If you’ve got endless beach picnics planned for this summer, you’ll need a cooler of amazing food with every trip. Below are easy-to-prepare, packable foods that will keep you full while you’re lounging on the beach and splashing in the waves.
I would be the biggest beach lover if it weren’t for three things: sun, water and heat. I can not stand them.
It’s not that I don’t like sunshine. I do. But I like it over there…Get away from me. I prefer to be in the shade, under an awning, a tree or a parasol. In the ocean there are creatures that consider me lunch. And heat? Well, does anyone like to drown in their own sweat?
The one and I couldn’t be more different. He loves the beach with its sea and especially the sun.
When we first met, he was a human sundial. On weekends in Barryville, NY, he slathered on baby oil and lounged in a lounge chair on the patio and moved east to west with the sun. Me? I was in the kitchen painting cabinets, sewing checkered table napkins and baking cakes in my first taste of domestic bliss.
Years ago I learned to bring supplies when we headed to the coast because we would stay there for millennia. While he lay in the sun moaning a little too loudly in pleasure, I was wrapped in dark sheer fabrics, wearing sunglasses and a floppy hat as if mourning my life.
At the end of the day there was a giant pink Coney Island hot dog, I a big white Moby Dick inland.
One thing we always agreed on was provisions: a giant cooler filled with drinks, sandwiches, salads, and desserts.
The only son of a carpenter father and a holy mother, I have the same abilities as the other man before me; I too could feed the entire Hamptons – from South Hampton to Amagansett – with this one cooler.
Below are some of our best beach picnic ideas: cooling fruit treats, vegan salads, high carb snacks, Ina’s famous shrimp salad, wraps, desserts and more.
Oh, and that old story about having to wait 30 minutes after eating to go swimming? According to the Mayo Clinic, that’s a load of crap.
Watermelon Lemonade
This watermelon lime requires only five ingredients and 10 minutes of effort for a refreshing summertime snack.
Recipe
Vegan Chickpea Orzo Salad
This hearty Orzo Chickpea Salad is the perfect warm-weather treat! Best served cold with fresh herbs. When making this salad, prepare the chickpeas and orzo pasta ahead of time. You have time to cool down before putting everything together.
Recipe
This orzo salad is great! It is incredibly bright, colorful and tasty. The addition of fresh dill gives the dish a whole new twist. The salad is perfect on its own or with a simple grilled protein like shrimp or chicken.
Chrissy
Spicy chex mix
This homemade Spicy Chex Mix bears some resemblance to the real thing, but is MUCH more interesting. The combination of toasted nuts, toasted granola and the ideal amount of cayenne pepper and chilli spice means you’ll never go back to the classic.
Recipe
Shrimp salad from Ina Garten
This delicious Shrimp Salad from the Barefoot Contessa herself – Ina Garten – is made with shrimp, mayonnaise, mustard, vinegar and more. Excellent for picnics, brunches and showers.
Recipe
I made this recipe yesterday for a birthday party. It was outrageous!! Everyone who ate it loved it. Pour the dill over the dressing. Thank you, Ina!
Marion
Charred Corn Salad
Made with fresh sweetcorn, cilantro, tomatoes, hearts of palm, onion and a tangy Greek yogurt dressing, this Charred Corn Salad is easy, healthy and sure to become a staple of your summer weeknight routine.
Recipe
That was delicious. It actually tasted great straight out of the fridge the next day – so many salads are soggy the next day. I can’t wait to do it again.
beth t
Cacio e Pepe potato chips
These Cacio e Pepe Potato Chips are absolutely awesome. And it takes no time to make. Unsalted kettle chips are topped with cheese and heated in the oven until even crispier. Just before serving, a generous sprinkling of freshly ground black pepper, more cheese, and parsley is added. sorry lays
Recipe
Tandoori Chicken Wraps
These tandoori chicken wraps combine grilled chicken marinated in yogurt, ginger, garlic and Middle Eastern spices with a cooling yogurt mint dressing. Everything is wrapped in tortillas, pita or naan.
Recipe
The sauce is divine. All my guests asked for the sauce recipe. I marinated the chicken for just over half an hour and will definitely marinate longer in the future to release all the wonderful flavors.
Carol
Raspberry Oatmeal Bar
Imagine your favorite raspberry jam sandwiched between layers of cinnamon-scented oatcakes sprinkled with almonds. A little crunchy and a little chewy, sweet and tangy.
Recipe
Chocolate Peanut Butter Cookies
It’s simple: chocolate cookie dough surrounds a peanut butter core and the whole thing is dipped in sugar before baking. In the oven, the cookie spreads and, as if by magic, a peanut butter core is created between two wonderful layers of chocolate.
Recipe
I made this recipe a few days ago and had to give away most of the cookies to avoid eating every single one. They are amazing.
laura
Frequently asked questions about the beach picnic
Before starting your day at the beach, pack a cooler with ice packs or a block of ice before adding your food. Keep your food in the cool box until it’s ready to serve and wrap up leftovers as soon as you enjoy them. This keeps your food cool, safe to eat and bug free.
Food that is normally refrigerated should not be kept in the refrigerator for more than 2 hours. If the outside temperature is above 90°F, reduce the time to 1 hour.
If you have a portable take-out table, set it up and place your cooler on it. If not, look for a spot with a grassy, sand-free area or a picnic table. Also, keep the cooler lid closed when not unpacking or packing groceries.
What is your favorite food to take to the beach? Let me know below in a comment.
Make the prosciutto and mozzarella sandwiches
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Cut each baguette in half lengthwise, then slice each portion of baguette crosswise into thirds.
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Place a slice or three of mozzarella and prosciutto on the bottom of each baguette. Drizzle with oil and top with the appropriate top portion of baguette.
Make the cantaloupe soup
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Blend the melon and salt in a blender until smooth. Pour the soup into bowls and sprinkle with pepper and fresh mint.
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Serve the soup with the sandwiches.
Portion: 1 portionCalories: 497 kcalCarbohydrates: 19 GProtein: 23 GFat: 37 GSaturated Fatty Acids: 16 GPolyunsaturated fat: 4 GMonounsaturated fatty acids: 15 Gtrans fats: 0.05 GCholesterol: 85 mgSodium: 994 mgPotassium: 427 mgFiber: 2 GSugar: 15 GVitamin A: 6754 IUVitamin C: 20 mgCalcium: 405 mgIron: 1 mg
Nutritional information is calculated automatically and should therefore only be used as an approximation.
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