Easy Picnic Food

The best picnics are those that require little advanced planning or lengthy meal preparation. Who wants to shop or cook for hours when there is so much fun to be had on a picnic outing? With a few easy recipes, you can quickly put together a picnic meal that is delicious and satisfying.

A popular sandwich in France called a “pan bagnat” is unexpectedly simple, delicious, and perfect for an impromptu picnic. It is basically a gourmet twist on a tuna sandwich, but in one bite you’ll think that you are basking on the beach in the south of France.

A flavorful accompaniment to the pan bagnat is a corn and tomato salad. While you can make this salad up to four hours ahead of the picnic, it can be prepared in less than a half an hour. It’s a particularly ideal salad for a picnic as it is designed to be served warm or at room temperature.

Conclude a delightful picnic meal with a selection of mixed nuts, fruits, and cheeses. Don’t forget a chilled bottle of wine to wash it all down. Planning a picnic doesn’t have to be a long and convoluted task. In less than a half an hour, you can have a three-course feast that will impress even the most discriminating eaters.

Pan Bagnat
Makes 4 sandwiches

¼ red onion sliced
½ cup olive oil
1 tablespoon red wine vinegar
1 can (6 ounces) tuna packed in olive oil
1 teaspoon lemon juice
Salt and pepper to taste
4 large lettuce leaves (either green or red leaf)
1 large tomato sliced
2 eggs hard-boiled and sliced
1 small can anchovy fillets, drained
½ cup pitted Nicoise or Kalamata olives
Sliced radishes and scallions (optional)
4 French rolls

In medium bowl, combine onion, olive oil, red wine vinegar, tuna, lemon juice. Add salt and pepper to taste. Slice French rolls in half and scoop out center part of bread. Fill with tuna mixture. Add lettuce, tomato, egg, anchovy fillets. Sprinkle with olives, radishes, and scallions.

Corn and Tomato Salad
Serve 4 to 6

½ cup white onion
4 cups corn kernels (either fresh or canned)
1 tablespoon olive oil
2 cups cherry tomatoes, rinsed and halved
½ cup slivered fresh basil
3 tablespoons red wine vinegar
2 ounces fresh goat cheese, crumbled
Salt and pepper to taste

In a frying pan on medium-high heat, sauté onion in olive oil until limp (about 5 minutes). Add corn and stir until tender to bite (another 5 minutes). Pour mixture into a large bowl and stir in tomatoes, basil, and vinegar. Add salt and pepper to taste. Sprinkle cheese over salad and serve warm or at room temperature.

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