25 Fresh & Flavorful Mediterranean Picnic Recipes

When the weather gets warm, nothing beats a meal enjoyed outdoors. Picnics are about simple joys, good company, and delicious, shareable food. Mediterranean flavors are perfect for this. They are bright, fresh, and travel well.

This collection brings the sunny, vibrant taste of the Mediterranean to your picnic blanket. You will find zesty salads, creamy dips, easy grilled dishes, and sweet treats. Each recipe is designed to be unfussy, flavorful, and perfect for packing and sharing. Let us get ready for a perfect picnic!

25 Must-Try Mediterranean Picnic Recipes

From portable salads to finger foods and desserts, here is your complete guide to a memorable outdoor feast.

Refreshing Salads

These salads are hearty, flavorful, and hold up well without refrigeration for a few hours.

Recipe 1: Mediterranean Watermelon Salad

Sweet, salty, crunchy, and refreshing. This salad is a stunning summer showstopper.

Ready in: 15 minutes
Serves: 6 people

What you need:

• 6 cups seedless watermelon, cut into 1-inch cubes
• 1 English cucumber, halved and sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, torn
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh lime juice
• Salt and black pepper to taste

How to make it:

1. In a large serving bowl or portable container, gently combine the watermelon cubes and cucumber slices.
2. Scatter the crumbled feta and torn mint leaves over the top.
3. Drizzle with olive oil and lime juice. Season with a small pinch of salt (the feta is salty) and a crack of black pepper.
4. Toss very gently just before serving. Pack the dressing separately if making ahead.

Why everyone loves it: It is incredibly hydrating and light. The combination of sweet watermelon and salty feta is unexpectedly delicious and always impresses.

Recipe 2: Shrimp & Zucchini Panzanella Salad Board

A deconstructed Italian bread salad with grilled shrimp and zucchini, perfect for sharing straight from the board.

Ready in: 30 minutes
Serves: 4-6 people

What you need:

• 1 lb large shrimp, peeled and deveined
• 2 medium zucchinis, sliced lengthwise
• 4 cups crusty bread (like ciabatta), torn into chunks
• 3 cups cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup fresh basil leaves
• 3 tablespoons olive oil, plus more for brushing
• For the dressing: 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 clove garlic (minced), 1 teaspoon Dijon mustard, salt and pepper.

How to make it:

1. Preheat a grill or grill pan. Brush shrimp and zucchini with oil, season with salt and pepper. Grill shrimp for 2-3 minutes per side; grill zucchini for 3-4 minutes per side until charred. Chop zucchini into bite-sized pieces.
2. In a dry skillet, toast the bread chunks until slightly crisp.
3. Arrange the toasted bread, grilled shrimp, chopped zucchini, cherry tomatoes, red onion, and basil leaves beautifully on a large wooden board or platter.
4. Whisk all dressing ingredients in a small jar. Drizzle over the board just before serving, or pack separately for dipping.

Why everyone loves it: It is interactive, beautiful, and combines textures perfectly. The grilled flavors shine, and it travels well on the board.

Recipe 3: No-Mayo Mediterranean Tuna Salad

A bright, zesty take on tuna salad, packed with vegetables and fresh herbs. Perfect for sandwiches or eating with crackers.

Ready in: 10 minutes
Serves: 4 people

What you need:

• 2 (5 oz) cans solid tuna in olive oil, drained
• 1/2 English cucumber, finely diced
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup red onion, finely chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh dill, chopped
• For the dressing: 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, salt and pepper.

How to make it:

1. In a medium bowl, flake the drained tuna with a fork.
2. Add the cucumber, tomatoes, red onion, parsley, and dill.
3. In a small bowl, whisk together all dressing ingredients until emulsified.
4. Pour the dressing over the tuna mixture and stir gently to combine. Season to taste.
5. Serve scooped into lettuce cups, pita pockets, or with whole-grain crackers.

Why everyone loves it: It is light, flavorful, and doesn’t get soggy. The lack of mayo makes it safer for outdoor eating and much fresher tasting.

Recipe 4: Mediterranean Three Bean Salad

A protein-packed, colorful salad with a zesty garlic vinaigrette that gets better as it sits.

Ready in: 15 minutes
Serves: 8 people

What you need:

• 1 can (15 oz) chickpeas, rinsed
• 1 can (15 oz) kidney beans, rinsed
• 1 can (15 oz) cannellini beans, rinsed
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup fresh parsley, chopped
• 2 tablespoons capers, drained (optional)
• For the dressing: 1/3 cup olive oil, 3 tablespoons red wine vinegar, 2 cloves garlic (minced), 1 teaspoon Dijon mustard, 1/2 teaspoon dried oregano, salt and pepper.

How to make it:

1. In a large bowl, combine all three types of beans, cherry tomatoes, red onion, parsley, and capers.
2. In a jar, shake all dressing ingredients vigorously until well combined.
3. Pour the dressing over the bean mixture and toss to coat evenly.
4. Let the salad marinate for at least 30 minutes before serving to allow the flavors to meld. This salad can be made a day ahead.

Why everyone loves it: It is incredibly sturdy and portable. The beans provide lasting energy, and the bold vinaigrette keeps it exciting.

Recipe 5: Flavor-Packed Mediterranean Couscous Salad

Light, fluffy couscous loaded with chopped vegetables, herbs, and a lemony dressing.

Ready in: 20 minutes
Serves: 6 people

What you need:

• 1.5 cups couscous
• 1.5 cups boiling water or vegetable broth
• 1 English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1 bell pepper (any color), diced
• 4 green onions, sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• For the dressing: 1/3 cup olive oil, 3 tablespoons lemon juice, 1 clove garlic (minced), 1 teaspoon dried mint, salt and pepper.

How to make it:

1. Place couscous in a large heatproof bowl. Pour boiling water or broth over it. Cover tightly and let sit for 10 minutes, then fluff with a fork. Let cool.
2. To the cooled couscous, add cucumber, tomatoes, bell pepper, green onions, olives, parsley, and mint.
3. Whisk all dressing ingredients together. Pour over the salad and toss gently to combine.
4. Adjust seasoning. Serve at room temperature or chilled.

Why everyone loves it: Couscous absorbs flavors beautifully and is a neutral base for all the colorful veggies. It is a crowd-pleaser that’s easy to eat with a fork or spoon.

Recipe 6: Kidney Bean & Cilantro Salad

A simple, vibrant salad with a zesty Dijon vinaigrette and the unique flavor of sumac.

Ready in: 10 minutes
Serves: 4 people

What you need:

• 2 cans (15 oz each) kidney beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 English cucumber, diced
• 1/4 red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1 teaspoon sumac (optional, but recommended)
• For the dressing: 1/4 cup olive oil, 2 tablespoons lemon juice, 1 teaspoon Dijon mustard, 1 small garlic clove (minced), salt and pepper.

How to make it:

1. In a large bowl, combine kidney beans, tomatoes, cucumber, red onion, and cilantro.
2. Sprinkle the sumac over the top.
3. In a small jar, shake all dressing ingredients together until creamy.
4. Pour dressing over the salad and toss gently to coat. Season with salt and pepper.

Why everyone loves it: It comes together in minutes. The sumac adds a lovely tangy, lemony note that makes this simple bean salad extraordinary.

Recipe 7: Zucchini Noodle “Spaghetti” Salad

A light, gluten-free “pasta” salad made with fresh zucchini noodles and a bright pesto dressing.

Ready in: 20 minutes
Serves: 4 people

What you need:

• 4 medium zucchinis, spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup canned chickpeas, rinsed
• 1/4 cup toasted pine nuts
• 1/4 cup grated Parmesan cheese
• For the dressing: 1/3 cup basil pesto (store-bought or homemade), 2 tablespoons olive oil, 1 tablespoon lemon juice.

How to make it:

1. Place the spiralized zucchini noodles (“zoodles”) in a large bowl.
2. Add cherry tomatoes, chickpeas, pine nuts, and Parmesan cheese.
3. In a small bowl, whisk together the pesto, olive oil, and lemon juice until smooth.
4. Pour the dressing over the zucchini noodle mixture and toss gently until everything is coated.
5. Serve immediately, or chill for up to 2 hours (it will release water if stored longer).

Why everyone loves it: It is a fresh, low-carb alternative to pasta salad that still feels satisfying. The pesto dressing is full of flavor.

Creamy Dips & Spreads

Perfect for scooping with pita, crackers, or fresh vegetables.

Recipe 8: Last-Minute Mediterranean Feta Cheese Dip

A creamy, tangy, herby dip that comes together in just 5 minutes with a food processor.

Ready in: 5 minutes
Serves: 6 people

What you need:

• 8 oz block feta cheese
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh basil leaves
• 2 tablespoons chopped chives
• 2 tablespoons sun-dried tomatoes (oil-packed), drained
• 2 tablespoons extra virgin olive oil
• 1 small garlic clove
• Black pepper to taste
• Pita chips and vegetable sticks for serving

How to make it:

1. Crumble the feta into the bowl of a food processor.
2. Add the Greek yogurt, basil, chives, sun-dried tomatoes, olive oil, and garlic clove.
3. Process until smooth and creamy, scraping down the sides as needed.
4. Transfer to a serving bowl, garnish with a drizzle of oil and more herbs. Serve with pita chips and veggies.

Why everyone loves it: It is incredibly fast and looks gourmet. The flavors of feta, basil, and sun-dried tomato are a classic, winning combination.

Recipe 9: Giant Mediterranean Farmer’s Market Hummus Bowl

A show-stopping, loaded hummus dip that’s a complete appetizer in itself.

Ready in: 15 minutes
Serves: A crowd

What you need:

• 3 cups homemade or store-bought hummus
• Toppings: 1/2 cup diced cucumber, 1/2 cup halved cherry tomatoes, 1/4 cup sliced Kalamata olives, 1/4 cup crumbled feta, 1/4 cup chopped parsley, 2 tablespoons toasted pine nuts, 1 tablespoon za’atar spice blend, a generous drizzle of olive oil.
• Pita bread, warmed and cut into wedges

How to make it:

1. Spread the hummus thickly in a wide, shallow serving bowl, creating a well in the center.
2. Artfully arrange all the toppings in sections or piles over the hummus: cucumber, tomatoes, olives, feta, parsley, and pine nuts.
3. Sprinkle the za’atar spice blend evenly over everything.
4. Finish with a generous drizzle of good extra virgin olive oil.
5. Serve immediately with warm pita wedges for scooping.

Why everyone loves it: It is visually stunning and lets everyone customize their perfect bite. It feels like a festive centerpiece.

Grilled Mains & Sides

These dishes can be grilled ahead and served at room temperature, perfect for picnic fare.

Recipe 10: Mediterranean Grilled Chicken with Dill Yogurt Sauce

Juicy, spiced chicken thighs with a cool, herbaceous sauce for dipping.

Ready in: 30 minutes (plus marinating)
Serves: 6 people

What you need for the chicken:

• 2 lbs boneless, skinless chicken thighs
• 1/3 cup olive oil
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper

What you need for the sauce:

• 1 cup Greek yogurt
• 1/2 cup fresh dill, chopped
• 1 tablespoon lemon juice
• 1 small garlic clove, minced
• Salt to taste

How to make it:

1. Whisk marinade ingredients. Coat chicken and marinate for 1-4 hours.
2. Mix all sauce ingredients in a bowl. Chill.
3. Grill chicken over medium-high heat for 6-8 minutes per side until cooked through (165°F). Let rest, then slice.
4. Pack the chicken and sauce separately. Serve the sauce as a dip.

Why everyone loves it: Chicken thighs stay moist even when cool. The dill yogurt sauce is refreshing and cuts through the richness.

Recipe 11: Spicy Harissa Chicken Drumsticks

Flavorful, juicy drumsticks with a spicy, smoky kick from harissa paste.

Ready in: 40 minutes (plus marinating)
Serves: 6 people

What you need:

• 12 chicken drumsticks
• 3 tablespoons harissa paste
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• Zest and juice of 1 lime
• 1 teaspoon ground cumin
• Salt to taste

How to make it:

1. Pat drumsticks dry. In a bowl, mix harissa, oil, garlic, lime zest and juice, cumin, and salt.
2. Coat drumsticks in the marinade. Cover and refrigerate for at least 2 hours.
3. Preheat grill to medium-high. Grill drumsticks for 25-30 minutes, turning occasionally, until internal temperature reaches 175°F and skin is crispy.
4. Let cool slightly before packing. Excellent served warm or at room temperature.

Why everyone loves it: Drumsticks are a fun, handheld protein. The harissa marinade gives them a deep, complex heat that’s not overwhelming.

Recipe 12: Grilled Kofta Kebabs

Spiced ground meat skewers that are a Middle Eastern street food favorite.

Ready in: 25 minutes
Serves: 4-5 people

What you need:

• 1.5 lbs ground lamb or beef (or a mix)
• 1 small onion, grated
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh mint, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt

How to make it:

1. Mix all ingredients in a bowl until just combined.
2. Form around skewers into long, sausage-like shapes.
3. Grill over medium-high heat for 10-12 minutes, turning, until cooked through.
4. Serve in pita bread with yogurt sauce, or as is.

Why everyone loves it: They are packed with warm, aromatic spices and are incredibly satisfying. Perfect for eating with your hands.

Recipe 13: Mediterranean Zucchini Boats

A lighter, grain-free side or vegetarian main that can be served warm or cold.

Ready in: 35 minutes
Serves: 4 people

What you need:

• 4 medium zucchinis, halved lengthwise
• 2 tablespoons olive oil, divided
• Salt and pepper
• 1 cup cherry tomatoes, quartered
• 1/2 cup crumbled feta cheese
• 1/4 cup Kalamata olives, chopped
• 2 tablespoons fresh oregano or parsley, chopped
• 1 tablespoon lemon juice

How to make it:

1. Preheat oven to 400°F. Scoop out the center flesh of the zucchini halves to create “boats.” Chop the scooped flesh.
2. Brush zucchini boats with 1 tbsp oil, season, and place on a baking sheet.
3. In a bowl, mix chopped zucchini flesh, tomatoes, feta, olives, herbs, lemon juice, and remaining oil. Season.
4. Divide filling among zucchini boats. Bake for 20-25 minutes until tender.

Why everyone loves it: They are individual servings, easy to pack and eat. The filling is bright and flavorful.

Recipe 14: Baked Greek Chicken Wings

Crispy, lemony, garlicky wings without the fryer. They are just as good cold as they are hot.

Ready in: 50 minutes
Serves: 4-6 people

What you need:

• 3 lbs chicken wings, split at joints, tips removed
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper

How to make it:

1. Pat wings very dry. In a large bowl, whisk oil, lemon juice, garlic, oregano, salt, and pepper. Toss wings to coat.
2. Arrange wings in a single layer on a parchment-lined baking sheet.
3. Bake at 400°F for 45-50 minutes, flipping halfway, until deeply golden and crispy.
4. Let cool before packing.

Why everyone loves it: Baking makes them less messy than fried wings for a picnic. The Greek marinade is tangy and addictive.

Recipe 15: Spicy Middle Eastern Potato Salad

A mayonnaise-free potato salad full of warm spices, herbs, and a bright lime dressing.

Ready in: 30 minutes
Serves: 6 people

What you need:

• 2 lbs baby potatoes, halved
• 1/4 cup olive oil
• 3 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• 1/2 cup fresh cilantro or parsley, chopped
• Salt to taste

How to make it:

1. Boil potatoes until tender, about 15 minutes. Drain and let cool slightly.
2. In a large bowl, whisk together olive oil, lime juice, garlic, turmeric, paprika, and cayenne.
3. Add the warm potatoes and herbs to the bowl. Toss gently to coat.
4. Season with salt. Serve at room temperature.

Why everyone loves it: It is a healthier, more flavorful twist on classic potato salad. The warm spices and lime are incredibly refreshing.

Heartier Sides & Mains

Recipe 16: Roasted Red Pepper & Goat Cheese Pizza

A delicious, shareable flatbread that travels well and can be served at room temperature.

Ready in: 25 minutes
Serves: 4-6 people

What you need:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 cup basil pesto
• 1 cup jarred roasted red peppers, sliced
• 4 oz goat cheese, crumbled
• 1 cup fresh arugula
• 2 tablespoons pine nuts, toasted
• Balsamic glaze for drizzling (optional)

How to make it:

1. Preheat oven to 475°F. Roll out dough on a parchment-lined baking sheet.
2. Spread pesto evenly over dough, leaving a small border.
3. Top with roasted red peppers and crumbled goat cheese.
4. Bake for 12-15 minutes until crust is golden.
5. After baking and slightly cooling, top with fresh arugula and pine nuts. Drizzle with balsamic glaze if using. Slice and pack.

Why everyone loves it: It feels special and celebratory. The combination of pesto, sweet peppers, and tangy goat cheese is always a winner.

Recipe 17: Spring Pea & Lemon Orzo Pasta Salad

A bright, creamy, and cheerful pasta salad that celebrates spring flavors.

Ready in: 20 minutes
Serves: 6 people

What you need:

• 1 lb orzo pasta
• 2 cups fresh or frozen peas (thawed)
• 1 cup Greek yogurt
• Zest and juice of 1 large lemon
• 1/4 cup fresh mint, chopped
• 1/4 cup fresh dill, chopped
• 2 green onions, sliced
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

How to make it:

1. Cook orzo according to package directions. In the last minute of cooking, add the peas to the boiling water. Drain and rinse with cold water.
2. In a large bowl, whisk together Greek yogurt, lemon zest, and lemon juice.
3. Add the cooled orzo and peas to the bowl. Stir in mint, dill, green onions, and Parmesan.
4. Season well with salt and pepper. Chill for at least 1 hour before serving.

Why everyone loves it: Orzo is the perfect picnic pasta—small and easy to eat. The lemon-herb yogurt dressing is light yet creamy.

Recipe 18: Greek Macaroni and Cheese (Pastitsio-Inspired)

A Mediterranean take on mac and cheese, with ground meat, tomatoes, and béchamel.

Ready in: 1 hour
Serves: 8 people

What you need:

• 1 lb tubular pasta (like ziti or bucatini)
• 1 lb ground lamb or beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tsp cinnamon
• 1 tsp dried oregano
• 1 can (15 oz) crushed tomatoes
• For the béchamel: 4 tbsp butter, 1/4 cup flour, 3 cups milk, 1/2 cup grated Parmesan, 2 eggs, nutmeg, salt.
• 1/2 cup grated Kefalotyri or Parmesan for topping

How to make it:

1. Cook pasta. Brown meat with onion; add garlic, spices, and tomatoes. Simmer 10 mins.
2. For béchamel: melt butter, whisk in flour. Cook 1 min. Gradually whisk in milk until thick. Off heat, whisk in cheese, eggs, nutmeg, and salt.
3. In a greased 9×13 dish, layer half the pasta, all the meat sauce, remaining pasta, then béchamel. Top with cheese.
4. Bake at 350°F for 45 mins until golden. Let cool, then cut into squares for easy packing.

Why everyone loves it: It is a hearty, comforting casserole that travels well and serves a crowd. The spiced meat sauce makes it unique.

Recipe 19: Chicken Shawarma Sliders

All the flavors of chicken shawarma, condensed into adorable, portable sliders.

Ready in: 45 minutes
Serves: 8 people (makes 8 sliders)

What you need for the chicken:

• 1.5 lbs boneless, skinless chicken thighs, thinly sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic, minced
• 1 tbsp paprika
• 2 tsp cumin
• 1 tsp turmeric
• 1/2 tsp cinnamon

For assembly:

• 8 small slider buns or dinner rolls
• 1 cup arugula or shredded lettuce
• 1/2 cup sliced cucumbers
• 1/2 cup store-bought tzatziki or garlic sauce

How to make it:

1. Marinate chicken in spice mixture for 30 mins. Cook in a skillet over medium-high heat until cooked through, about 10 mins.
2. Slice rolls in half. Layer bottom buns with arugula, sliced chicken, cucumbers, and a dollop of tzatziki.
3. Add top buns. Secure with toothpicks for transport.

Why everyone loves it: They are the ultimate handheld, mess-free way to enjoy shawarma. Perfect for individual servings.

Recipe 20: Mediterranean Chickpea Salad with Za’atar Eggplant

A hearty, vegetarian main salad with crispy eggplant and a flavorful za’atar dressing.

Ready in: 35 minutes
Serves: 4 as a main

What you need:

• 1 large eggplant, cubed
• 3 tbsp olive oil, divided
• 2 tbsp za’atar spice
• 2 cans (15 oz each) chickpeas, rinsed
• 1 pint cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 red onion, sliced
• 1/2 cup fresh parsley, chopped
• For the dressing: 3 tbsp lemon juice, 2 tbsp olive oil, 1 garlic clove (minced), salt and pepper.

How to make it:

1. Toss eggplant cubes with 2 tbsp oil and za’atar. Roast at 425°F for 20-25 mins until golden.
2. In a large bowl, combine chickpeas, tomatoes, cucumber, onion, and parsley.
3. Add the roasted eggplant once slightly cooled.
4. Whisk dressing and toss with the salad. Serve at room temperature.

Why everyone loves it: The crispy, spiced eggplant takes a simple chickpea salad to a whole new level. It is filling and full of texture.

Sweet Finishes

Recipe 21: Tahini Swirl Brownies

Fudgy, decadent brownies with a nutty, salty swirl of tahini. A unique and unforgettable dessert.

Ready in: 45 minutes
Makes: 16 brownies

What you need:

• 1 cup (2 sticks) unsalted butter
• 8 oz dark chocolate, chopped
• 1.5 cups sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp salt
• 1/2 cup tahini, well-stirred

How to make it:

1. Preheat oven to 350°F. Line a 9×9 pan with parchment.
2. Melt butter and chocolate together. Let cool slightly.
3. Whisk in sugar, then eggs one at a time, then vanilla.
4. Fold in flour and salt until just combined.
5. Pour batter into pan. Dollop tahini over the top and swirl with a knife.
6. Bake 30-35 minutes until set. Cool completely before slicing and packing.

Why everyone loves it: The combination of rich chocolate and nutty, savory-sweet tahini is sublime. They are easy to transport and share.

Recipe 22: Mediterranean Lemon Olive Oil Cake

A moist, fragrant cake perfumed with lemon and olive oil. It is dairy-free and incredibly flavorful.

Ready in: 1 hour
Serves: 10 people

What you need:

• 1.5 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 cup granulated sugar
• 1/2 cup extra virgin olive oil
• 1/2 cup plain yogurt or milk
• Zest of 2 lemons
• 1/4 cup fresh lemon juice
• 1 tsp vanilla extract
• Powdered sugar for dusting

How to make it:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan.
2. Whisk flour, baking powder, and salt in a bowl.
3. In another bowl, beat eggs and sugar until pale. Beat in oil, yogurt, lemon zest, juice, and vanilla.
4. Gently fold dry ingredients into wet until just combined.
5. Bake for 40-45 minutes until a tester comes out clean.
6. Cool in pan, then dust with powdered sugar. Slice into wedges for packing.

Why everyone loves it: It is elegant yet simple, and the olive oil gives it a beautiful, tender crumb. It travels perfectly.

Recipe 23: Lemon-Glazed Madeleines

Light, buttery French teacakes with a signature shell shape and a sweet-tart lemon glaze.

Ready in: 35 minutes (plus chilling)
Makes: 24 madeleines

What you need:

• 1/2 cup (1 stick) unsalted butter, melted and cooled, plus more for pan
• 2 large eggs, room temperature
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• Zest of 1 lemon
• For the glaze: 1 cup powdered sugar, 2-3 tbsp fresh lemon juice.

How to make it:

1. Brush madeleine pan with melted butter. Chill pan.
2. Beat eggs and sugar until thick and pale, about 3-4 mins. Beat in vanilla.
3. Gently fold in flour, baking powder, and lemon zest. Then fold in the cooled melted butter.
4. Cover batter and chill for at least 1 hour.
5. Preheat oven to 375°F. Spoon batter into molds (3/4 full). Bake 10-12 mins until golden.
6. Whisk glaze and dip the scalloped side of each cooled madeleine. Let set before packing.

Why everyone loves it: They are a delicate, sophisticated treat that feels special. The portable size is perfect for picnics.

Recipe 24: Greek Honey & Walnut Phyllo Rolls (Baklava-Inspired)

A simpler, finger-friendly version of baklava. Sweet, crunchy, and delicious.

Ready in: 50 minutes
Makes: 20 pieces

What you need:

• 1/2 lb phyllo dough, thawed
• 1 cup (2 sticks) unsalted butter, melted
• 2 cups walnuts, finely chopped
• 1/3 cup granulated sugar
• 1 tsp ground cinnamon
• For the syrup: 1 cup honey, 1/2 cup water, 1 strip of lemon peel.

How to make it:

1. Mix walnuts, sugar, and cinnamon.
2. Brush a sheet of phyllo with butter. Place another sheet on top, brush with butter. Sprinkle with 3 tbsp nut mixture.
3. Roll up tightly from the long side. Place seam-side down on a baking sheet. Repeat.
4. Brush rolls with butter. Bake at 350°F for 25-30 mins until golden.
5. Meanwhile, simmer syrup ingredients for 10 mins. Pour hot syrup over hot rolls. Let cool completely before slicing.

Why everyone loves it: All the flavor of baklava in a neat, less messy package. They are sweet, sticky, and irresistible.

Recipe 25: Yogurt Parfait Pots with Honey & Pistachios

Individual, no-bake dessert cups that are refreshing and light.

Ready in: 10 minutes
Serves: 4 people

What you need:

• 2 cups thick Greek yogurt
• 2 tablespoons honey, plus more for drizzling
• 1/2 teaspoon vanilla extract
• 1 cup mixed berries (fresh or frozen, thawed)
• 1/2 cup granola
• 1/4 cup shelled pistachios, chopped

How to make it:

1. In a bowl, mix the Greek yogurt with 2 tablespoons of honey and the vanilla extract.
2. In four small jars or portable cups, layer the ingredients: Start with a spoonful of berries, then a layer of the honey yogurt, then a sprinkle of granola.
3. Repeat the layers until the jars are full, ending with a dollop of yogurt.
4. Top with chopped pistachios and a final drizzle of honey. Seal and pack.

Why everyone loves it: They are portable, healthy, and feel like a treat. The layers are beautiful, and everyone gets their own individual dessert.

Conclusion

With these 25 recipes, you have everything you need for a spectacular Mediterranean picnic. The key is to choose a mix—a couple of salads, a dip, a grilled protein, and a sweet treat. Prepare what you can ahead of time, pack everything securely, and don’t forget a big blanket, plates, and napkins.

Most importantly, relax and enjoy the simple pleasure of good food shared with good company in the sunshine. Happy picnicking!