International Picnic Day falls on June 18th, while National Picnic Day pops up earlier in the year on April 23rd—so you’ve got not one, but two perfect excuses to pack up your favorite foods and head outdoors…besides any beautiful day out! Whether you’re planning a sunny afternoon in the park, a cozy backyard hangout, or even a spontaneous picnic on the beach, a little preparation goes a long way. After all, no one wants to be stuck inside (or scrambling last-minute) when the weather is perfect and the picnic vibes are calling. These picnic recipes are for you!
The key to a great picnic is having delicious, easy-to-pack foods that travel well and taste just as good outside as they do at home. Think fresh, flavorful, and fuss-free—recipes that are simple to prepare, easy to share, and perfect for enjoying on the go. From refreshing pasta salads and handheld sandwiches to sweet treats and cool drinks, our picnic menu has you covered.
So don’t get caught without a plan when picnic season hits! Whether you’re celebrating one day, both, or just a spontaneous picnic, check out our collection of tasty recipes that are made for sunshine, fresh air, and effortless outdoor dining. Grab your blanket, fill your basket, and get ready to picnic in style. Other great holidays for a picnic are National Beach Day and Father’s Day.
Ham and Caprese Sandwich
Ingredients:
- Virgin Olive Oil (extra), ¼ cup
- Red Wine Vinegar, 2 tablespoons
- Kosher Salt And Freshly Ground Black Pepper, add
- Large Beefsteak Tomato (cut into 6), 1 slice
- 5-Inch Of Ciabatta (10), 1 loaf
- Prosciutto Cotto (Italian cooked ham), ¾ pound
- Fresh Mozzarella (drained and sliced), 8 ounces
- Basil Chiffonade, 1 cup
Instructions:
- Add the olive oil, vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper to a mixing bowl and whisk to combine. Then add the tomato and coat in the dressing. Set aside.
- Slice the loaf of bread in half through the center and open it like a book, cut side up. Remove some of the crumb from the bread and use for something else.
- Spoon 3 tablespoons of the tomato dressing over the bottom half of bread. Place the ham on top of the bottom half of bread in an even layer. Top the ham with the mozzarella and season with a pinch of salt and pepper. Layer the tomatoes on top of the mozzarella. Top the tomatoes with the basil. Drizzle the remaining tomato dressing on the top half of the bread. Place the top on and wrap the sandwich tightly with plastic wrap.
- Refrigerate the sandwich for 3 to 4 hours. Unwrap and cut into 6 pieces when ready to serve.
Easy Pasta Salad
Ingredients:
- Fusilli Pasta (cooked), 1 pound
- Mozzarella Balls (halved), 8 ounces
- Salami (quartered), 4 ounces
- Artichoke Hearts (coarsely chopped), 1 cup
- Cherry Tomatoes (halved), 1 cup
- Black Olives (pitted, sliced), ½ cup
- Virgin Olive Oil (extra), ⅓ cup
- Garlic (finely chopped), 1 clove
- Red Wine Vinegar, 2 tablespoons
- Fresh Parsley (finely chopped), 1 tablespoon
- Italian Seasoning, 2 teaspoons
- Pinch Of Crushed Red Pepper Flakes, add
- Kosher Salt, add
- Freshly Ground Black Pepper, add
Instructions:
- In a large bowl, toss pasta, mozzarella, salami, artichokes, tomatoes, and olives.
- In a jar, combine oil, garlic, vinegar, parsley, Italian seasoning, and red pepper flakes. Secure with a lid, then shake to combine; season with salt and black pepper.
- Pour dressing over pasta salad and toss to combine.
Add grilled chicken or chickpeas for extra protein!
Fruit Skewers
Refreshing and fun to eat
Ingredients:
- 1 pint strawberries
- 1 cup blueberries
- 1 cup raspberries
- 1 cup plain Greek yogurt
- 2 tbsp honey
- 8 wooden skewers
Instructions:
- Rinse 1 pint strawberries, 1 cup blueberries, and 1 cup raspberries under cold water, then pat them completely dry with a paper towel to prevent sogginess.
- Hull the strawberries by removing the green tops, and slice them into halves if they are large for even skewering.
- Thread the berries alternately onto 8 wooden skewers, starting with a strawberry half, followed by blueberries and raspberries, repeating until each skewer is full.
- In a small bowl, whisk together 1 cup plain Greek yogurt and 2 tbsp honey until smooth and well combined.
- Chill the skewers and dip in the refrigerator for at least 15 minutes to allow the flavors to meld and the berries to firm up slightly.
- Serve the skewers arranged on a platter with the honey yogurt dip in a separate bowl for dipping.
Simple Charcuterie Snack Box (Make it more cheese centric for National Cheese Day)
- Have a Great Board: We Suggest This One – Affordable and Multi-Functional
- Cheeses: Choose 2-3 ounces per person. Include a mix of hard and soft cheeses, such as:
- Manchego
- Gouda
- Brie
- Goat cheese with pepper jelly on top
- Meats: Aim for 2-3 ounces per person. Select a variety of cured meats, such as:
- Prosciutto
- Salami
- Chorizo
- Capicola
- Fruits and Vegetables: Add fresh fruits like grapes, apples, or berries, and vegetables such as carrots or snap peas for crunch and color
- Nuts: Include a selection of nuts like almonds, walnuts, or candied pecans for added texture
- Briny and Pickled Items: Incorporate olives, pickles, or marinated vegetables to add a tangy flavor Tastes Better From Scratch+1.
- Spreads and Dips: Offer a variety of spreads such as hummus, fig jam, or whole grain mustard to complement the meats and cheeses Tastes Better From Scratch+1.
- Crackers and Bread: Provide a selection of crackers, sliced baguette, or mini toasts for serving
Lemon Bars
Ingredients:
- Flour (sifted), 2 cups
- Powdered Sugar, ½ cup
- Butter, 1 cup
- Large Beaten Eggs, 4
- White Sugar, 2 cups
- Lemon Juice, ⅓ cup
- Flour, ¼ cup
- Baking Powder, ½ teaspoon
- Fresh Lemon Rind (optional), ½ teaspoon
Instructions:
- For the base mix the butter into the flour and sugar.
- Mix with hands until it clings together.
- Press into a 13 x 9 x 2-inch pan.
- Bake at 350°F for 20-25 minutes or until lightly browned.
- For the filling, beat together eggs, sugar and lemon juice.
- Sift together flour and baking powder.
- Stir into egg mixture.
- Pour over baked, cooled crust.
- Bake at 350°F for 25 minutes.
- Cool and sprinkle with powdered sugar.
- Cut into bars.
Homemade Lemonade
The ultimate picnic drink
Ingredients:
- 8 large lemons (or 6-8 depending on size)
- 2 cups granulated sugar (or honey/maple syrup as alternatives)
- 8 cups cold water
- Ice cubes
Instructions:
- Prepare the lemons: Wash thoroughly, roll them on the counter to release juices, then cut in half.
- Juice the lemons: Use a citrus juicer or reamer to extract juice. Strain to remove seeds and excess pulp. You should get about 1½ cups of juice.
- In a small saucepan, combine 1 cup sugar with 1 cup warm water. Stir until dissolved, then cool to room temperature. This ensures smooth sweetness without graininess.
- In a large pitcher, mix the lemon juice, cooled simple syrup, and 7 cups cold water. Stir well.
- Pour over ice in glasses. Garnish with lemon slices, strawberries, or mint if desired. Adjust sweetness or tartness by adding more sugar syrup or water to taste.
