Prep time: 20 minutes
Cook time: 15 minutes
- 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
Shopping List
- Balsamic vinegar
- Black pepper
- Dijon mustard
- Extra-virgin olive oil
- Fine or coarse sea salt
- Mayonnaise
Pantry Items
- Bread knife
- Chef’s knife
- Measuring cups and spoons
- Mixing bowls
- Paring knife
- Salad spinner
- Whisk
- Wooden spoons
Tools
- Wine: Skip the wine, buy a really good microbrew and something fun for the kids
- Dessert: Cookies and ice cream
Suggestions
- 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!
