Your Go-To Summer Picnic: 6 Recipes Made for Sharing

Sweet and Spicy Mexican Fruit Salad With Tajín Vinaigrette

Sweet and Spicy Mexican Fruit Salad with Tajin Vinaigrette brings sweet and tangy flavors together.

Victor Protasio

This recipe draws on my Mexican American roots and childhood memories, balancing sweet fruit, spicy peppers, tangy vinaigrette and creamy queso fresco. Dress it just before serving to keep crisp.

Serves 6 to 8

Prep time: 25 minutes

Ingredients

For the vinaigrette:

½ cup fresh lime juice (about 5 to 6 limes)

2 tablespoons agave nectar or honey

2 teaspoons grated lime zest

2 teaspoons Tajín seasoning, plus more for garnish

1 teaspoon kosher salt

¼ cup mild extra-virgin olive oil

For the fruit salad:

3 cups (1½-inch cubed) watermelon

1½ cups (1½-inch cubed) cantaloupe

1½ cups (peeled and 1-inch cubed) jicama

1½ cups (1½-inch cubed) pineapple

1¼ cups (halved and 1-inch cubed) unpeeled Persian (mini) cucumbers

1 small fresh serrano or jalapeño pepper, stemmed, seeded and very thinly sliced

½ cup crumbled queso fresco or cotija cheese

Salted roasted pepitas (pumpkin seeds), for garnish

Fresh torn mint, for garnish

Directions

To make the vinaigrette: In a large bowl, whisk together the lime juice, agave, lime zest, Tajín and salt.

Slowly drizzle in the olive oil, whisking constantly until fully combined.

To make the salad: Into the bowl with the dressing, add the watermelon, cantaloupe, jicama, pineapple, cucumbers and serrano or jalapeño pepper.

Gently toss until everything is evenly coated.

Transfer to a serving dish and top with the queso fresco or cotija.

Garnish with pepitas, a sprinkle of Tajín and torn mint just before serving.

Best Ever Pasta Salad

Best Ever Pasta Salad is a winning combination of cured meat, vegetables, cheese and fusilli.

Victor Protasio

This recipe from my mom, Guadalupe, is the pasta salad I grew up on. A zesty red wine vinaigrette ties the pasta, cheeses, salami and vegetables together.

Serves 8 to 10

Prep time: 35 minutes

Cook time: 8 to 12 minutes

Ingredients

For the zesty red wine vinaigrette:

¾ cup extra-virgin olive oil

¼ cup plus 2 tablespoons red wine vinegar

1 garlic clove, grated

1½ teaspoons kosher salt

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon crushed red pepper

½ teaspoon freshly ground black pepper

¼ teaspoon sugar

For the pasta salad:

2 tablespoons kosher salt

16 ounces dried fusilli

1 (15-ounce) can chickpeas, drained and rinsed

2 cups cherry tomatoes, halved

3 small Persian cucumbers, diced

2 celery stalks, diced

2 bell peppers, diced

½ red onion, diced

½ cup grated Asiago cheese

½ cup (½-inch cubed) Genoa salami

½ cup (½-inch cubed) Parmigiano-Reggiano

½ cup finely grated Parmigiano-Reggiano, plus more for garnish

½ cup chopped fresh cilantro, plus more for garnish

Directions

To make the vinaigrette: In a sealable pint-size jar or container, combine the olive oil, red wine vinegar, garlic, salt, basil, oregano, crushed red pepper, black pepper and sugar.

Close the lid and shake vigorously until fully combined and slightly thickened, about 1 minute.

To make the pasta salad: Bring a large pot of salted water to a boil.

Add the fusilli and cook until al dente according to package directions.

Drain and run under cold water until completely cooled.

In a large bowl, toss the pasta with a generous splash of the vinaigrette.

Add the chickpeas, tomatoes, cucumbers, celery, bell peppers, red onion, Asiago, salami, cubed, grated Parmigiano-Reggiano, and cilantro.

Add the remaining vinaigrette and toss until everything is evenly coated.

Serve immediately or cover and chill for a few hours or overnight.

Garnish with additional Parmigiano-Reggiano and cilantro before serving.

Loaded Brown Butter Chocolate Chip Cookies

Loaded Brown Butter Chocolate Chip Cookies are the pinnacle of any picnic.

Victor Protasio

Brown butter adds a rich, nutty depth that takes classic chocolate chip cookies to the next level. Making, forming and freezing the dough in advance improves flavor and texture for an easy bake-and-go treat.

Makes 24 cookies

Total time: 45 minutes (plus chilling time)

Ingredients

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

2 sticks (16 tablespoons) unsalted butter, divided

1 cup lightly packed light brown sugar

¼ cup granulated sugar

2 teaspoons pure vanilla bean paste or extract

1 large egg plus 2 large egg yolks, at room temperature

Scant ¾ cup chopped 70 to 80 percent dark chocolate (or your favorite)

2 (1.4-ounce) Heath candy bars, chopped

½ cup chopped pretzel sticks

Flaky sea salt, for garnish

Directions

Line 2 sheet pans with parchment paper and set aside.

In a medium bowl, whisk together the flour, baking soda and salt.

Cut 1 stick of butter into small cubes and place in a large heatproof bowl; refrigerate until chilled.

In a small saucepan over medium heat, melt the remaining 1 stick of butter.

Stir constantly until the butter foams, then turns golden brown and smells nutty, about 4 minutes.

Remove from the heat and pour the browned butter, along with the browned bits, over the chilled cubed butter.

Whisk until the butter melts completely and the mixture is smooth.

Add the brown sugar, granulated sugar and vanilla and whisk until combined.

Add the egg and egg yolks one at a time, whisking well after each addition.

Using a silicone spatula, fold in the dry ingredients in batches until no streaks remain.

Fold in the chopped chocolate, Heath bar pieces and chopped pretzels.

Portion the dough into 24 balls (about 2 tablespoons each) and place on a prepared sheet pan.

Cover with plastic wrap and refrigerate for about 1 hour.

Place racks in the upper and lower thirds of the oven and preheat to 350°F.

Arrange 12 cookies per sheet pan, leaving at least 2 inches between each.

Bake for 4 minutes, then rotate the pans and switch rack positions.

Continue baking for 4 to 6 minutes, until the edges are golden and the centers are slightly gooey.

Sprinkle with flaky sea salt and let cool in the pan for about 5 minutes.

Transfer to wire racks to cool completely.

Sour Cream and Onion Chicken Wings

Sour Cream and Onion Chicken Wings take a popular potato chip flavor in a surprising direction.

Victor Protasio

Inspired by my love of potato chips, these wings are perfect for summer entertaining. I elevate that nostalgic flavor with Parmesan cheese, lemon juice and lemon zest.

Serves 4 to 6

Prep time: 10 minutes

Cook time: 20 minutes (air fryer) or 45 to 50 minutes (oven)

Ingredients

2 pounds chicken wings (drumettes and flats)

2 tablespoons extra-virgin olive oil

⅓ cup sour cream

4 tablespoons onion powder, divided

2 tablespoons garlic powder

1 teaspoon paprika

½ teaspoon crushed red pepper flakes

1½ teaspoons salt

1 teaspoon black pepper

2 tablespoons lemon juice

Zest of 1 lemon

1 stick unsalted butter

½ cup finely grated Parmesan or Parmigiano-Reggiano cheese

2 tablespoons fresh chives, finely chopped

Fresh parsley, chopped, for garnish

Directions

In a bowl, whisk together the olive oil, sour cream, 2 tablespoons of the onion powder, garlic powder, paprika, crushed red pepper flakes, salt and pepper.

Pat the chicken wings dry with a paper towel. Add the wings to the bowl and toss until evenly coated.

Cook in an air fryer at 400°F for 18 to 22 minutes, flipping halfway through, or bake at 425°F for 45 to 50 minutes, flipping once.

In a small saucepan, melt the butter, then stir in the lemon zest and remaining onion powder; cook for 2 to 3 minutes, then remove from heat.

Transfer the cooked wings to a large bowl and add the butter sauce, lemon juice, Parmesan and chives.

Toss until evenly coated.

Garnish with fresh parsley and serve.

Adapted from Dig In!: Over 100 Easy, Delicious, and Stress-Free Recipes to Make on Repeat. Copyright © 2026 by Erin O’Brien. Excerpted by permission of Simon Element, an imprint of Simon & Schuster Publishing Group.