Our CPS Team's Favorite Picnic Recipes

Summer is the quintessential time to gather with friends and family for fun outdoors. Whether it is a lake day with friends on the boat and dock, or a family gathering in the park for a picnic, food is central to all summer gatherings. As a team of true southerners, we love our traditions and our good food. Here are our go to, tried and true recipes that we bring to summer gatherings. We hope you will find something you will enjoy! 

Diane Patty: Watermelon Feta and Arugula  Salad 

This salad pairs beautifully with grilled meats or as a light side for summer gatherings!

12 cups seedless watermelon, cubed (about 1 medium-large watermelon)
2 ½ cups arugula, loosely packed
2 ¼ cups feta cheese, crumbled or cubed (about 12 oz)
1 cup fresh mint leaves, torn or chopped, loosely packed
¾ cup red onion, thinly sliced (about 1 medium)
2 ½ cups cucumber, sliced or diced (about 2 medium cucumbers, optional)
6 tablespoons olive oil
6 tablespoons fresh lime juice (about 3 limes)
1 ½ tablespoons honey (optional, adjust to taste)
1 teaspoon salt
½ teaspoon black pepper (or to taste)

In a small bowl, whisk together olive oil, lime juice, honey (if using), salt, and pepper. In a large serving bowl or platter, gently toss together the watermelon, cucumber (if using), red onion, and mint. Sprinkle the feta over the top—gently fold in if you prefer it mixed. Drizzle the dressing over the salad just before serving. Toss gently to combine, or serve dressing on the side if preferred.

Tip: Chill the watermelon cubes in advance for an extra refreshing bite.

Lisa Brown: Antipasto Pasta Salad

This is the pasta salad that everyone asks me to  bring to parties. It is easy to make and serves a crowd! I hope you enjoy. 

INGREDIENTS 
1 pound seashell pasta
1⁄2 pound Asiago cheese, diced
1⁄4 pound Genoa salami, chopped
1⁄4 pound pepperoni sausage, chopped
3 medium tomatoes, chopped
1 medium red bell pepper, diced
1 medium green bell pepper, chopped
1 (6 ounce) can black olives, drained and chopped
1 (.7 ounce) package dry Italian-style salad dressing mix

Bring a large pot of salted water to a boil. Add shell pasta and cook, stirring occasionally, until tender yet firm to the bite, about 9 minutes. Drain, run under cold water to cool pasta, and drain again.

Transfer drained pasta to a large bowl. Add Asiago, salami, pepperoni, tomatoes, bell peppers, and olives. Sprinkle dry dressing mix over top and stir until ingredients are thoroughly mixed. Cover and refrigerate for at least 1 hour.

Make the dressing: Whisk oil, vinegar, oregano, parsley, Parmesan, salt, and pepper together in a small bowl. Cover and set aside until ready to serve. When ready to serve, pour dressing over chilled salad and mix until well combined.

Tanya Swann: My Favorite Summer German Potato Salad (with Mustard!)

My family loves this potato salad as an accompaniment to ribs or barbecue. As a vegetarian, I love all the sides that go with those dishes. This is my very favorite potato salad. 

POTATOES
2 pounds baby red potatoes
1 pinch sea salt and black pepper
1 Tbsp apple cider vinegar
1 cup diced green onion
1/4 cup fresh chopped parsley (optional)

DRESSING:
2 ½ Tbsp spicy brown mustard (or Dijon mustard)
3 cloves garlic, minced
1/4 tsp each salt and black pepper (plus more to taste)
3 Tbsp red wine vinegar
1 Tbsp apple cider vinegar

2 Tbsp good olive oil 
1/4 cup fresh chopped dill (this is the key to this dish!) 

Rinse and scrub potatoes, then quarter.  Add to a large saucepan and cover with water. Add a healthy dash of salt (for flavor) and bring to a boil. Once boiling, reduce heat slightly and continue cooking for 10-15 minutes or until the potatoes are easily pierced with a knife and also easily slide off the knife. Be sure not to undercook the potatoes. I like them to be a little firmer than for mashed potatoes. 
Once the potatoes have finished cooking, drain and rinse with cool water. Add to a large serving bowl. Season with a dash of salt and black pepper and apple cider vinegar. Set aside.
While potatoes are cooking, prepare dressing. Add mustard, garlic, salt, pepper, red wine vinegar, and apple cider vinegar to a mixing bowl and whisk to combine. Then, while continuing to whisk, slowly stream in the olive oil to emulsify the oil and vinegar. Add the dill and whisk once more. 

Taste and adjust flavor as needed. Add the dressing to the potatoes, mashing slightly as you mix.  Add green onion and parsley (optional), and toss to combine.  Adjust salt and pepper as needed. Serve warm, chilled, or room temperature. 

Lizzie Glascock: Simple Caprese Salad

 I love hanging with friends in the summer and serving this fresh, classic salad. If you can't find homegrown tomatoes, buy the freshest possible! 

1½ pounds homegrown tomatoes, sliced (about 4 medium tomatoes)
12 oz fresh mozzarella, sliced (about 2 standard balls or 1 large log)
½ cup fresh basil leaves, loosely packed (about 12–18 leaves)
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar (or a dash of balsamic glaze)
½ teaspoon salt (or to taste)
¼ teaspoon freshly ground black pepper (or to taste)

Slice tomatoes and mozzarella into ¼-inch thick rounds. Layer them on a large platter, alternating tomato and mozzarella slices. Tuck basil leaves between the slices or scatter over the top. Drizzle with olive oil and balsamic vinegar (or glaze). Sprinkle with salt and pepper just before serving.

Kathy Robinson : Summer Cheese and Charcuterie Picnic Board

This elevated version of the classic charcuterie board makes picnics and gatherings feel extra special! 

4 cheeses, sliced or crumbled
¼ lb thinly sliced Prosciutto di Parma
½ lb cherries
½ lb figs
1 box crackers
1 small jar pitted Castelvetrano olives, drained
blueberry honey jam (recipe below)
rosemary toasted nuts (recipe below)
roasted tomato crostini (recipe below)

ROASTED TOMATO CROSTINI 

2 lbs cherry tomatoes
4 sprigs fresh oregano
8 garlic cloves, smashed
1 cup olive oil
1 tsp kosher salt
freshly cracked black pepper
1 baguette, halved lengthwise + cut into 3–4” pieces
1 handful fresh basil leaves, torn

BLUEBERRY HONEY JAM 

2 pints (1lb, 4oz) blueberries
¼ cup honey
2 tbsp lemon juice
½ tsp lemon zest

ROSEMARY TOASTED NUTS 

¾ lb mixed nuts (walnuts, cashews, pecans, etc.)
2 tbsp olive oil
¼ tsp lemon zest
2 sprigs fresh rosemary
1 ½ tsp kosher salt
freshly cracked black pepper

Arrange the cheeses and Prosciutto di Parma around the board. Fill in the spaces with the cherries, figs, crackers, olives, blueberry honey jam, and rosemary toasted nuts. Add the roasted tomato crostini to the board and top each piece with a slice of Prosciutto di Parma.

Roasted Tomato Crostini: Preheat the oven to 375°F. Add the cherry tomatoes, oregano, and garlic to a large 12” cast-iron skillet. Cover with the olive oil, and season with the salt & lots of freshly cracked black pepper.
Toss to combine. Roast for 1 hour until the tomatoes are soft and caramelized.
Place the pieces of bread onto a sheet pan. Drizzle with olive oil to coat and season with a pinch of salt. Toast in the oven for about 8 minutes, or until golden and crisp. Top each piece of toasted bread with a very generous spoonful of roasted tomatoes and the fresh basil.

Blueberry Honey Jam: Add the blueberries, honey, lemon juice, and lemon zest to a small saucepan. Bring the mixture to a simmer over medium high heat. Once simmering, lower the heat to medium and cook for 10 minutes, stirring often. Lower the heat to medium-low and cook for 10 more minutes. Finally, lower the heat all the way low and cook for 10 more minutes.
Turn off the heat and let cool.

Rosemary Toasted Nuts: Preheat the oven to 375°F. Add the nuts, olive oil, lemon zest, rosemary, salt, and lots of freshly cracked black pepper to a mixing bowl. Toss well. Spread the mixture out onto a sheet pan. Toast for about 8 minutes, or until golden and fragrant. Remove the crispy rosemary leaves off of each sprig and sprinkle over the nuts.

Abbey Anchanattu: Corn Salad

This recipe was handed down to me from my mom. I feel a little bit of my childhood each summer when I make this dish and share with friends. 

½ cup mayonnaise
3 small green onions, thinly sliced
2 tablespoons white wine vinegar
2 tablespoons minced pickled jalapeño peppers
2 tablespoons minced fresh parsley
1 tablespoon light olive oil
Salt and ground black pepper, to taste
2 (11 oz) cans shoepeg corn, rinsed and drained
1 cup halved grape tomatoes

Whisk mayonnaise, green onions, vinegar, jalapeno peppers, parsley, and olive oil together in a bowl until smooth; season with salt and pepper.

Gently stir corn and tomatoes into the dressing to coat. Transfer salad to a serving dish, cover with plastic wrap, and refrigerate at least 2 hours.

Carmen Patty: French Onion Dip

Summer is my favorite season to gather with friends and family. Here is my favorite dish to share at picnics and parties.

Walk to the dairy aisle

Look for the red container of Helluva Good French onion dip 

Serve with your favorite potato chips (mine are Ruffled Lays!)

The food of summer is delicious. We wish you a fabulous summer full of fun gatherings and fun memories!