7 Easy Recipes for a Summer Picnic

Summer picnics should be simple: food you can make ahead, pack easily and eat without needing a full kitchen setup when you arrive. The best picnic recipes are sturdy enough to travel, tasty at room temperature or chilled, and easy to share on a blanket, bench or beach table.

This list includes fresh salads, handheld rolls, sandwiches, savoury muffins, a chilled drink and one easy sweet option. Most can be prepared the night before, which makes them useful for family days out, school-holiday lunches, park trips, beach afternoons and relaxed weekends with friends.

Before packing, remember basic picnic food safety. The Food Standards Agency picnic guidance advises keeping foods that would normally go in the fridge in a cool box or cool bag with ice or frozen gel packs. This includes cooked dishes, prepared salads, sandwiches, dairy products, dips and pre-cut fruit or vegetables. For hot days, the GOV.UK heatwave food safety advice also recommends keeping picnic food out of direct sunlight and throwing away perishables that have been out of the fridge for more than two hours in hotter than usual weather.

Quick picnic recipe guide

1. Grilled corn and bean salad

This colourful salad is ideal for picnics because it does not wilt quickly and tastes even better after the dressing has had time to soak into the beans. The grilled corn adds sweetness and smokiness, while black beans and chickpeas make it filling enough to work as a light lunch.

Ingredients

• 2 corn cobs, grilled or charred in a hot pan
• 1 tin black beans, drained and rinsed
• 1 tin chickpeas, drained and rinsed
• 1 small red onion, finely chopped
• 1 red pepper, diced
• 1 small chilli, finely chopped, optional
• Juice of 1 lemon or lime
• 2 tablespoons olive oil
• 1 tablespoon pickle juice, optional
• Salt, black pepper and chopped coriander or parsley

Method

1. Slice the kernels from the grilled corn cobs.
2. Mix the corn, black beans, chickpeas, onion, red pepper and chilli in a large bowl.
3. Whisk the lemon or lime juice with olive oil, pickle juice, salt and black pepper.
4. Pour the dressing over the salad and stir well.
5. Chill before packing, then carry in a sealed container.

Picnic tip: Add avocado only just before serving, as it browns quickly. For a heartier version, stir through cooked rice, couscous or quinoa.

2. Chicken rice paper rolls

Chicken rice paper rolls are light, fresh and easy to eat by hand. They are inspired by Vietnamese summer rolls and work well for picnics because each roll is individually portioned. The key is to avoid overfilling them, otherwise they can tear.

Ingredients

• 8 rice paper wrappers
• 2 cooked chicken breasts, shredded
• 1 carrot, cut into thin matchsticks
• ½ cucumber, cut into thin matchsticks
• 1 red pepper, thinly sliced
• A handful of lettuce leaves
• A handful of mint or coriander
• Cooked rice noodles, optional
• Sweet chilli sauce, hoisin sauce or peanut dipping sauce

Method

1. Dip one rice paper wrapper into warm water for a few seconds until flexible.
2. Lay it on a clean board and add lettuce, chicken, vegetables, herbs and a small amount of rice noodles.
3. Fold in the sides, then roll tightly from the bottom.
4. Repeat with the remaining wrappers.
5. Pack the rolls in a single layer, separated with baking paper if needed.

Picnic tip: Keep chicken rice paper rolls chilled in a cool bag until you are ready to eat. Pack the dipping sauce separately so the rolls do not become soggy.

3. Caesar club sandwiches

A Caesar club sandwich is a picnic-friendly version of a chicken Caesar salad. It has the same creamy, salty, savoury flavour, but it is easier to wrap, carry and share. Toasting the bread lightly helps it hold its shape.

Ingredients

• 8 slices sourdough, ciabatta or sturdy white bread
• 2 cooked chicken breasts, sliced
• 4 rashers crispy pancetta or bacon
• 2 handfuls romaine lettuce or rocket
• 4 tablespoons Caesar dressing
• 2 tablespoons grated parmesan
• 4 sun-dried tomatoes, chopped, optional
• Black pepper

Method

1. Lightly toast the bread and let it cool.
2. Mix the Caesar dressing with parmesan and black pepper.
3. Spread the dressing thinly over the bread.
4. Layer with lettuce, sliced chicken, pancetta and sun-dried tomatoes.
5. Close the sandwiches, press gently, then slice into halves or quarters.
6. Wrap tightly in parchment or foil and keep chilled until serving.

Picnic tip: Keep the dressing layer thin. Too much sauce can make the bread soggy before lunchtime.

4. Egg muffins with an oat crust

Egg muffins are easy to make ahead and useful for picnics because they can be eaten without cutlery. This version uses a simple oat and vegetable base to give the muffins more structure, then fills each cup with egg, cheese and herbs.

Ingredients

• 100g oats
• 1 small courgette, grated and squeezed dry
• 1 small carrot, grated
• 6 eggs
• 50g grated cheddar or feta
• 2 tablespoons milk
• 1 tablespoon chopped chives, parsley or spring onion
• Salt, black pepper and a pinch of oregano

Method

1. Heat the oven to 180°C fan.
2. Grease a 12-hole muffin tin or use silicone muffin cases.
3. Mix the oats, grated courgette and carrot, then press a spoonful into each muffin hole.
4. Bake for 8 minutes to help the base set.
5. Whisk the eggs with milk, cheese, herbs, salt, pepper and oregano.
6. Pour the egg mixture into the muffin holes.
7. Bake for 12 to 15 minutes, or until the egg is fully set.
8. Cool completely before packing.

Picnic tip: Store egg muffins in the fridge overnight and carry them in a cool bag, especially on warm days.

5. Italian chicken pasta salad

Pasta salad is a picnic classic because it travels well and can be made in advance. This Italian-style version uses chicken, tomatoes, peppers, olives and basil with a simple vinaigrette instead of a heavy mayonnaise dressing.

Ingredients

• 250g cooked short pasta, such as fusilli or penne
• 2 cooked chicken breasts, chopped
• 150g cherry tomatoes, halved
• 1 yellow or red pepper, diced
• ½ cucumber, diced
• 2 tablespoons olives, sliced
• 1 small handful fresh basil
• 3 tablespoons olive oil
• 1 tablespoon red wine vinegar or lemon juice
• 1 teaspoon Dijon mustard
• Salt and black pepper

Method

1. Cook the pasta until just tender, then drain and rinse under cold water.
2. Whisk the olive oil, vinegar or lemon juice, mustard, salt and pepper.
3. Mix the pasta with chicken, tomatoes, pepper, cucumber, olives and basil.
4. Add the dressing and stir until everything is coated.
5. Chill for at least 30 minutes before packing.

Picnic tip: Cook the chicken fully in advance and cool it before mixing. Keep the finished salad chilled until serving.

6. Spiced chilled buttermilk

A cold drink makes a picnic feel complete. Spiced buttermilk is tangy, refreshing and easy to prepare in a bottle or flask. It works especially well with salty picnic foods such as sandwiches, salads and grilled snacks.

Ingredients

• 500ml buttermilk
• 150ml cold water
• ½ teaspoon roasted cumin powder
• A small pinch of salt
• A few mint leaves, finely chopped
• A squeeze of lemon or lime juice
• Black pepper, to taste

Method

1. Whisk the buttermilk with cold water until smooth.
2. Add cumin, salt, mint, lemon or lime juice and black pepper.
3. Taste and adjust the seasoning.
4. Chill well before pouring into an insulated flask.

Picnic tip: Keep dairy-based drinks cold. For a lighter picnic drink, the NHS recommends water as a healthy and cheap way to stay hydrated, and notes that people may need more fluids in hot environments or after physical activity.

7. Chocolate and cream cheese picnic sandwiches

These small sweet sandwiches are simple, fun and easy to share. Instead of using melted chocolate that can leak or set unevenly, this version uses a chocolate cream cheese filling that spreads cleanly and holds better in a picnic box.

Ingredients

• 8 slices brioche, milk bread or soft white bread
• 100g cream cheese
• 50g dark chocolate, melted and cooled slightly
• 1 teaspoon honey or icing sugar, optional
• 1 banana or a few sliced strawberries, optional

Method

1. 1. Mix the cream cheese with the melted chocolate until smooth.
   2. Add a little honey or icing sugar if you want a sweeter filling.
   3. Spread the mixture thinly over the bread.
   4. Add banana or strawberry slices if using.
   5. Close the sandwiches and slice into small fingers or triangles.
   6. Pack in a sealed container and keep cool.