We all know that friend who spends all day marinating an outrageously expensive steak and serving it with a sad salad from a plastic bag. Culinary depression! Picnic season is here, and while the meat is the star of the day, the side dishes are what separate a mediocre party from a truly cosmopolitan event.
To shine as the ultimate hostess this year and save yourself a nervous breakdown right before the big day, the key is to prepare smartly. Here are five next-level, yet ridiculously simple, tips to help you stay on track. attachment, which you mix the day before. The flavors will blend wonderfully, and you will welcome your guests stress-free and with a glass of chilled champagne in hand.
Raw zucchini strips with feta and butter beans
Cooking and smothering zucchini until you're unconscious is a thing of the past. Raw zucchini is your new picnic obsession—it's crunchy, fresh, and visually stunning, and it only takes five minutes to prepare. Butter beans add that creamy texture that goes so well with chicken skewers.
Ingridients:
– 2 medium zucchini (green and yellow for a chic look)
– 1 can of white butter beans (or cannellini), washed and drained
– 150 g of real Greek feta cheese
– A handful of fresh mint
– Juice and zest of half a lemon
– 3 tablespoons of extra virgin olive oil
– Salt and freshly ground black pepper
Preparation process:
1. Wash the zucchini thoroughly. Using a regular potato peeler, cut them lengthwise into thin, elegant strips (discard the center part with the seeds).
2. Shake the strips into a large bowl and add the drained beans.
3. In a small bowl, mix the olive oil, lemon juice, grated lemon zest, salt and pepper.
4. Pour the dressing over the zucchini and beans, tossing gently.
5. Coarsely crumble the feta cheese on top and sprinkle with torn mint leaves. Store in the refrigerator.
American coleslaw that doesn't swim in mayonnaise
An American classic that we absolutely need with good BBQ meat, but without the feeling that we just ate a whole pot of heavy mayonnaise. This version is refreshing, light and pleasantly crunchy, as we replace mayonnaise with Greek yogurt. You can't go wrong with it.
Ingridients:
– Half a small head of red cabbage
– Half a small head of white cabbage
– 2 large carrots
– 150 g thick Greek yogurt
– 1 tablespoon whole grain mustard
– 2 tablespoons apple cider vinegar
– 1 tablespoon of honey
– Salt and pepper
Preparation process:
1. Cut both types of cabbage into extremely thin noodles (if you're in a hurry, you can use a food processor or buy a pre-shredded mixture).
2. Peel and coarsely grate the carrots and add them to the cabbage.
3. In a separate bowl, whisk together the Greek yogurt, mustard, apple cider vinegar, and honey. Season with salt and pepper.
4. Pour the dressing over the grated vegetables and with clean hands (yes, your hands are best) mix everything together well.
5. Cover and refrigerate – the salad will be perfect the next day, as the cabbage will have softened just right.
Chic pasta salad with red pesto and mozzarella
Forget those overcooked drills with diced cheese from the local cafeteria. A real pasta salad is elegant and full of Mediterranean flavors. The best part? We'll use a pre-made, high-quality pesto to save time, but the taste will still be divine.
Ingridients:
– 350 g pasta (preferably fusilli or penne)
– 1 jar (approx. 190 g) of high-quality red pesto (pesto rosso)
– 200 g cherry tomatoes
– 150 g mini mozzarella balls (bocconcini)
– 1 large handful of fresh arugula
– Olive oil
Preparation process:
1. Cook the pasta in heavily salted water until al dente (one minute less than the package says). Drain and rinse briefly under cold water to stop the cooking. Drizzle with a little olive oil to prevent sticking.
2. Cut the cherry tomatoes in half. Drain the mozzarella balls.
3. Transfer the cooled pasta to a large bowl and add the red pesto. Mix well so that each pasta is colored red.
4. Stir in the tomatoes and mozzarella.
5. Place the salad in the refrigerator. Just before serving, gently stir in the fresh arugula (if you add it earlier, it will wilt).
Crunchy bulgur salad with colorful peppers
Bread is out of date, but we want refined and satisfying carbohydrates! Bulgur is fantastic because it doesn't even need to be cooked on the stove - you just pour boiling water over it. For that much-needed freshness and loud crunch, use fresh colorful peppers instead of complicated additions. Red and yellow peppers will create a real rainbow on the plate, which won't wilt even in the hot August sun and goes phenomenally with any piece of grilled meat.
Ingridients:
– 200 g bulgur
– 1 large red pepper
– 1 large yellow (or green) pepper
– 1 fresh salad cucumber
– A large bunch of fresh parsley
– 4 tablespoons of olive oil
– Juice of one large lemon
– Salt and freshly ground pepper
Preparation process:
1. Place the bulgur in a large bowl and pour hot water over it (the water should be about an inch above the bulgur). Cover the bowl and let it sit for 15 minutes to allow the bulgur to absorb the liquid and soften. Then drain the excess water.
2. Meanwhile, clean the peppers and cucumber and cut them into small, even cubes that will provide the perfect “crunch.” Finely chop the parsley.
3. Add chopped vegetables and chopped parsley to the completely cooled bulgur.
4. Drizzle everything generously with olive oil and fresh lemon juice.
5. Season well with salt and pepper, mix and refrigerate to allow the flavors to blend overnight.
Parisian potato salad with herb mustard
We leave the drizzling of potatoes in mayonnaise to others. For an elegant picnic with beef steak, we need something bolder, like the French version of potato salad. The secret is to pour the dressing over warm potatoes so that they soak up all the flavors. No peeling, no complications.
Ingridients:
– 800 g of young, small potatoes (unpeeled)
– 4 tablespoons of olive oil
– 1 heaped tablespoon Dijon mustard
– 2 tablespoons white wine vinegar
– 1 bunch of fresh chives
– 1 red onion
– Salt and coarsely ground pepper
Preparation process:
1. Wash the new potatoes well and boil them in their skins in salted water until soft (about 15–20 minutes, depending on size).
2. While the potatoes are cooking, chop the red onion and chives very finely.
3. In a large bowl, whisk together the olive oil, Dijon mustard and wine vinegar until emulsified. Add the onion and chives.
4. Drain the cooked potatoes. While still hot, cut them in half and immediately add them to the bowl with the dressing.
5. Mix gently. The warm potatoes will soak up the mustard dressing like a sponge. Once completely cool, transfer to the refrigerator.
