One of my favorite summer traditions is going on picnics. Setting up a blanket in the shade, filling it with good food, and nibbling a little at a time makes me feel so relaxed and happy.
When it comes to picnic food, I keep it very simple: One grain-based salad + a few cheeses + a cured meat + cookies or fruit. Easy to pack and quick to clean up!
For the salad, I love combining summer produce with fresh herbs and hearty grains, topped with a zesty or tangy dressing. Salads like these taste perfect at room temperature and won’t get soggy during travel.
Most recently, we enjoyed this Ancient Grains Salad with blueberries, fresh corn, cucumbers and a creamy yogurt dressing.
I used Bob’s Red Mill Grande Whole Grains, but you could also make this with wild rice, farro, wheat berries, or any large-sized grain.
Let picnic season begin!
- For the Salad:
- 3 cups cooked grains (I recommend cooking in broth instead of water for more flavor, and using about ¼ cup less liquid than instructions call for, so grains retain texture in the salad)
- 1 English cucumber, seeds removed and sliced into thin half moons
- 1 cup fresh blueberries
- Kernels from 3 ears of cooked corn on the cob
- ½ cup chopped red onion
- Handful of fresh basil leaves, chopped
- ½ tsp salt
- ½ cup crumbled goat cheese (optional)
- For the Dressing:
- ½ cup Stonyfield organic whole milk yogurt
- Juice of 1 large lemon
- 3 Tbsp honey
- 3 Tbsp extra virgin olive oil
- 2 Tbsp finely chopped fresh basil leaves
- ½ tsp salt
- Pinch of freshly ground black pepper
- In the bottom of a large bowl, whisk together all the dressing ingredients.
- Add the grains, cucumber, onion, basil and corn kernels and gently toss together.
- Gently fold the blueberries and goat cheese (if using) into the salad and taste for seasonings. Add more salt & pepper, or more lemon juice if needed.
This post is in partnership with Stonyfield. I received product and coupons to develop this recipe, but as always, all opinions are my own.