29+ Flavorful Summer Picnic Salad Recipes to Make All Season Long

Summer is the perfect time to gather outdoors, soak up the sunshine, and share delicious meals with family and friends.

And what better way to celebrate the season than with a spread of vibrant, refreshing, and easy-to-make salads?

Whether you’re heading to the beach, enjoying a backyard barbecue, or packing a picnic basket for the park, a great salad can be the star of the meal—or the perfect supporting dish.

In this ultimate roundup of 29+ summer picnic salad recipes, you’ll find something for every taste and occasion.

From crisp veggie-based classics to fruit-forward creations, hearty grain bowls, and globally inspired options, each salad is designed to travel well, hold up in the heat, and deliver big on flavor.

Plus, many of them are make-ahead friendly, so you can spend less time cooking and more time enjoying the sunshine.

Get ready to mix, toss, and chill your way through the season with these fresh, colorful, and satisfying salad recipes!

29+ Flavorful Summer Picnic Salad Recipes to Make All Season Long

Picnic season is all about simple pleasures—good company, sunshine, and delicious food that’s easy to share.

With these 29+ summer picnic salad recipes, you’ll never run out of fresh, flavorful ideas for your outdoor adventures.

Whether you love the crunch of seasonal veggies, the sweetness of summer fruits, or the hearty texture of grains and legumes, there’s a recipe here that’s sure to become a go-to favorite.

The best part? These salads are versatile, travel-friendly, and made with wholesome ingredients that let summer’s best produce shine.

So grab your basket, pack a blanket, and head outside—your perfect picnic spread starts here.

Watermelon Feta Mint Salad

A perfect balance of sweet, salty, and refreshing, this watermelon feta mint salad is a crowd-pleaser for any summer picnic.

It offers juicy watermelon cubes paired with creamy feta and the fresh kick of mint, making it both hydrating and full of flavor. This salad is incredibly easy to throw together and travels well—ideal for a hot day at the park or beach.

Ingredients:

• 4 cups seedless watermelon, cubed
• 1 cup feta cheese, crumbled
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp olive oil
• Juice of 1 lime
• Salt and black pepper to taste

Instructions:

1. In a large bowl, combine watermelon cubes and crumbled feta cheese.
2. Add chopped mint leaves and gently toss to mix.
3. Drizzle olive oil and freshly squeezed lime juice over the salad.
4. Season lightly with salt and black pepper.
5. Chill for 15–20 minutes before serving for best flavor.

This salad is a burst of summertime with every bite. It’s light yet satisfying, with layers of taste and texture that make it a standout dish.

Whether you’re feeding a group or packing individual servings, it’s a reliable favorite that holds its own under the summer sun.

Grilled Corn and Black Bean Salad

This vibrant salad combines smoky grilled corn with hearty black beans, zesty lime, and a hint of spice for a bold and colorful picnic side.

It’s protein-packed, gluten-free, and vegan, making it a versatile dish that everyone can enjoy. Not only is it full of nutrition, but it also keeps well, making it a prime candidate for picnic baskets and outdoor feasts.

Ingredients:

• 3 ears of corn, grilled and kernels removed
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• Juice of 2 limes
• 2 tbsp olive oil
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Grill corn over medium-high heat until slightly charred; let cool and remove kernels.
2. In a large bowl, combine corn, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
4. Pour dressing over the salad and toss well to coat.
5. Chill or serve immediately.

With its punchy flavors and substantial ingredients, this salad can stand alone or complement grilled meats, sandwiches, or other picnic fare.

Its bold colors and textures make it as visually appealing as it is delicious—your guests will likely be asking for the recipe.

Lemon Herb Orzo Pasta Salad

This bright and tangy orzo pasta salad is light enough for a hot day but filling enough to satisfy. Packed with crisp vegetables and tossed in a lemony herb vinaigrette, it’s a fantastic make-ahead option.

The fresh parsley, basil, and dill bring a garden-fresh touch that feels like summer in a bowl.

Ingredients:

• 1 1/2 cups orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh dill, chopped

For the dressing:

• Juice of 1 lemon
• 3 tbsp olive oil
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine cooled orzo, cherry tomatoes, cucumber, red onion, and feta.
3. Add chopped herbs and toss to distribute evenly.
4. In a small bowl, whisk together lemon juice, olive oil, garlic, salt, and pepper.
5. Pour dressing over the salad and toss well.
6. Refrigerate for at least 30 minutes before serving.

This orzo salad brings freshness and zing to any outdoor meal. It’s portable, can be made in advance, and tastes even better as the flavors meld.

A true summer classic that will brighten up your picnic table with color and taste.

Cucumber, Tomato, and Avocado Salad

This crisp and creamy salad combines the refreshing crunch of cucumber, the juiciness of tomatoes, and the richness of avocado.

Tossed in a simple olive oil and lemon dressing, this salad is a light yet satisfying choice for hot summer days. The fresh ingredients and minimal effort make it a perfect picnic addition.

Ingredients:

• 1 cucumber, thinly sliced
• 2 cups cherry tomatoes, halved
• 1 ripe avocado, diced
• 1/4 red onion, thinly sliced
• 2 tbsp fresh parsley, chopped
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine sliced cucumber, cherry tomatoes, avocado, and red onion.
2. Drizzle olive oil and freshly squeezed lemon juice over the salad.
3. Season with salt and pepper to taste.
4. Sprinkle with chopped parsley and gently toss to combine.

This salad offers the perfect blend of refreshing, creamy, and savory flavors.

It’s a healthy option that pairs well with other picnic foods like grilled chicken or cold sandwiches. The avocado adds richness, while the lemon dressing ties everything together with a zesty kick.

Mediterranean Quinoa Salad

Packed with colorful veggies, protein-rich quinoa, and a zesty lemon-oregano dressing, this Mediterranean-inspired salad is hearty and filling.

It’s a great make-ahead option, and the flavors improve over time, making it an excellent choice for picnics. Plus, it’s vegan and gluten-free, so it caters to a variety of dietary needs.

Ingredients:

• 1 cup quinoa, cooked and cooled
• 1 cucumber, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup Kalamata olives, sliced
• 1/4 cup crumbled feta cheese (optional)
• 2 tbsp fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 2 tbsp lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooled quinoa, cucumber, red bell pepper, red onion, olives, and feta.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.
4. Sprinkle with fresh parsley and mix gently.

This Mediterranean quinoa salad is refreshing and nutrient-packed, offering a satisfying meal with a balance of flavors and textures.

The cool vegetables, earthy quinoa, and tangy olives make it a standout dish at any picnic. It’s filling, but light enough to leave room for other delicious summer treats.

Caprese Pasta Salad

The classic Caprese salad meets pasta in this twist on an Italian favorite.

The combination of ripe tomatoes, fresh basil, mozzarella, and pasta is a crowd-pleaser, and the balsamic glaze adds an extra layer of flavor. It’s easy to prepare, portable, and perfect for a casual picnic or barbecue.

Ingredients:

• 2 cups cooked and cooled pasta (penne, fusilli, or rotini)
• 1 1/2 cups cherry tomatoes, halved
• 1/2 cup fresh mozzarella balls (bocconcini), halved
• 1/4 cup fresh basil, chopped
• 2 tbsp olive oil
• 2 tbsp balsamic glaze
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine cooked pasta, cherry tomatoes, mozzarella, and fresh basil.
2. Drizzle olive oil and balsamic glaze over the salad.
3. Toss to combine, and season with salt and pepper to taste.
4. Serve chilled or at room temperature.

This Caprese pasta salad is a perfect mix of comfort and freshness.

The creamy mozzarella, sweet tomatoes, and aromatic basil pair beautifully with the pasta, making it a satisfying yet light option for your summer picnic. The balsamic glaze adds a tangy sweetness that elevates the dish, making it unforgettable.

Spicy Mango and Shrimp Salad

A tropical twist on a picnic salad, this spicy mango and shrimp salad combines sweet and tangy mangoes with succulent shrimp, all balanced by a zesty dressing.

The heat from the jalapeños adds a nice contrast to the cool, sweet mango, making this salad a flavor-packed dish perfect for a warm summer picnic.

Ingredients:

• 1 lb cooked shrimp, peeled and deveined
• 1 large mango, peeled and diced
• 1/2 cucumber, thinly sliced
• 1/4 red onion, thinly sliced
• 1/2 red bell pepper, julienned
• 1 tbsp fresh cilantro, chopped
• 1 jalapeño, thinly sliced (optional)

For the dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• 1 tsp chili flakes
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked shrimp, diced mango, cucumber, red onion, bell pepper, and cilantro.
2. If using, add sliced jalapeños for a bit of spice.
3. In a small bowl, whisk together olive oil, lime juice, honey, chili flakes, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently to combine.

This salad offers a refreshing contrast of sweet and spicy flavors, with the shrimp providing a savory balance to the tropical mango.

It’s light and flavorful, making it a great option for picnics or light lunches on warm days. The combination of textures, from the crunchy veggies to the juicy shrimp, makes every bite interesting.

Roasted Beet and Goat Cheese Salad

This earthy and vibrant salad combines sweet roasted beets with creamy goat cheese and peppery arugula.

The combination of textures and flavors is nothing short of delicious, and the balsamic glaze ties everything together beautifully. Perfect for a more elegant picnic spread, this salad is both satisfying and sophisticated.

Ingredients:

• 3 medium beets, roasted and sliced
• 4 cups arugula
• 1/2 cup goat cheese, crumbled
• 1/4 cup toasted walnuts
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Wrap the beets in aluminum foil and roast for 45 minutes to 1 hour until tender. Let cool, then peel and slice the beets.
2. In a large bowl, toss together arugula, roasted beets, goat cheese, and toasted walnuts.
3. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss gently.

This roasted beet and goat cheese salad is rich in flavor, with the earthy sweetness of the beets balanced by the creamy tang of the goat cheese.

The arugula adds a nice peppery bite, while the walnuts bring a bit of crunch. This salad is perfect for impressing guests at your picnic, offering both elegance and flavor.

Chickpea and Avocado Salad

For a protein-packed, nutrient-dense option, this chickpea and avocado salad is both hearty and refreshing.

The combination of creamy avocado and crisp chickpeas, along with fresh veggies, creates a satisfying salad that can stand alone or be a perfect side dish. With a simple lemon dressing, it’s an easy yet flavorful choice for any outdoor gathering.

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 ripe avocado, diced
• 1/2 cucumber, diced
• 1/2 red bell pepper, diced
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• Juice of 1 lemon
• 1/2 tsp cumin
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, diced avocado, cucumber, red bell pepper, and chopped parsley.
2. In a small bowl, whisk together olive oil, lemon juice, cumin, salt, and pepper.
3. Drizzle the dressing over the salad and toss gently to combine.

This chickpea and avocado salad is a quick and healthy option that’s full of fiber and healthy fats. The chickpeas provide protein, while the creamy avocado adds richness and depth.

The lemon dressing ties everything together with a fresh, zesty finish that’s perfect for a picnic under the sun.

Sweet Potato and Kale Salad with Lemon Tahini Dressing

This hearty yet refreshing salad brings together the sweetness of roasted sweet potatoes and the boldness of kale, balanced with a creamy lemon tahini dressing.

It’s a great option for those seeking a filling and nutrient-packed salad that’s still light and bright for summer picnics.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 4 cups kale, chopped
• 1/4 cup red onion, thinly sliced
• 1/4 cup toasted sunflower seeds
• 1/4 cup feta cheese, crumbled (optional)

For the lemon tahini dressing:

• 3 tbsp tahini
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1 garlic clove, minced
• 1 tsp maple syrup (optional)
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the sweet potato cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 25–30 minutes or until tender, flipping halfway through.
2. While the sweet potatoes are roasting, massage the chopped kale with a pinch of salt to soften it. Place the kale in a large bowl.
3. In a small bowl, whisk together tahini, lemon juice, olive oil, minced garlic, and maple syrup (if using). Add salt and pepper to taste.
4. Once the sweet potatoes are roasted, let them cool slightly before adding them to the kale along with red onion, sunflower seeds, and feta (if using).
5. Drizzle with the lemon tahini dressing and toss to combine.

This sweet potato and kale salad offers a delightful mix of sweet, savory, and creamy flavors. The roasted sweet potatoes provide a comforting sweetness, while the tahini dressing adds a rich creaminess that complements the peppery kale.

This salad is perfect for those looking for a nutritious, filling salad that still feels light enough for summer.

Grilled Peach and Burrata Salad

This simple yet sophisticated salad combines the smoky sweetness of grilled peaches with creamy burrata cheese, mixed with arugula for a peppery kick.

It’s an ideal summer salad that’s full of contrast—warm grilled fruit paired with cool, creamy cheese.

Ingredients:

• 4 ripe peaches, halved and pitted
• 2 cups arugula
• 1 ball burrata cheese
• 1/4 cup toasted almonds, sliced
• 1 tbsp honey
• 1 tbsp balsamic vinegar
• Olive oil for grilling
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat. Brush the peach halves with olive oil and season with a pinch of salt and pepper.
2. Grill the peaches, cut side down, for about 3–4 minutes until grill marks appear and the fruit is softened.
3. Arrange the arugula on a serving platter, then place the grilled peaches on top.
4. Tear the burrata into pieces and scatter it over the peaches and arugula.
5. Drizzle the salad with honey and balsamic vinegar, then top with toasted almonds.

This grilled peach and burrata salad is the perfect combination of sweet, savory, and creamy flavors.

The peaches’ smoky sweetness pairs wonderfully with the rich creaminess of burrata, while the arugula adds a touch of spice. A drizzle of honey and balsamic vinegar elevates this dish, making it a beautiful and memorable picnic salad.

Asian Cabbage and Sesame Salad

This vibrant and crunchy salad is full of Asian-inspired flavors, with crisp cabbage, carrots, and bell peppers tossed in a tangy sesame dressing.

It’s light but full of texture, with a perfect balance of sweetness, saltiness, and a touch of heat from the chili flakes. It’s an easy-to-make salad that will add color and zest to your summer picnic spread.

Ingredients:

• 4 cups shredded cabbage (green or purple)
• 1 large carrot, julienned
• 1/2 red bell pepper, thinly sliced
• 2 tbsp sesame seeds (toasted)
• 2 tbsp green onions, chopped

For the sesame dressing:

• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp honey
• 1/2 tsp chili flakes (optional)
• 1 tsp grated ginger
• 1 garlic clove, minced

Instructions:

1. In a large bowl, combine the shredded cabbage, carrot, and red bell pepper.
2. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, chili flakes (if using), grated ginger, and minced garlic.
3. Drizzle the dressing over the salad and toss well to combine.
4. Top with toasted sesame seeds and chopped green onions.

This Asian cabbage and sesame salad is a refreshing, crunchy dish packed with vibrant flavors.

The tangy sesame dressing adds a deliciously nutty and umami-rich flavor to the crisp veggies. It’s a fantastic salad for summer picnics, bringing a perfect balance of texture and flavor to your table.

Thai Mango and Cabbage Salad

This Thai-inspired mango and cabbage salad is bright, tangy, and packed with fresh, vibrant ingredients. The sweetness of ripe mangoes balances beautifully with the crunch of cabbage and carrots, while the lime and fish sauce dressing gives it an unforgettable zesty punch.

It’s a refreshing and unique addition to your picnic spread!

Ingredients:

• 2 ripe mangoes, peeled and julienned
• 4 cups cabbage, shredded
• 1 large carrot, julienned
• 1/4 cup cilantro, chopped
• 1/4 cup peanuts, chopped (optional)
• 2 tbsp sesame seeds (optional)

For the dressing:

• 3 tbsp lime juice
• 1 tbsp fish sauce (or soy sauce for a vegetarian version)
• 1 tbsp honey
• 1 tsp chili flakes (optional)
• 1 tbsp olive oil

Instructions:

1. In a large bowl, combine the shredded cabbage, julienned mango, carrot, and cilantro.
2. In a small bowl, whisk together lime juice, fish sauce, honey, chili flakes, and olive oil until well combined.
3. Drizzle the dressing over the salad and toss to coat everything evenly.
4. Top with chopped peanuts and sesame seeds if desired.

This Thai mango and cabbage salad is the perfect balance of sweet, spicy, and tangy flavors, making it a refreshing choice for your picnic.

The cabbage and carrots add a delightful crunch, while the mango provides a burst of sweetness. It’s light yet satisfying, ideal for warm summer days.

Panzanella Salad (Italian Bread Salad)

Panzanella is a classic Italian salad that uses day-old bread, tomatoes, cucumbers, and basil, all drizzled with olive oil and vinegar.

It’s the perfect salad to make when tomatoes are at their peak of freshness. This rustic salad is filling, yet fresh, making it an ideal addition to any summer picnic.

Ingredients:

• 4 cups day-old bread, cubed (preferably rustic or sourdough)
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, thinly sliced
• 1/4 cup fresh basil, chopped
• 2 tbsp capers (optional)
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cubed bread, tomatoes, cucumber, red onion, and basil.
2. If using capers, add them to the bowl.
3. In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine. Let it sit for about 10 minutes to allow the flavors to meld.
5. Serve chilled or at room temperature.

Panzanella is a great way to use up leftover bread and make it into a flavorful, hearty salad.

The bread soaks up the juices from the tomatoes and cucumbers, making it wonderfully satisfying. The dressing adds a tangy richness, making this a perfect dish for a summer picnic or outdoor gathering.

Zucchini and Chickpea Salad with Lemon Garlic Dressing

This refreshing zucchini and chickpea salad is both light and filling, with a zesty lemon garlic dressing that ties it all together.

The tender zucchini is complemented by the protein-packed chickpeas, making it a great option for a nutritious summer meal. This salad is simple yet flavorful, perfect for a picnic in the park or by the beach.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup feta cheese, crumbled (optional)

For the lemon garlic dressing:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 garlic clove, minced
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the sliced zucchini, chickpeas, red onion, and parsley.
2. If using, sprinkle with crumbled feta cheese.
3. In a small bowl, whisk together olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
4. Drizzle the dressing over the salad and toss gently to combine.

This zucchini and chickpea salad is both light and hearty, with plenty of fresh flavors that make it a great choice for a picnic.

The chickpeas provide protein, while the lemon garlic dressing adds a tangy depth. This simple yet flavorful salad is sure to be a hit with both vegetarians and non-vegetarians alike.

Grilled Corn and Avocado Salad

This grilled corn and avocado salad brings together smoky, charred corn with creamy avocado and a tangy lime dressing.

The sweetness of the corn perfectly complements the richness of the avocado, making it a light yet flavorful salad that’s perfect for a summer picnic.

Ingredients:

• 4 ears of corn, husked
• 2 ripe avocados, diced
• 1/2 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled feta cheese (optional)

For the lime dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tsp honey
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium-high heat. Place the corn on the grill and cook, turning occasionally, for 10–15 minutes until slightly charred.
2. Once the corn is grilled, let it cool slightly before cutting the kernels off the cob.
3. In a large bowl, combine the grilled corn, diced avocado, red onion, cilantro, and feta (if using).
4. In a small bowl, whisk together olive oil, lime juice, honey, chili powder, salt, and pepper to make the dressing.
5. Drizzle the dressing over the salad and toss gently to combine.

This grilled corn and avocado salad is full of smoky, fresh, and creamy flavors that perfectly capture the essence of summer.

The lime dressing adds a zesty kick, making it a light and refreshing choice for any outdoor meal or picnic.

Mediterranean Farro Salad

Farro, a hearty ancient grain, makes a great base for a Mediterranean-inspired salad.

Tossed with cherry tomatoes, cucumbers, Kalamata olives, and a tangy dressing, this salad is rich in texture and flavor, offering a satisfying and healthy addition to your summer picnic.

Ingredients:

• 1 cup farro, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked and cooled farro with cherry tomatoes, cucumber, Kalamata olives, red onion, and fresh parsley.
2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic powder, salt, and pepper to make the dressing.
3. Pour the dressing over the salad and toss gently to combine.

This Mediterranean farro salad is a deliciously filling and nutritious option for your summer picnic.

The farro provides a nutty chewiness, while the vegetables and olives add a refreshing and briny flavor. The dressing ties it all together with a tangy and herby touch, making it a crowd-pleaser.

Watermelon, Cucumber, and Feta Salad

This refreshing watermelon, cucumber, and feta salad combines juicy watermelon with crisp cucumber and tangy feta cheese.

The addition of fresh mint and a light lime dressing makes this salad a vibrant, cooling option, ideal for a summer picnic or backyard barbecue.

Ingredients:

• 3 cups watermelon, cubed
• 1 cucumber, thinly sliced
• 1/2 cup crumbled feta cheese
• 2 tbsp fresh mint, chopped
• 1/4 cup red onion, thinly sliced (optional)

For the lime dressing:

• 2 tbsp olive oil
• Juice of 1 lime
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the watermelon cubes, cucumber slices, crumbled feta, fresh mint, and red onion (if using).
2. In a small bowl, whisk together olive oil, lime juice, honey, salt, and pepper to make the dressing.
3. Drizzle the dressing over the salad and toss gently to combine.

This watermelon, cucumber, and feta salad is incredibly refreshing and hydrating, making it perfect for hot summer days.

The sweetness of the watermelon and the saltiness of the feta balance each other perfectly, while the mint adds a cool, aromatic touch. It’s a great option for a light, refreshing salad to bring to your next picnic or outdoor event.

Caprese Pasta Salad

A twist on the classic Caprese salad, this pasta salad combines the fresh flavors of tomatoes, basil, and mozzarella with a pasta base, making it perfect for a picnic or casual outdoor gathering.

The balsamic glaze adds a touch of sweetness, while the olive oil dressing brings it all together in a simple yet flavorful dish.

Ingredients:

• 2 cups cooked pasta (penne, fusilli, or rotini work best)
• 1 1/2 cups cherry tomatoes, halved
• 1 cup fresh mozzarella balls (bocconcini or ciliegine)
• 1/4 cup fresh basil, chopped
• 2 tbsp balsamic glaze

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1/2 tsp garlic powder
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked pasta, halved cherry tomatoes, mozzarella balls, and chopped basil.
2. In a small bowl, whisk together olive oil, red wine vinegar, garlic powder, salt, and pepper to make the dressing.
3. Drizzle the dressing over the pasta mixture and toss to combine.
4. Drizzle the balsamic glaze over the top of the salad and serve.

This Caprese pasta salad is a crowd-pleasing dish that combines the best of both worlds: the freshness of a Caprese salad with the heartiness of pasta.

The creamy mozzarella and sweet tomatoes, along with the bright basil and tangy dressing, make this a perfect addition to your picnic spread.

Cucumber, Tomato, and Chickpea Salad

A light yet satisfying salad, this cucumber, tomato, and chickpea salad is full of crunchy veggies, protein-packed chickpeas, and a zesty lemon vinaigrette.

It’s perfect for a healthy and refreshing picnic dish that’s easy to make and full of flavor.

Ingredients:

• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh parsley, chopped

For the lemon vinaigrette:

• 3 tbsp olive oil
• Juice of 1 lemon
• 1 tsp Dijon mustard
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cucumber, cherry tomatoes, chickpeas, red onion, and parsley.
2. In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey (if using), salt, and pepper to make the vinaigrette.
3. Drizzle the dressing over the salad and toss gently to combine.

This cucumber, tomato, and chickpea salad is light, refreshing, and full of flavor.

The chickpeas add protein and texture, while the tangy lemon vinaigrette gives it a bright and zesty finish. It’s perfect for a light lunch or as a side dish at your next summer picnic.

Strawberry, Spinach, and Pecan Salad

This sweet and savory salad combines the freshness of spinach with the sweet juiciness of strawberries and the crunch of toasted pecans.

A light balsamic vinaigrette ties everything together, making it a perfect salad for any outdoor meal or picnic.

Ingredients:

• 4 cups fresh spinach leaves
• 1 1/2 cups fresh strawberries, sliced
• 1/4 cup toasted pecans, chopped
• 1/4 cup crumbled goat cheese (optional)

For the balsamic vinaigrette:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the fresh spinach, sliced strawberries, toasted pecans, and goat cheese (if using).
2. In a small bowl, whisk together olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
3. Drizzle the vinaigrette over the salad and toss gently to combine.

This strawberry, spinach, and pecan salad is a perfect balance of sweet and savory flavors, with the strawberries offering a juicy sweetness that pairs beautifully with the earthy spinach and crunchy pecans.

The tangy balsamic vinaigrette rounds out the flavors, making it a refreshing and satisfying addition to any summer picnic.

Roasted Beet and Orange Salad

This vibrant and refreshing salad combines the earthy sweetness of roasted beets with the juicy, citrusy brightness of oranges.

Topped with goat cheese and a light vinaigrette, it’s a beautiful and nutritious salad perfect for any summer picnic.

Ingredients:

• 3 medium beets, peeled and cut into cubes
• 2 large oranges, peeled and segmented
• 1/4 cup crumbled goat cheese
• 2 tbsp walnuts, toasted (optional)
• 1/4 cup fresh parsley, chopped

For the dressing:

• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the beet cubes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25–30 minutes, flipping halfway through, until tender.
2. While the beets are roasting, segment the oranges by cutting away the peel and pith, then cutting between the membranes to release the segments.
3. In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Once the beets are roasted and cooled, toss them with the orange segments, crumbled goat cheese, walnuts (if using), and parsley in a large bowl.
5. Drizzle the dressing over the salad and toss gently to combine.

This roasted beet and orange salad is a colorful, refreshing dish with a perfect balance of earthy, sweet, and tangy flavors.

The creamy goat cheese and crunchy walnuts add texture, making it an impressive and healthy salad for your picnic.

Sweet Corn and Black Bean Salad

This hearty yet light salad is packed with sweet corn, black beans, and a zesty lime dressing, making it a great choice for a filling side dish at your summer picnic.

It’s full of protein and fiber, and the combination of flavors is both refreshing and satisfying.

Ingredients:

• 2 cups fresh or frozen corn kernels (thawed if using frozen)
• 1 can black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

For the lime dressing:

• 3 tbsp olive oil
• Juice of 2 limes
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste

Instructions:

1. If using fresh corn, cook it in boiling water for 3-5 minutes, then drain and set aside to cool. If using frozen corn, thaw it and drain any excess liquid.
2. In a large bowl, combine the corn, black beans, red bell pepper, red onion, and cilantro.
3. In a small bowl, whisk together olive oil, lime juice, cumin, chili powder, salt, and pepper to make the dressing.
4. Drizzle the dressing over the salad and toss to combine.

This sweet corn and black bean salad is the perfect combination of sweet, savory, and tangy.

The lime dressing adds a refreshing zesty kick, and the black beans offer a hearty protein boost, making it a filling and flavorful choice for your picnic.

Avocado and Quinoa Salad with Cilantro Lime Dressing

This protein-packed avocado and quinoa salad is a great choice for a refreshing, light picnic dish.

The creamy avocado pairs perfectly with the nutty quinoa, while the cilantro lime dressing adds a zesty and aromatic flavor to the dish. It’s a wholesome and satisfying salad that’s full of texture and flavor.

Ingredients:

• 1 cup cooked quinoa (cooled)
• 2 ripe avocados, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

For the cilantro lime dressing:

• 3 tbsp olive oil
• Juice of 1 lime
• 1 tbsp apple cider vinegar
• 1 tsp honey (optional)
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the cooked quinoa, diced avocados, cherry tomatoes, red onion, and cilantro.
2. In a small bowl, whisk together olive oil, lime juice, apple cider vinegar, honey (if using), salt, and pepper to make the dressing.
3. Drizzle the cilantro lime dressing over the salad and toss gently to combine.

This avocado and quinoa salad is a healthy, satisfying dish with a perfect balance of flavors.

The creamy avocado, nutty quinoa, and tangy dressing make it a refreshing and filling option for your picnic. It’s not only packed with protein but also rich in healthy fats, making it a nourishing choice.