36 Pretty and Portable Picnic Recipes to Elevate Your Next Outdoor Dining ExperiencePack a basket or a cooler for a beautiful day at the park.

While picnic food should always be simple and fuss-free, it needn't be boring. A combination of fresh salad recipes, easy appetizers, effortless sandwiches, portable desserts, and of course a few refreshing drinks can make for a memorable al fresco meal.

Pick up a pretty picnic basket or an insulated cooler and of course check the weather before you leave. For a hot spring or summer day, consider batching out your favorite cocktails—just be sure to pack ice separately to avoid watering down those perfectly mixed tipples. (In chillier weather, a thermos full of hot chocolate or mulled wine is a surefire way to keep cozy while dining outdoors.)

Whether you're looking to picnic à la française, elevate your next camping trip with a spread of crispy Italian crostini, or pack up a batch of empanadas and tamales to enjoy in the open air, here are our best picnic recipes for eating outdoors.

Get the recipe for Estela's Tomato Toast.
Get the recipe for Salmon rillettes.
Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. Get the recipe for Kimbap.
This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer's Salad with Beet Vinaigrette.
Get the recipes for Curried Potato Salad.
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »
Pasta salad is a Virginia country-store staple, to which Mason Hereford applies his signature culinary move: elevating humble dishes without sacrificing their essence. Al dente penne gets decked out with lemony buttermilk dressing, sweet peppers, and crunchy seeds. Get the recipe for Pasta Salad with Buttermilk Dressing.
Get Camas Davis' recipe for Gascon-style pork rillettes.
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta.
Turkeys were “thoroughly domesticated by the Aztecs and other Mexican and Central American races long before the arrival of Europeans”, according to A. Hyatt Verrill in Foods America Gave the World (L. C. Page, 1937). Proof positive: this gently spiced turkey sandwich, ubiquitous in El Salvador.
Adding sriracha to the chunky pimento cheese recipe in this sandwich ups the spice factor and helps to offset the creaminess of the cheddar.
Cherry tomatoes are tossed with canned sardines in this recipe from Elias Cairo. Fresh oregano, olives, capers, and a red wine vinaigrette lend brightness and salinity. The whole thing is layered with thin slices of heirloom tomato between slabs of focaccia.
It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle. Get the recipe for Radish and Butter Sandwich »
Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. Get the recipe here.
This juicy sandwich from Casa Del Vino in Florence is perfect for picnics.
Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches.
Get the recipe for Porchetta Sandwiches with Marinated Onions and Salsa Verde.
Ham and eggs may be a breakfast classic, but they're even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty ham and a bit of mayo on a hearty white bread. Get the recipe for Ham and Hard-Boiled Egg Sandwich.
This hearty twist on the classic Provençal pressed sandwich, pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to let the flavors marry. Get the recipe for Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese »
Get the recipe for Corn Tamales with Tomatillo Salsa.
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don’t fill or fry the empanadas until shortly before eating. Get the recipe for Fried Shredded Beef Empanadas .
In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the recipe for Beef Short Ribs Empanadas.
Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad. Get the recipe for Blueberry, Nectarine and Shiso Salad.
In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note. Get the recipe here.
This refreshing update on the classic gin & tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice. Get the recipe for Cucumber Gin Cooler.
Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill. Get the recipe for Colombiana Pitcher Cocktail (Refajo).
This sweet-tart drink is a popular Caribbean streetside cooler.
Lemonade gains herbaceous depth from lavender and thyme, while vodka delivers a good, clean punch in this pretty summer sipper.
A sweet-sour syrup dresses this mixed fruit salad. Get the recipe for Mixed Berries and Mint with Berry Shrub.
These mini financiers make perfect portable treats for summer get-togethers. They're best eaten the day they're made, but if you want to start them ahead of time, make the batter the day before, refrigerate overnight, and bake in the morning. Get the recipe here.
Chewy cookies made with brown sugar and graham flour and strips of candied ginger play background roles in this simple dessert showcasing the Hachiya persimmon’s floral aroma and flavor.
You'll need a lot of chocolate—more than a pound!—for this gooey cookie recipe. Get the recipe here.
Get the recipe for Fried Apple Pies.
These cakey brownies are loaded with gooey caramel, marshmallows, crunchy nuts, and melty shards of chocolate. Get the recipe here.
Our gluten-free alternative to the classic actually gives the cookies a boost: subtracting flour highlights their pure peanut butter flavor and adds a wonderfully chewy texture. Get the recipe for Flourless Peanut Butter Cookies.
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but are softer and more substantial. Get the recipe for Classic Blondies.
Sardine and Tomato Bruscetta
KYLE JOHNSON
Recipes

36 Pretty and Portable Picnic Recipes to Elevate Your Next Outdoor Dining Experience

Pack a basket or a cooler for a beautiful day at the park.

By SAVEUR Editors

Updated on May 15, 2021

While picnic food should always be simple and fuss-free, it needn't be boring. A combination of fresh salad recipes, easy appetizers, effortless sandwiches, portable desserts, and of course a few refreshing drinks can make for a memorable al fresco meal.

Pick up a pretty picnic basket or an insulated cooler and of course check the weather before you leave. For a hot spring or summer day, consider batching out your favorite cocktails—just be sure to pack ice separately to avoid watering down those perfectly mixed tipples. (In chillier weather, a thermos full of hot chocolate or mulled wine is a surefire way to keep cozy while dining outdoors.)

Whether you're looking to picnic à la française, elevate your next camping trip with a spread of crispy Italian crostini, or pack up a batch of empanadas and tamales to enjoy in the open air, here are our best picnic recipes for eating outdoors.

Get the recipe for Estela's Tomato Toast.
Get the recipe for Salmon rillettes.
Korean kimbap is similar to Japanese sushi, but typically uses cooked or pickled ingredients. In this version, bulgogi (marinated beef) is paired with vegetables and egg. Get the recipe for Kimbap.
This salad is topped with a bright thick sweet-tart pickled beet dressing. Get the recipe for Farmer's Salad with Beet Vinaigrette.
Get the recipes for Curried Potato Salad.
Fava beans add protein to this take on the Levantine bread salad from Australia-based chef Matt Wilkinson. Get the recipe for Fava Bean, Herb, and Pomegranate Fattoush »
Pasta salad is a Virginia country-store staple, to which Mason Hereford applies his signature culinary move: elevating humble dishes without sacrificing their essence. Al dente penne gets decked out with lemony buttermilk dressing, sweet peppers, and crunchy seeds. Get the recipe for Pasta Salad with Buttermilk Dressing.
Get Camas Davis' recipe for Gascon-style pork rillettes.
Cavolo nero, also known as Tuscan kale, Lacinato kale, or Dinosaur kale, balances thinly sliced, salty prosciutto over toast. Get the recipe for Cavolo Nero and Prosciutto Bruschetta.
Turkeys were “thoroughly domesticated by the Aztecs and other Mexican and Central American races long before the arrival of Europeans”, according to A. Hyatt Verrill in Foods America Gave the World (L. C. Page, 1937). Proof positive: this gently spiced turkey sandwich, ubiquitous in El Salvador.
Adding sriracha to the chunky pimento cheese recipe in this sandwich ups the spice factor and helps to offset the creaminess of the cheddar.
Cherry tomatoes are tossed with canned sardines in this recipe from Elias Cairo. Fresh oregano, olives, capers, and a red wine vinaigrette lend brightness and salinity. The whole thing is layered with thin slices of heirloom tomato between slabs of focaccia.
It's très French to pair crisp, spicy radishes with softened, salted butter; a thin-sliced baguette is the perfect vehicle. Get the recipe for Radish and Butter Sandwich »
Peppery arugula and zesty red onion are an ideal garnish for this flavorful, light, lemon-pepper tuna salad. Get the recipe here.
This juicy sandwich from Casa Del Vino in Florence is perfect for picnics.
Get the recipe for Pecorino, Parsley, and Anchovy Sandwiches.
Get the recipe for Porchetta Sandwiches with Marinated Onions and Salsa Verde.
Ham and eggs may be a breakfast classic, but they're even better for lunch: try sliced or quartered hard-boiled eggs layered with a salty ham and a bit of mayo on a hearty white bread. Get the recipe for Ham and Hard-Boiled Egg Sandwich.
This hearty twist on the classic Provençal pressed sandwich, pan bagnat combines black olive tapenade, goat cheese, roasted chicken, and thinly sliced vegetables. Make it at least two to three hours before you plan to serve it to let the flavors marry. Get the recipe for Roast Chicken Pan Bagnat with Olive Tapenade and Goat Cheese »
Get the recipe for Corn Tamales with Tomatillo Salsa.
These crunchy empanadas, featuring shells made with masa, lard, and salt, are filled with tender shredded beef tossed in a spicy salsa. You can prepare the masa and filling in advance, but don’t fill or fry the empanadas until shortly before eating. Get the recipe for Fried Shredded Beef Empanadas .
In his version of Chilean empanadas, chef Rodolfo Guzmán of Boragó replaces lean ground chuck with rich beef short ribs, which make each bite tender. Get the recipe for Beef Short Ribs Empanadas.
Bright shiso leaves and a touch of earthy sesame oil enhance this stone fruit and berry salad. Get the recipe for Blueberry, Nectarine and Shiso Salad.
In this salad red wine vinegar balances the sweetness of ripe fruit, while cilantro and basil add a floral note. Get the recipe here.
This refreshing update on the classic gin & tonic is an easy sipper, thanks to summery cucumber slices and plenty of lime juice. Get the recipe for Cucumber Gin Cooler.
Crisp and bittersweet, this Colombian lager-based cocktail is the perfect accompaniment to an afternoon around the grill. Get the recipe for Colombiana Pitcher Cocktail (Refajo).
This sweet-tart drink is a popular Caribbean streetside cooler.
Lemonade gains herbaceous depth from lavender and thyme, while vodka delivers a good, clean punch in this pretty summer sipper.
A sweet-sour syrup dresses this mixed fruit salad. Get the recipe for Mixed Berries and Mint with Berry Shrub.
These mini financiers make perfect portable treats for summer get-togethers. They're best eaten the day they're made, but if you want to start them ahead of time, make the batter the day before, refrigerate overnight, and bake in the morning. Get the recipe here.
Chewy cookies made with brown sugar and graham flour and strips of candied ginger play background roles in this simple dessert showcasing the Hachiya persimmon’s floral aroma and flavor.
You'll need a lot of chocolate—more than a pound!—for this gooey cookie recipe. Get the recipe here.
Get the recipe for Fried Apple Pies.
These cakey brownies are loaded with gooey caramel, marshmallows, crunchy nuts, and melty shards of chocolate. Get the recipe here.
Our gluten-free alternative to the classic actually gives the cookies a boost: subtracting flour highlights their pure peanut butter flavor and adds a wonderfully chewy texture. Get the recipe for Flourless Peanut Butter Cookies.
Like a brownie in shape and texture, blondies are packed with all the brown sugar and butterscotchy goodness of chocolate chip cookies, but are softer and more substantial. Get the recipe for Classic Blondies.

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