Picnics are supposed to be easy. We all have grand images of picking up a baguette, some stinky cheese, olives, and thinly sliced prosciutto then gallivanting off to the park. But in reality, picnics are kind of a pain. The actual preparation takes the fun and spontaneity out of the equation. (Should we go home for a knife or just cut this Manchego with my keys?) And instead of a picturesque seasonal spread you’re left with fading light—because the prep took so long!—and melting desserts.
But it doesn’t have to be this way! There is one simple fix to make a homemade picnic on a sunny day fun, fast, and user-friendly: mason jars.
Mason jar salads have gotten a reputation lately for making packing a lunch efficient and stylish. But they’re also a ridiculously quick and portable way to picnic bliss: A bunch of hearty and healthy seasonal ingredients stuffed into a jar with a delicious dressing.
The mason jar is your blank canvas. It’s all about grabbing whatever protein, cheese and greens you have in your pantry, piling it into a jar (in the correct order!), picking up some iced tea and getting to the park before noon.
But if you layer your salad incorrectly you’re going to end up with a sad, soggy mess. So follow this guide.
1. Dressing first
Whether you’re making a miso-turmeric dressing or a shallot vinaigrette, you want it in the bottom of the jar to avoid soaking your greens. If you’re using the quart jar—and by all means, you should pack enough for an army!—you’ll want about 1/4 cup of dressing.
2. Hearty and Sturdy Ingredients
Now you can add your proteins and veggies that won’t soak up the dressing and end up super wilted. Think: quinoa, cucumbers, carrots, black beans, and, when they’re in season, little cherry tomatoes. (If you’re using red onions or red cabbage, slice them thinly and add them in with the dressing to take some of the bite out.) If you’re feeling savory, we like sardines—preferably the Portuguese variety in spicy tomato sauce—or canned tuna in olive oil. Chickpeas are always a crowd pleaser. And you can’t go wrong with whatever grilled protein is leftover from the night before (BBQ chicken, garlicky-shrimp, charred ribeye) sliced thin and stacked high.
3. Start Loading Up
OK, now you can toss in some of the more delicate ingredients: Corn, radishes, peas, chopped up hard-boiled eggs, olives, avocado. Go wild! That’s the fun of these mason jar salads—you can throw in whatever you have in the kitchen.
4. Greens and Cheese
Saving the greens and cheese for last means they’ll stay crisp above the fray. Little mozzarella balls and feta are great for these salads, as they soak up the dressing well when you shake up the salads before serving. As for greens, whether it’s mesclun, red oak, or spinach, it doesn’t matter. It’s all about whatever’s fresh and on hand.
You can pack a dessert jar with berries using the same construction. Adding a thick base like chia pudding or whipped cream makes it more substantial. Greek yogurt, with its tangy flavor, is a great choice and goes well with everything from rolled-oats covered in cinnamon to blueberries and honey. But if you’re using a sticky “dressing” like honey, make sure to drizzle on top so it doesn’t get stuck in the bottom.
And don’t be afraid to go decadent and pile it with store-bought cookies. With a meal like this, your friends will want to know why you don’t have picnics more often.
Learn more summer home entertaining tips from Gold Peak® Tea____