Prep time: 20 minutes
Cook time: 15 minutes

Shopping List

• 2 lbs. slightly under ripe tomatoes
• 1 shallot
• 1 long English cucumber
• 6 small-ish zucchini
• 1 lemon, preferably organic
• 1 bunch small carrots
• 1 head fresh, crisp lettuce
• 1 bunch basil
• 1 bunch mint
• 1 lb. feta cheese
• 12 oz. thinly sliced boiled ham, preferably nitrate-free
• 12 oz. assorted cold-cuts, preferably nitrate-free
• Really good black or green olives
• Freshly baked rolls or crusty bread or pita bread
• 1 bag top-quality potato chips

Pantry Items

• Balsamic vinegar
• Black pepper
• Dijon mustard
• Extra-virgin olive oil
• Fine or coarse sea salt
• Mayonnaise

Tools

• Bread knife
• Chef’s knife
• Measuring cups and spoons
• Mixing bowls
• Paring knife
• Salad spinner
• Whisk
• Wooden spoons

Suggestions

• Wine:  Skip the wine, buy a really good microbrew and something fun for the kids
• Dessert:  Cookies and ice cream

Game Plan:

• When you walk in the door
  • Open a beer – let the picnic begin!
  • Get out Pantry Items
  • Get out Tools
  • Assemble the ingredients
  • Get out plates, silverware, glasses and napkins and take them to the table. No need for setting it.
• Prep
  • Core the tomatoes and cut them into 8 wedges.
  • Trim, peel, and thinly slice the shallot.
  • Peel the cucumber and cut it into thin rounds.
  • Trim and peel the zucchini and cut them into rounds that are about 1/4-inch thick.
  • Peel the carrots and if they’re small, leave them whole. Otherwise, cut them into sticks or lozenge shapes.  Lozenges are more fun than sticks.
  • Separate the leaves from the head of lettuce, wash well and spin dry.
  • Rinse and pat dry the basil, pluck ½ cup leaves.
  • Rinse and pat dry the mint, pluck 1/4 cup leaves.
• Start Cooking
  • Put the tomatoes in a bowl with the shallot, and drizzle with 3 tbsps. olive oil and 1 tsp. balsamic vinegar. Toss, toss, toss. Salt to taste, and toss again.
  • Add the basil leaves to the salad, and toss again. It’s ready.
  • Put the zucchini in a bowl and squeeze the juice from half a lemon over them, through your fingers.  Toss thoroughly.
  • Drizzle the zucchini with 3 tbsps. olive oil and sprinkle with salt and pepper. Toss, toss, toss.
  • Coarsely chop the mint and add it to the zucchini. Toss, toss, toss. This salad is ready.
  • Arrange the cucumbers and the carrots on a plate, along with the lettuce leaves. Garnish with a sprig of basil.
  • Arrange the cold-cuts and the ham on a plate. Garnish with a sprig of mint.
  • Put olives, mayonnaise, and mustard into separate bowls.
  • Put the feta on a plate with a rim, and drizzle it with olive oil. Garnish with a sprig of basil.
  • Put the potato chips into a bowl or basket.
  • Pile whatever bread products you have into a large basket.
  • The picnic is ready! Get help taking everything to the table. Don’t forget the drinks and plenty of napkins!

Wow that was fast, let’s eat!