22 Summer Picnic Food Ideas

Summer picnics are the perfect excuse to slow down, soak in the sunshine, and indulge in a spread of delicious, shareable bites. Whether you’re lounging by the lake, setting up at the beach, or enjoying a cozy backyard gathering, the right picnic food sets the tone for a carefree afternoon.

In this roundup of 22 summer picnic food ideas, we’ve gathered a diverse mix of classic favorites and creative new twists. From crisp, refreshing salads to handheld treats and chilled desserts, picnic menus should be easy to transport, serve, and enjoy on the go.

1. BBQ Pulled Chicken Sliders

BBQ Pulled Chicken Sliders are a picnic essential—tender, juicy chicken slow-cooked in tangy barbecue sauce and tucked into soft, golden mini buns. These sliders are the perfect handheld bite for outdoor settings, offering smoky, sweet, and savory flavors in every mouthful. 

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup barbecue sauce (your favorite variety)
• 1 tbsp brown sugar
• 1 tsp smoked paprika
• 12 slider buns
• 1 tbsp butter (melted, for brushing)
• Chopped fresh parsley (for garnish)

Instructions

1. In a saucepan over medium heat, combine shredded chicken, barbecue sauce, brown sugar, and smoked paprika. Stir well.
   
2. Let the mixture simmer for 8–10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
   
3. Slice the slider buns in half and lightly toast if desired.
   
4. Spoon the BBQ chicken mixture onto the bottom halves of the buns.
   
5. Place the tops on the sliders, then brush with melted butter.
   
6. Garnish with chopped parsley for a fresh touch and serve warm or at room temperature.

2. Zucchini Muffins

Zucchini Muffins are the ultimate picnic multitasker—great for breakfast, a snack, or even dessert. These moist, veggie-packed muffins have just the right touch of sweetness and a tender crumb that stays soft even when packed ahead. With pumpkin seeds on top for a little crunch, they’re as nourishing as they are tasty.

Ingredients

• 1 cup grated zucchini (squeezed dry)
• 1 1/2 cups all-purpose flour
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• 1/4 cup milk
• 1 large egg
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 tablespoons pumpkin seeds (optional topping)

Instructions

1. Preheat oven to 350°F (175°C). Line or grease a muffin tin.
   
2. In a mixing bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
   
3. In a separate bowl, whisk the egg, oil, milk, and brown sugar until well combined.
   
4. Stir in the grated zucchini.
   
5. Add dry ingredients to the wet mixture and stir until just combined—don’t overmix.
   
6. Spoon batter into muffin cups and top with pumpkin seeds.
   
7. Bake for 18–22 minutes, or until a toothpick comes out clean.
   
8. Let it cool before packing for your picnic.

3. Caprese Skewers

Caprese Skewers are the ultimate no-fuss, crowd-pleasing appetizer for summer picnics. These colorful mini skewers are layered with juicy cherry tomatoes, creamy mozzarella balls, and fresh basil leaves, creating the perfect bite-sized version of a Caprese salad. 

Ingredients

• Cherry tomatoes
• Mini mozzarella balls (bocconcini)
• Fresh basil leaves
• Balsamic glaze
• Salt and pepper to taste
• Toothpicks or small skewers

Instructions

1. Rinse and dry the cherry tomatoes and fresh basil leaves.
   
2. Drain the mozzarella balls and pat them dry with a paper towel.
   
3. On each skewer or toothpick, layer one cherry tomato, one basil leaf (folded if large), and one mozzarella ball.
   
4. Repeat until all ingredients are used.
   
5. Arrange the skewers on a serving plate and drizzle with balsamic glaze.
   
6. Season lightly with salt and pepper just before serving.
   
7. Chill until ready to pack for the picnic or serve immediately.

4. BLT Pasta Salad

BLT Pasta Salad takes the flavors of your favorite bacon, lettuce, and tomato sandwich and transforms them into a creamy, satisfying picnic-ready dish. Twirly pasta is tossed with crispy bacon, juicy cherry tomatoes, crisp romaine lettuce, and red onion, then coated in a tangy ranch or mayo-based dressing.

Ingredients

• 3 cups rotini pasta
• 6 strips of bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1 cup chopped romaine lettuce
• ¼ cup diced red onion
• ½ cup mayonnaise or ranch dressing
• Salt and pepper to taste

Instructions

1. Cook the rotini pasta according to package directions, then drain and rinse with cold water to cool.
   
2. In a large bowl, combine the cooked pasta, cherry tomatoes, red onion, and romaine lettuce.
   
3. Add the crumbled bacon to the bowl.
   
4. Pour the mayonnaise or ranch dressing over the mixture.
   
5. Toss everything together until well-coated.
   
6. Season with salt and pepper to taste.
   
7. Chill for at least 30 minutes before serving or packing for your picnic.

5. Chicken Salad Croissant Sandwiches

Chicken Salad Croissant Sandwiches are a picnic staple that balances creamy richness with flaky, buttery goodness. Juicy chunks of chicken are tossed in a tangy, herbed mayo dressing and tucked into fresh croissants along with crisp lettuce.

Ingredients

• 2 cups cooked chicken breast, diced
• ½ cup mayonnaise
• 1 tablespoon Dijon mustard
• 2 tablespoons chopped green onions
• 1 tablespoon chopped fresh parsley
• Salt and black pepper to taste
• 4 fresh croissants
• 1 cup lettuce leaves

Instructions

1. In a medium bowl, combine diced chicken, mayonnaise, Dijon mustard, green onions, and parsley.
   
2. Mix well until the chicken is evenly coated with the dressing.
   
3. Season the mixture with salt and black pepper to taste.
   
4. Slice the croissants horizontally without cutting all the way through.
   
5. Line the bottom half of each croissant with lettuce leaves.
   
6. Spoon a generous amount of chicken salad over the lettuce.
   
7. Close the croissant and gently press to hold the filling in place.
   
8. Wrap each sandwich in parchment or store in an airtight container until ready to serve.

6. Cold Sesame Noodle Salad

Cold Sesame Noodle Salad is a refreshing picnic favorite that packs a nutty, umami-rich punch. Served chilled, these noodles are coated in a creamy sesame-peanut dressing and topped with crunchy vegetables and toasted sesame seeds.

Ingredients

• 8 oz spaghetti or rice noodles, cooked and cooled
• ¼ cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon grated ginger
• 1 garlic clove, minced
• 2 tablespoons warm water (to thin the sauce)
• ¼ cup sliced green onions
• 1 tablespoon toasted sesame seeds
• Optional: chopped peanuts and shredded carrots

Instructions

1. In a bowl, whisk together peanut butter, soy sauce, sesame oil, rice vinegar, honey, ginger, garlic, and warm water until smooth.
   
2. Add the cooked and cooled noodles to a large mixing bowl.
   
3. Pour the dressing over the noodles and toss until evenly coated.
   
4. Add green onions, sesame seeds, and any optional toppings like peanuts or carrots.
   
5. Chill the noodle salad in the fridge for at least 30 minutes to allow flavors to meld.
   
6. Serve cold, garnished with extra sesame seeds or green onions if desired.

7. Cucumber Tea Sandwiches

Cucumber Tea Sandwiches bring a classic, cool elegance to any summer picnic spread. With their light crunch and mild flavor, these dainty bites feature thin cucumber slices tucked between layers of soft white bread and a creamy, herbed cheese spread. 

Ingredients

• 1 English cucumber, thinly sliced
• 8 slices soft white sandwich bread, crusts removed
• ½ cup cream cheese, softened
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• Salt and black pepper to taste

Instructions

1. In a small bowl, mix the softened cream cheese with dill, lemon juice, salt, and pepper until smooth.
   
2. Spread a generous layer of the herbed cream cheese on one side of each bread slice.
   
3. Layer cucumber slices evenly over half the bread slices.
   
4. Top with the remaining bread slices to form sandwiches.
   
5. Gently press down, trim crusts if needed, and cut each sandwich into quarters or small rectangles.
   
6. Serve chilled or store in an airtight container in the fridge until ready to pack.

8. Deviled Eggs with Fresh Herbs

Deviled Eggs with Fresh Herbs offer a refreshing twist on a beloved picnic staple. These creamy, bite-sized delights get a flavour boost from finely chopped dill and parsley, balanced with a touch of tangy mustard and a dusting of smoky paprika.

Ingredients

• 6 large eggs
• 3 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• 1 teaspoon white vinegar
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh dill
• Salt and black pepper to taste
• Paprika, for garnish
• Chopped chives, for garnish (optional)

Instructions

1. Place eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 10 minutes.
   
2. Transfer eggs to an ice bath and cool completely before peeling.
   
3. Slice each egg in half lengthwise and carefully remove the yolks.
   
4. Mash the yolks in a bowl and mix with mayonnaise, mustard, vinegar, dill, parsley, salt, and pepper until smooth.
   
5. Spoon or pipe the filling back into the egg white halves.
   
6. Sprinkle with paprika and garnish with chopped chives if desired.
   
7. Chill until serving time and transport in a secure, covered container.

9. Fresh Berry Fruit Salad

Fresh Berry Fruit Salad is a vibrant and juicy crowd-pleaser that screams summer. This medley of ripe strawberries, blueberries, raspberries, and blackberries is tossed in a zesty honey-lime dressing, adding a refreshing twist that’s hard to resist.

Ingredients

• 1 cup strawberries, halved
• 1 cup blueberries
• 1 cup raspberries
• 1 cup blackberries
• 2 tablespoons honey
• 1 tablespoon fresh lime juice
• 1 teaspoon lime zest
• Fresh mint leaves, for garnish

Instructions

1. Rinse all berries gently and pat dry with paper towels.
   
2. In a large mixing bowl, combine strawberries, blueberries, raspberries, and blackberries.
   
3. In a small bowl, whisk together honey, lime juice, and lime zest until smooth.
   
4. Pour the dressing over the berries and toss gently to coat evenly without smashing the fruit.
   
5. Garnish with a few fresh mint leaves.
   
6. Chill in the refrigerator for 15–30 minutes before serving for the best flavor.
   
7. Pack in a sealed container and serve chilled at your picnic.

10. Greek Orzo Salad

Greek Orzo Salad is a picnic-perfect dish that delivers on both flavor and freshness. With tender orzo as the base, this vibrant salad is packed with juicy cherry tomatoes, crisp cucumbers, creamy feta, and hearty chickpeas. Finished with a lemony vinaigrette and fresh herbs, it’s a Mediterranean-inspired side that tastes even better chilled.

Ingredients

• 1 cup orzo pasta
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/2 cup chickpeas, drained and rinsed
• 1/3 cup red onion, finely chopped
• 1/2 cup crumbled feta cheese
• 2 tablespoons fresh parsley, chopped
• 3 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions

1. Cook the orzo according to package directions, then drain and rinse under cold water to cool.
   
2. In a large bowl, combine the cooled orzo, cherry tomatoes, cucumber, chickpeas, red onion, and feta.
   
3. In a small bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper.
   
4. Pour the vinaigrette over the salad and toss gently to combine.
   
5. Add chopped parsley and toss again to distribute the herbs.
   
6. Chill the salad in the fridge for at least 30 minutes before serving.
   
7. Transport in a sealed container and serve cold or at room temperature at your picnic.

11. Homemade Lemonade Jars

Homemade Lemonade Jars are the ultimate thirst-quencher on a hot summer day. Packed in individual mason jars, this zesty drink is as easy to transport as it is to sip under the sun. The blend of fresh lemon juice, just the right amount of sugar, and ice-cold water makes it a picnic essential.

Ingredients

• 1 cup fresh-squeezed lemon juice (about 4–6 lemons)
• 1/2 cup granulated sugar (adjust to taste)
• 4 cups cold water
• Ice cubes
• Lemon slices, for garnish
• Fresh mint leaves
• Mason jars for serving

Instructions

1. In a small saucepan, combine sugar and 1 cup of water. Heat over medium, stirring until sugar dissolves completely. Let cool to create simple syrup.
   
2. In a large pitcher, combine fresh lemon juice and simple syrup. Stir well.
   
3. Add the remaining cold water and mix to taste. Adjust sweetness or tartness as needed.
   
4. Fill mason jars with ice, then pour in the lemonade.
   
5. Garnish each jar with lemon slices and a sprig of mint.
   
6. Seal jars with lids and chill until ready to pack.
   
7. Keep in a cooler or insulated tote to serve chilled at your picnic.

12. Hummus and Veggie Cups

Hummus and Veggie Cups are the ultimate grab-and-go picnic snack that combines nutrition with convenience. These individual servings keep things mess-free and make it easy for guests to enjoy fresh vegetables without double-dipping. Packed with color and crunch, they’re a hit for adults and kids alike. Plus, they travel well and are perfect for any summer outing.

Ingredients

• 1 cup hummus (store-bought or homemade)
• 1/2 cup cherry tomatoes
• 1/2 cup sliced cucumber
• 1/2 cup sliced bell peppers (yellow, red, or orange)
• 1/2 cup sugar snap peas
• 1/2 cup carrot sticks
• Small, clear plastic cups

Instructions

1. Spoon 2–3 tablespoons of hummus into the bottom of each plastic cup.
   
2. Wash and dry all vegetables thoroughly.
   
3. Slice the cucumber, bell peppers, and carrots into thin sticks.
   
4. Add an assortment of veggie sticks to each hummus-filled cup, arranging them upright.
   
5. Include a few cherry tomatoes and snap peas for variety and color.
   
6. Chill the cups until ready to serve and pack them in a cooler to keep them fresh at your picnic.

13. Italian Pasta Salad

Italian Pasta Salad brings bold, zesty flavors to any picnic table with its vibrant mix of textures and colors. This dish combines al dente pasta with salty salami, creamy mozzarella balls, crisp bell peppers, juicy cherry tomatoes, and briny olives. All of it is coated in a tangy Italian dressing, making each bite fresh and flavorful. 

Ingredients

• 3 cups rotini pasta, cooked and cooled
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella pearls
• 3/4 cup sliced salami or pepperoni
• 1/2 cup sliced black olives
• 1/2 cup diced yellow bell pepper
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped parsley
• 3/4 cup Italian dressing (store-bought or homemade)

Instructions

1. Cook rotini pasta according to package directions, drain, and rinse under cold water. Set aside to cool completely.
   
2. In a large bowl, combine the pasta, cherry tomatoes, mozzarella pearls, salami, olives, bell pepper, and red onion.
   
3. Pour the Italian dressing over the mixture and toss well to coat all the ingredients evenly.
   
4. Add chopped parsley and gently mix again.
   
5. Chill for at least 30 minutes before serving to let flavors meld.
   
6. Store in an airtight container and pack in a cooler for a refreshing picnic salad.

14. Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are the perfect sweet bite for a sunny picnic. These soft and fluffy muffins deliver a vibrant burst of citrus, balanced by the delicate crunch of poppy seeds. They pack easily, hold up well in warm weather, and pair beautifully with tea or lemonade.

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 tablespoon poppy seeds
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup plain yogurt or sour cream
• 2 large eggs
• 1/2 cup vegetable oil
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease.
   
2. In a large mixing bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
   
3. In a separate bowl, beat the eggs, then mix in yogurt, oil, lemon zest, lemon juice, and vanilla extract until smooth.
   
4. Gradually stir the wet ingredients into the dry ingredients, mixing just until combined—do not overmix.
   
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
   
6. Bake for 16–18 minutes or until a toothpick inserted in the center comes out clean.
   
7. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before packing for your picnic.

15. Mini Cheesecake Bites

Mini Cheesecake Bites are the ultimate picnic-friendly dessert. These no-bake treats come with a buttery graham cracker crust and a smooth, creamy filling, all topped with fresh berries for a pop of color and flavor. They’re individually portioned, making them easy to serve and eat without.

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons melted butter
• 2 tablespoons granulated sugar
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup heavy whipping cream
• Fresh strawberries, blackberries, or other berries for topping
• Mint leaves for garnish (optional)

Instructions

1. In a bowl, combine graham cracker crumbs, melted butter, and sugar. Stir until the texture is like wet sand.
   
2. Line a muffin pan with cupcake liners and spoon about 1 tablespoon of the crust mixture into each liner. Press firmly to form a base.
   
3. In a separate bowl, beat the cream cheese until smooth. Add sour cream, powdered sugar, and vanilla extract, and mix until fully combined.
   
4. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture gently.
   
5. Spoon the filling over the prepared crusts and smooth the tops.
   
6. Chill the cheesecakes in the refrigerator for at least 4 hours or until set.
   
7. Just before serving, top each with a fresh berry and a small mint leaf for a refreshing finish.

16. Mini Quiche Bites

Mini Quiche Bites are a savory finger food ideal for warm-weather picnics. These little bites are loaded with smoky bacon, creamy cheese, and tender spinach—all packed into a crustless base that keeps things light and gluten-free. They’re easy to prep ahead, serve cold or warm, and enjoy on the go without utensils.

Ingredients

• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1/4 cup crumbled cooked bacon
• 1/4 cup chopped spinach (fresh or thawed frozen)
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• Non-stick cooking spray

Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a mini muffin tin with non-stick spray.
   
2. In a medium bowl, whisk together eggs, milk, garlic powder, salt, and pepper until fully combined.
   
3. Stir in cheddar cheese, bacon, and chopped spinach.
   
4. Spoon the mixture evenly into the mini muffin tin, filling each cup about 3/4 full.
   
5. Bake for 15–18 minutes or until the centers are set and the tops are lightly golden.
   
6. Allow to cool slightly before removing from the pan. Serve warm or chilled for your picnic.

17. Peach Caprese Salad

Peach Caprese Salad adds a sweet, seasonal spin to the Italian classic. Juicy peach slices mingle with creamy mozzarella and ripe tomatoes, all topped with a drizzle of basil pesto and a touch of black pepper. It’s light, flavorful, and effortlessly elegant—just right for a summer picnic platter that feels gourmet without the fuss.

Ingredients

• 2 ripe peaches, sliced
• 2 medium tomatoes, sliced
• 8 oz fresh mozzarella, sliced
• 2 tablespoons basil pesto
• Fresh basil leaves for garnish
• Freshly ground black pepper to taste

Instructions

1. Arrange peach slices, tomato slices, and mozzarella rounds in a circular pattern on a serving plate.
   
2. Drizzle basil pesto evenly over the salad.
   
3. Sprinkle black pepper over the top for a bit of spice.
   
4. Garnish with fresh basil leaves.
   
5. Chill until ready to serve or enjoy immediately for peak freshness.

18. Pimento Cheese Dip with Crackers

Pimento Cheese Dip with Crackers is a Southern classic that delivers bold flavor with minimal effort. This rich, creamy blend of shredded cheese, mayo, and sweet pimentos is a guaranteed hit on any picnic spread. Pair it with herbed crackers, celery sticks, or toasted baguette slices for a satisfying and shareable summer snack.

Ingredients

• 1 ½ cups sharp cheddar cheese, shredded
• ½ cup cream cheese, softened
• ¼ cup mayonnaise
• 1 (4 oz) jar diced pimentos, drained
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper (optional)
• 2 tablespoons green onions, chopped
• Crackers or veggie sticks for serving

Instructions

1. In a medium mixing bowl, combine cheddar cheese, cream cheese, and mayonnaise until smooth.
   
2. Fold in the diced pimentos, garlic powder, and cayenne pepper if using.
   
3. Stir in chopped green onions for added freshness and bite.
   
4. Chill for at least 30 minutes to let the flavors meld.
   
5. Serve in a bowl surrounded by crackers or vegetable dippers.

19. Prosciutto-Wrapped Melon

Prosciutto-Wrapped Melon is the ultimate balance of sweet and savory, perfect for a no-fuss picnic appetizer. Juicy cantaloupe pairs beautifully with the saltiness of thinly sliced prosciutto, creating a refreshing and classy finger food that looks as good as it tastes. Drizzle with a touch of balsamic glaze for a gourmet finish.

Ingredients

• 1 ripe cantaloupe, peeled, seeded, and sliced into spears
• 8–10 slices prosciutto
• Balsamic glaze, for drizzling
• Optional: fresh arugula or basil leaves for serving

Instructions

1. Cut the cantaloupe into long, even spears.
   
2. Slice the prosciutto in half lengthwise if the pieces are wide.
   
3. Wrap each cantaloupe spear with a slice of prosciutto.
   
4. Arrange on a platter or over a bed of arugula or basil leaves.
   
5. Just before serving, drizzle lightly with balsamic glaze.

20. Tuna Salad Lettuce Wraps

Tuna Salad Lettuce Wraps are a low-carb, high-flavor picnic favorite. The creamy tuna salad is brightened with fresh herbs, crisp veggies, and a hint of lemon, all wrapped in crunchy lettuce cups. They’re refreshing, easy to assemble, and stay cool even on warm summer days, making them ideal for any outdoor setting.

Ingredients

• 1 can of tuna in water, drained
• 2 tablespoons mayonnaise
• 1 tablespoon Greek yogurt (optional for extra creaminess)
• 1 tablespoon lemon juice
• 1/4 cup diced cucumber
• 2 tablespoons chopped red onion
• 2 tablespoons chopped parsley
• Salt and pepper, to taste
• Butter or romaine lettuce leaves

Instructions

1. In a medium bowl, combine the tuna, mayonnaise, Greek yogurt (if using), and lemon juice.
   
2. Mix in the cucumber, red onion, and parsley.
   
3. Season with salt and pepper to taste.
   
4. Spoon the tuna mixture into individual lettuce leaves.
   
5. Serve immediately or chill in an airtight container until ready to eat.

21. Turkey and Cheese Roll-Ups

Turkey and Cheese Roll-Ups are the ultimate picnic finger food—compact, mess-free, and endlessly customizable. These tortilla pinwheels are layered with deli turkey, cheddar cheese, and a swirl of spinach pesto, then rolled tightly and sliced into spirals.

Ingredients

• 2 large flour tortillas
• 6 slices of deli turkey
• 4 slices of cheddar cheese
• 2 tablespoons spinach pesto or hummus
• Optional: baby spinach or shredded carrots

Instructions

1. Lay a tortilla flat on a clean surface.
   
2. Spread 1 tablespoon of pesto evenly across the tortilla.
   
3. Place 3 slices of turkey on top, followed by 2 slices of cheese.
   
4. Add a thin layer of baby spinach or shredded carrots if desired.
   
5. Roll the tortilla tightly into a log shape.
   
6. Slice crosswise into 1-inch pieces to create pinwheels.
   
7. Repeat this with the second tortilla and pack it into an airtight container.

22. Watermelon Feta Salad

Watermelon Feta Salad is a hydrating, sweet-and-savory dish that is a summer favourite. Juicy cubes of watermelon combine with tangy feta cheese and refreshing mint, creating a vibrant picnic side that’s light yet satisfying. A touch of red onion and black pepper rounds out the flavor for a salad that’s as beautiful as it is delicious.

Ingredients

• 4 cups cubed seedless watermelon
• 1/2 cup crumbled or cubed feta cheese
• 1/4 red onion, thinly sliced
• 2 tablespoons fresh mint leaves
• 1 tablespoon olive oil
• Salt and black pepper to taste

Instructions

1. Place the watermelon cubes in a large serving bowl.
   
2. Add sliced red onion and mint leaves over the top.
   
3. Gently sprinkle feta cheese across the salad.
   
4. Drizzle with olive oil.
   
5. Season lightly with salt and freshly cracked black pepper.
   
6. Toss gently to combine and chill until ready to serve

Conclusion

With these 22 summer picnic food ideas, you’re all set to pack a basket full of color, flavor, and freshness. Each recipe brings something special to the table—whether it’s bold flavors, refreshing textures, or easy portability—making them perfect companions for your outdoor adventures. So grab your blanket, round up your favorite people, and let the feast begin.