School’s out and the living is easy.  Here are a few easy, breezy summer picnic ideas.

In the Garden State we are famous for our tomatoes.  This definitive tomato salad uses buttery Italian fontina instead of the usual mozzarella.  It stands up to the summer heat a bit better and delivers a luxurious and buttery touch.  The beauty of this salad is that literally it can be assembled in the container your toting to your adventure — no bowls or whisks required.

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The New Jersey Tomato Salad

Serves 6

7 large and ripe tomatoes (I like the Jersey Boy or beefsteak), cored and cut into wedges

1 English cucumber, trimmed and cubed

2 cloves garlic, peeled and grated

1 red onion, peeled, halved and sliced thin

1 pound Italian Fontina cheese, cut into cubes

¼ cup balsamic vinegar

½ cup extra virgin olive oil

1 tablespoon honey

1 bunch basil, torn

Salt and pepper to taste

Take a very large reusable container (glass or plastic). Literally add all of the ingredients without any stirring needed. Seal. Shake. Enjoy!

Tip: Make at least one hour in advance and up to overnight to let the flavors meld.

When hunger strikes during an afternoon out, this salad will surely hit the mark. Not too filling but definitely satisfying.

Asian Rice Noodle Chicken Salad

Serves 6

4 chicken breasts, grilled and cooled (or substitute 1 small rotisserie chicken that has been shredded)

2 packages rice stick noodles

1 bunch scallions, sliced thin both green and white parts

1 cup shredded carrots

2 cups shredded red cabbage

1 cup salted, roasted peanuts

1 English cucumber, trimmed and sliced thin

For the dressing:

½ cup tamari

1 garlic clove, peeled and minced

¼ cup rice vinegar

¼ cup smooth peanut butter

2 tablespoons brown sugar

2 teaspoons toasted sesame oil

Pinch red chili flakes to taste

In a large bowl, place rice stick noodles, breaking them apart as best as you can. Cover with very hot water. Allow to soften for a few minutes and drain. Cut with scissors if desired into more manageable lengths.  Place noodles and chicken back in the bowl.  Add scallions, carrots, cabbage, nuts and cucumber. In a resealable jar combine the remaining dressing ingredients. Shake to combine.  If the peanut butter is too cold feel free to microwave the combination for a few seconds to melt. Shake, cool and pour over salad.  This salad can be made the night before your outing.

Everyone seems to have a pasta salad recipe.  This one packs on the protein and veggies, making for a healthier waterside lunch.

Protein Pasta Salad

Serves 6

2 boxes protein penne pasta (Barilla makes a great version), cooked, drained and cooled

1 cup sundried tomatoes (in oil), drained and cut into thin strips-reserve oil for dressing*

6 cups baby spinach

1 can cannellini beans, rinsed and drained

1 can chickpeas, rinsed and drained

1 cup kalamata olives, pitted

1 red onion, peeled and sliced thinly

1 handful fresh basil, torn

For the Dressing:

½ cup of sundried tomato oil (supplement with extra virgin olive oil if you don’t have enough)

¼ cup red wine vinegar

2 tablespoons honey

1 clove garlic, peeled and minced

Zest of ½ a lemon

2 tablespoons fresh lemon juice

Salt and pepper to taste

For the salad, combine all of the ingredients in a large resealable container. In a jar combine the dressing ingredients and shake well. Pour over the pasta salad, seal and shake the container well.  Serve after an hour or prepare in advance overnight.