Happy International Picnic Day!

This recipe roundup features favorites to celebrate International Picnic Day! A scrumptious salad, a fresh salad, and a classic summer standby.

International Picnic Day

This time of year, I try to eat most meals outdoors. Whether it’s brunch on a patio, a quick bite in between chores in the backyard, grilling out on the deck, or ditching the typical weekday routine and walking outside to grab lunch with co-workers, I’ll make every effort to be outside.

In Minnesota, the weather is a HUGE topic of discussion. Will it rain? Be sunny? Will we get 3 feet of snow overnight? (Yes, that actually happens).

But in the summer, more times than not, the weather is pretty lovely. This means more opportunities to dine al fresco!

And dine al fresco, we do. Often. Having a lake within walking distance is pretty amazing, also. Prep some delicious food, grab your fave beverages, pack it all in a cute little picnic basket. Check, check, and check.

What Makes a Picnic Menu?

Fresh and seasonal ingredients are key to a summer picnic. Use what you have! I picked up these gorgeous tomatoes from the Farmer’s Market and made a super simple Caprese Salad. In addition to fresh basil (a staple in my summer garden), I also dress the salad with basil olive oil. Most olive oil co-ops carry this, but you can also find in gourmet food stores (or online!).

I thought nothing sounded more “summery” than a salad of mixed greens, juicy blackberries, dill, and pistachios. A light mustardy vinaigrette serves as the perfect dressing.

But the star of our little picnic? This very big sandwich. HUMMINA.

The Sandwich

Smoky prosciutto, salty salami, and peppery arugula come together gorgeously on a toasted baguette. But what REALLY makes this sandwich is the spread.

Cherry Pepper Goat Cheese Spread. Be still my heart.

Every had a pickled cherry pepper before? Maybe you’ve had one on its own? Or perhaps in a Bloody Mary. Which is my favorite way to enjoy them.

UNTIL NOW.

I simply combined pickled cherry peppers (all those seeds removed, please!) and goat cheese, and gave it a whirl in my food processor. It’s salty, sour, creamy, and dreamy.

My mouth is seriously WATERING just thinking about it. And I can confirm that this spread also makes a mean condiment for chicken burgers. Or on crackers. Or eaten with a spoon.

In true traditional picnic fashion, the hubs and I simply passed this sandwich back and forth in between bites, rather than cutting it in two. Take note that this approach may have caused slight bickering, considering we had to “share” it.