26 Picnic Recipes Made to Be Eaten Outdoors Portable sandwiches, make-ahead salads, and slice-and-serve sweet treats make for ideal dining al fresco. By Emily Ziemski Emily Ziemski Emily Ziemski is a recipe developer, editor, and food writer with a focus on sustainability and wellness. Previously a senior food editor at Well+Good and food editor at Food52, she's best known for the creation of the Dirty Martini Salad Dressing (for which she apologizes). Food & Wine's Editorial Guidelines Published on May 19, 2026 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless The best foods for outdoor gatherings are portable, easy to eat, and not too messy. Whether you’re spreading a blanket at the park, staking out a shady spot on the beach, or road-tripping to a scenic overlook, the key to a great picnic is food that packs and holds up beautifully. (A good cooler helps too.) Sandwiches are a classic choice, as are versatile bound salads. Bringing plenty of chips and dips for snacking is never a bad idea, either. Sliceable bars and cakes mean you can satisfy your sweet tooth too. Keep reading for our favorite picnic recipes to enjoy al fresco. Keep all of your recipes at your fingertips. With the MyRecipes app you can easily save and organize your favorites from anywhere, including Instagram and TikTok, in one convenient place. Get the free app. 01 of 26 Pan Bagnat (Niçoise Salad Sandwich) Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen A pan bagnat is essentially a Niçoise salad tucked into a sandwich. In this version, tuna is blended with red wine vinegar, olive oil, anchovies, and garlic into a creamy spread inspired by tonnato sauce. Get the Recipe Save 02 of 26 Chile-Coconut Watermelon Crudo Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Your picnic guests will love these bold salted watermelon slices, a sweet, spicy starter that delivers a burst of flavor in every bite. Get the Recipe Save 03 of 26 Gỏi Cuốn (Vietnamese Rice Paper Rolls) Food & Wine / Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Julia Bayless "For me, summer’s perfect food is gỏi cuốn, which translates to 'salad rolls' in Vietnamese," says cookbook author Andrea Nguyen. "The handheld treats are essentially the components of Viet salads (gỏi) that are literally rolled up (cuốn) in rice paper." Get the Recipe Save 04 of 26 Lemony Chickpea Salad Food & Wine / Photo by Matt Taylor-Gross / Food Styling by Debbie Wee Tom Colicchio’s chickpea salad layers bright lemon, garlic, rosemary, and oregano with punchy quick-pickled onion and chopped peperoncini for a simple dish that delivers plenty of flavor. Get the Recipe Save 05 of 26 Lemon Bars Kelsey Hansen / Food Styling by Annie Probst / Prop Styling by Gabe Greco These easy custard bars are ideal for picnics and potlucks, thanks to a buttery shortbread crust that gets extra crunch from white rice flour and a savory edge from kosher salt. Simple to make and easy to transport, they’re the kind of dessert that disappears quickly at any outdoor gathering. Get the Recipe Save 06 of 26 Vegetarian Muffulettas Antonis Achilleos / Food Styling by Rishon Hanners This vegetarian homage to the classic New Orleans sandwich swaps traditional Italian meats for garlic-roasted vegetables layered with bold flavor. A tangy olive relish ties everything together. Get the Recipe Save 07 of 26 Barbecue-Spiced Potato Chips Victor Protasio / Food Styling by Margaret Dickey / Prop Styling by Claire Spollen The key to these extra-crispy homemade potato chips starts with a soak before frying. Rinsing the sliced potatoes removes excess starch and sugar that can lead to scorching, while a splash of vinegar helps break down the potatoes’ pectin for a lighter, crunchier texture. Get the Recipe Save 08 of 26 Soba and Zucchini Noodle Salad Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley Buckwheat noodles and crisp zucchini ribbons are tossed in a spicy-sweet dressing flavored with both gochugaru and gochujang, with a touch of brown sugar to round out the heat. Delicious served chilled or at room temperature, it’s an ideal make-ahead dish for summer gatherings. Get the Recipe Save 09 of 26 Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves) Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox These slightly briny vegetarian stuffed grape leaves from Turkey’s Muğla region are filled with rice, fresh dill, parsley, and sweet cooked onions. Easy to pack and transport, they are ideal picnic fare. Get the Recipe Save 10 of 26 Sausage and Red Onion Sheet Pan Quiche Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Prissy Lee DC-based chef Cedric Maupillier shares a recipe for a breakfast bake that's part slab pie and part quiche. Prepared in a rimmed baking sheet, it's easy to transport in the pan or sliced and stacked. Get the Recipe Save 11 of 26 Ham-Jam Sandwiches Victor Protasio No summer picnic feels complete without these easy sandwiches from 2007 F&W Best New Chef Gabriel Rucker, the chef behind Portland favorites Le Pigeon, Canard, and Little Bird Bistro. Wrapped tightly in plastic and tucked into the top of a cooler, they make an ideal grab-and-go lunch for a sunny afternoon outdoors. Get the Recipe Save 12 of 26 Caramelized Five-Onion Dip Victor Protasio / Food Styling by Rishon Hanners / Prop Styling by Claire Spollen This deeply savory onion dip from F&W’s Justin Chapple layers shallots, scallions, and three kinds of onions for rich, concentrated flavor. Slowly cooking the alliums until soft and caramelized gives the dip plenty of sweetness and depth. Get the Recipe Save 13 of 26 Cherry Empanadillas Farrah Skeiky Let 2021 F&W Best New Chef Paola Velez's mini empanadas bring fruity flavor and vivid color to your outdoor spread thanks to their sweet cherry filling and gorgeous pink-hued glaze. Get the Recipe Save 14 of 26 Sweet Corn Succotash with Shiitakes and Sugar Snaps Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson F&W Best New Chef 1998 Katy Sparks shares a recipe for savory succotash that highlights fresh corn, shiitake mushrooms, and snap peas. "Fresh basil [and a] smoked paprika butter elevates the whole recipe," she says. Get the Recipe Save 15 of 26 Pasta Salad with Feta and Herbs Eric Wolfinger This Southern-inspired pasta salad from Mason Hereford’s Turkey and the Wolf calls for Duke's mayonnaise, naturally. Fresh herbs and juicy tomatoes make the flavors even brighter. Get the Recipe Save 16 of 26 Marry Me Chicken Salad Sandwich Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Josh Hoggle This take on classic chicken salad layers in bold, savory flavor with rich tomato paste, tangy sun-dried tomatoes, and salty Parmesan inspired by the flavors of the viral “Marry Me” chicken. Peppery arugula brings freshness and bite, though any tender leafy green will work nicely. Get the Recipe Save 17 of 26 Tanghulu (Candied Fruit Skewers) Jacob Fox / Food Styling by Greg Luna / Prop Styling by Stephanie Hunter 2021 F&W Best New Chef Lucas Sin grew up eating these candied fruit skewers, which have a "thin, shatteringly crispy shell." They are best eaten immediately, but can be stored in the freezer before packing. They are traditionally wrapped in rice paper when stored, but a zip-top plastic bag also works. Get the Recipe Save 18 of 26 French 75 Dip Huge Galdones / Food Styling by Christina Zerkis This vegan dip served at Nashville’s White Limozeen takes inspiration from the sparkling gin cocktail of the same name that originated in Paris in the early 1900s. Aquafaba — the versatile liquid from canned chickpeas — forms the creamy base, while juniper berry and lemon echo the cocktail’s bright, botanical flavors. Get the Recipe Save 19 of 26 Beech Mushroom Salad Heami Lee / Food Styling by Margaret Monroe Dickey / Prop Styling by Christine Keely Beech mushrooms bring a pleasantly chewy texture — known in Taiwan as “Q” — to this chilled appetizer salad. The mushrooms are briefly sautéed, then tossed in a bright, savory marinade flavored with fresh chiles, oyster sauce, and toasted sesame oil. Get the Recipe Save 20 of 26 Green Curry Deviled Eggs Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox This recipe refreshes a classic with store-bought green curry paste and a topping of crispy spiced puffed rice. The filling comes together quickly in a food processor, keeping prep streamlined. Get the Recipe Save 21 of 26 Masala Paneer Kathi Rolls Victor Protasio / Food Styling by Torie Cox / Prop Styling by Thom Driver These rolls are the ultimate DIY food: serve them to guests fully assembled for maximum portability. Fresh cabbage salad adds a sharp, acidic crunch to these warmly spiced, vegetable-filled rolls. Get the Recipe Save 22 of 26 Potato Salad with Fresh Corn and Basil Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Red baby potatoes star in this creamy, tangy potato salad. Herby additions of basil and dill add refreshing contrast. Get the Recipe Save 23 of 26 Strawberry-Rhubarb Cornmeal Skillet Cake Victor Protasio / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Sweet strawberries and tangy rhubarb dot the golden surface of this easy skillet cake. For easy transport, slice the cake ahead of time or bring it along inside the skillet in which it was baked. Get the Recipe Save 24 of 26 Roasted Vegetable Grain Bowl with Chickpeas Victor Protasio / Food Styling by Torie Cox / Prop Styling by Sarah Elizabeth Cleveland The standout element of this grain bowl is the deeply flavorful dressing, which combines nutty tahini with rice vinegar, lime juice, soy sauce, fresh ginger, and a touch of honey for balance. It brings together a grain bowl of kale, quinoa, roasted broccoli and chickpeas, and jammy soft-boiled eggs — a hearty and easy-to-transport dish for a picnic spread. Get the Recipe Save 25 of 26 Sour Cream Cucumber Salad Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen This quick cucumber salad gets its light creaminess and gentle tang from a simple dressing of sour cream and fresh dill. Persian cucumbers are tender enough to leave unpeeled, but a small pinch of sugar helps balance any slight bitterness in the skin. Get the Recipe Save 26 of 26 Sugared Melon with Cardamom and Mint Cedric Angeles "Summer is just the perfect time for melons. If you think they're boring, then jazz them up with this recipe. Just a tiny bit of sugar, cardamom, and fresh mint transform ripe melon into something so special you'll want to eat it over and over again," says chef Vishwesh Bhatt. Get the Recipe Save Explore more: Food Holidays & Occasions Memorial Day Was this page helpful? Thanks for your feedback! Tell us why! Other Submit