bounty of zucchini and spiralize your way to better “pasta” salads, like this Greek salad-inspired one with feta, onions and tomatoes.

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