A picnic calls for bright, fresh salads. Here are two of my current favorites:
Tomatoes + corn + something extra
Take a few very ripe tomatoes, about one per person, plus a handful of grape or cherry tomatoes, if you'd like. Cut them into bite-sized pieces and toss them in a bowl with the raw kernels cut off of two ears of corn. You could add chunks of avocado, some crumbled feta or goat cheese, or shelled edamame or fava beans. Whatever you like. Fresh herbs are nice as well: basil, mint, thyme, oregano, dill. Dress the salad lightly with olive oil and the juice of a lemon (or a generous splash of red or wine wine vinegar). Toss, then add salt and pepper to taste.
Potatoes + green beans + herbsPreheat your oven to 400 degrees. Cut up some yellow or red-skinned potatoes into bite-sized slices, about 2 medium potatoes per person. Trim some green beans into one-inch pieces, about a handful per person. Place the vegetables in a roasting pan, spreading them out so they don't overlap too much (you might need an additional pan). Drizzle with olive oil. Roast for about 20 minutes, or until the potatoes are cooked through and starting to brown. The beans will be slightly frizzled. Chop up about a cup of herbs. Dill, tarragon, basil, oregano, chives, whatever you like. Thinly slice a small onion, if you'd like that too. Remove the vegetables from the pan while they are still hot and place them in a large bowl. In a small bowl, whisk together one part white wine vinegar to two parts olive oil. Add a hefty spoonful of mustard. Whisk until smooth and add a generous amount of salt and pepper. Pour the dressing over the vegetables, add the chopped herbs, and toss. Eat at room temperature.