When enjoying a day by the ocean, it is crucial to have the right food. Beach food should be tasty, easy to eat, and refreshing. So let’s explore a variety of beach food ideas that are perfect for your next beach picnic. Ranging from quick and hassle free sandwiches to refreshing beverages, we have you covered. So grab some sunscreen, pack a cooler, and let’s dive into some beach eats!
Beach Food Ideas:
Snacks For Your Beach Day
Pretzels are a classic snack that pairs well with various dips. Choose soft pretzels or sticks and bring along some flavorful dips like mustard, honey, chocolate or cheese dip. The combination of the salty pretzels and creamy dips will satisfy your cravings and add a tasty element to your beach snacking.
Fresh fruit skewers are a refreshing and healthy snack for beach days. Thread chunks of colorful fruits like watermelon, pineapple, grapes, and strawberries onto wooden skewers. The vibrant colors and juicy flavors will keep you hydrated and satisfied under the sun.
Hummus and Naan
Hummus and pita bread (or naan) make for a delicious beach food idea. Best of all, the possibilities with hummus and these bread options are endless. You can go the classic route and put out the bread with traditional hummus made of chickpeas, tahini, lemon juice, and garlic. Or, you could go with one of the many other flavors:
- Roasted Red Pepper Hummus
- Spicy Hummus
- Garlic and Herb Hummus
- Sun-Dried Tomato Hummus
- Beetroot Hummus
- Caramelized Onion Hummus
- Avocado Hummus
- Lemon and Dill Hummus
- Spinach and Artichoke Hummus
- Smoky Chipotle Hummus
- Pesto Hummus
- Jalapeño Hummus
- Black Olive Hummus
- Sriracha Hummus
- Curry Hummus
- Buffalo Hummus
- Honey Mustard Hummus
Even with all of those tasty options, you can still take it to another level by going Mediterranean. Add a variety of toppings like diced tomatoes, cucumbers, olives, and feta cheese. Sprinkle some fresh herbs like parsley or mint for an added burst of freshness. This combination adds a vibrant mix of flavors and textures, giving you a true taste of the Mediterranean cuisine.
Burrata, a creamy and indulgent Italian cheese, makes for a dip that’s perfect for a beach picnic. With its rich and velvety texture, Burrata dip pairs wonderfully with crusty bread, crackers, or fresh vegetables. Here’s a simple recipe to make your own irresistible Burrata dip:
1 large Burrata cheese ball
2 tablespoons olive oil
2 tablespoons fresh basil leaves, chopped
1 garlic clove, minced
1 teaspoon lemon zest (optional)
Salt and pepper to taste
Start by breaking the Burrata up, in a small bowl, combine the olive oil, chopped fresh basil, minced garlic, and lemon zest. Mix well to infuse the flavors.
Drizzle the olive oil mixture evenly over the Burrata. Allow the flavors to meld together for a few minutes.
Season the Burrata dip with salt and pepper according to your taste preferences. Remember that Burrata cheese is naturally creamy and slightly salty, so adjust the seasoning accordingly.
Serve the Burrata dip with crusty bread, crackers, or a selection of fresh vegetables such as cherry tomatoes, cucumber slices, or bell pepper strips.
Quick and Easy Beach Food Ideas
When you’re spending a day at the beach, convenience and simplicity are key when it comes to food. Nobody wants to be weighed down by heavy meals or spend too much time preparing elaborate dishes. That’s why we’ve gathered a selection of quick and easy beach food ideas that are not only effortless to make but also delicious to enjoy under the warm sun.
Pasta salad is a versatile and delicious dish that can be prepared ahead of time and enjoyed cold. Cook your favorite pasta shape and toss it with pesto, cherry tomatoes and diced fresh mozzarella. Add some protein like pulled rotisserie chicken or shrimp . This refreshing dish will keep you satisfied throughout your beach day.
Mini Sandwiches or Wraps. Prepare a selection of mini sandwiches or wraps filled with your favorite ingredients. Use fillings like grilled chicken, turkey, cheese, lettuce, and sliced veggies. These bite-sized delights are easy to eat on the go and will keep hunger at bay.
Cold Roasted Vegetable Wraps. Roast a variety of vegetables like zucchini, bell peppers, eggplant, and onions. Let them cool and then roll them up in tortillas with some hummus or cream cheese spread. These flavorful wraps offer a nutritious and satisfying beach meal.
Chilled Pasta Primavera. Cook pasta al dente and toss it with a medley of chilled, vegetables like bell peppers, broccoli, carrots, and snap peas. Drizzle with a light vinaigrette dressing and enjoy a refreshing pasta salad at the beach.
Hot Food Ideas That Taste Great Cold
We all know there are certain hot dishes that can be just as enjoyable when served cold. Whether you’re planning a picnic, a beach outing, or simply want to switch things up, these hot beach food ideas taste great cold will provide a refreshing twist.
Fried chicken is often enjoyed hot and crispy, but it can also be just as tasty when served cold. The flavors of the seasoning and the crispy coating remain intact even when chilled. Prepare or purchase some fried chicken ahead of time and let it cool in the refrigerator. Pack it for a picnic or enjoy it as a cold snack or part of a refreshing meal.
Quiche is another dish that can be enjoyed warm or cold. Bake a quiche with your favorite fillings, such as spinach, mushrooms, cheese, or ham, and let it cool completely. In this case, the beach food ideas are as big as your imagination! Slice it into wedges and enjoy it cold. The flavors will have a chance to meld together, and the quiche will be just as good yummy reheating. Of course, the best kind of quiche for the beach has to be a breakfast quiche! The below recipe is courtesy of Blue Bowl Recipes
Ingredients For Filling:
- 5 eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/4 tsp minced garlic
- 1/2 tsp salt
- pinch of pepper
- 1 1/2 cups fresh spinach (optional)
- 1 1/3 cups shredded cheese we used a mix of sharp cheddar and Monterrey Jack
- 6-8 slices cooked bacon, roughly chopped
Ingredients For Crust:
- 1.5 cups all purpose flour
- 3/8 tsp salt
- .5 tbsp sugar
- .5 cup + 1 tbsp cold salted butter (254 grams or 18 tbsp)
- 5 tbsp ice-cold water
Start by making (or buying) the crust. You can find a great recipe on the Blue Bowl Recipes site with very comprehensive instructions. Here is the short version. Combine the flour, salt and sugar. Then, add the in the cold butter with a pastry blender. Stir in cold water to get the dough to form. Gently work the dough into a ball. wrap and put it in freezer for 15 minutes.
After the freezer, roll the pie crust using a rolling pin and put it into a 9 inch pie plate. Trim the edges, but leave about a half inch of overhang. Use the overhang to crimp the edges. Bake at 425 F for 15-17 minutes. Be sure to bake the crust before you add your filling.
While your pie crust is baking, make your bacon. After the bacon is cooked chop it up or cut it with kitchen shears.
Combine all of the other ingredients in a bowl. Pour the filling into your pie crust once it’s out of the oven. And then, back in the oven it goes! Cover the edges of the crust this time with foil to keep it from burning.
Mac & Cheese
Of all the beach food ideas, this is our favorite. The texture of cold mac and cheese cooked to al dente, retains a slight bite even when chilled, offering a pleasant contrast to the smooth and creamy cheese sauce. Each forkful delivers a delightful combination of textures, from the softness of the pasta to the creaminess of the cheese. The chicken also adds another layer of complexity.
The convenience of cold mac and cheese also makes it an appealing choice for on-the-go occasions. Its portable nature makes it an excellent addition to beach picnics. Simply pack it in a container, and you have a satisfying and indulgent meal ready to enjoy wherever you are.
- 1 rotisserie chicken pulled from it’s bones
- 1 stick unsalted
- 1 garlic clove, minced
- 1/2 cup all purpose flour
- 3 cups whole milk
- 4 cups of chicken stock
- 1 cup sour cream (8 oz)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne
- 8 oz Gruyère, grated
- 8 oz Fontina, grated
- 1 oz Parmigiano-Reggiano
- 1 lb of your preferred tubular pasta
- Bread crumbs
Start by cooking the pasta. It is key to under cook the pasta. It will finish cooking in the oven with the cheese and other ingredients.
Heat butter in a 4 quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and stock in a slow stream, whisking, then bring to a boil, whisking.
Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in sour cream, salt, pepper, cayenne, and most of the cheese (set aside just a little). Once completely mixed, add the pasta and chicken. Pour it all into a baking pan.
Toss bread crumbs with remaining cheese then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes.
Gourmet Beach Food Ideas
Indulge in the perfect blend of flavors, creativity, and convenience with gourmet beach food ideas. These culinary delights surpass the ordinary, showcasing high quality ingredients that elevate your beach dining experience. From refreshing and elegant salads to gourmet sandwiches, artisanal wraps, and delicate seafood creations, a wide range of options awaits to satisfy every taste and preference. Embrace the extraordinary and transform your beach outing.
If you’re looking to elevate your grape game and add a touch of sophistication to your snacking experience, here’s a simple recipe to make Prosecco grapes:
- 1 pound of grapes
- 1 cup of Prosecco wine
Start by washing the grapes and remove any stems and debris. Then pour the Prosecco wine over the grapes. Make sure they are fully submerged. If needed, you can use a spoon or spatula to press them down gently.
Cover the bowl with plastic wrap or a lid put them in the fridge for at least 4 hours. If you can, keep them in the fridge overnight. This allows the grapes to soak up the flavors of the Prosecco, enhancing their taste and texture.
Once the grapes have marinated, remove them from the bowl using a slotted spoon or tongs. Serve the Prosecco grapes chilled on their own or added to a fruit salad.
- 1½ cups dry orzo pasta
- 1 recipe Greek Salad Dressing
- 1 tablespoon red wine vinegar
- 1 tablespoon fresh lemon juice
- ½ teaspoon oregano
- ¼ teaspoon sea salt
- 2 Persian cucumbers, halved vertically, and sliced ¼-inch thick
- 2 cups halved cherry tomatoes
- 1 cup cooked chickpeas, drained, and rinsed
- 4 ounces feta cheese, cut into ¼-inch cubes
- ⅓ cup thinly sliced red onion
- ½ cup pitted Kalamata olives
- 1 cup fresh basil and/or mint leaves
- Freshly ground black pepper
To cook the orzo pasta, simmer it in chicken broth until it’s al dente. Then, drain and rinse with cold water to stop the cooking process.
In a small bowl, whisk together Greek Salad Dressing, red wine vinegar, lemon juice, dried oregano, and sea salt.
Combine all the ingredients in a large bowl, including the cooked orzo pasta. Add black pepper to taste and mix well. Put the salad in the fridge for at least 30 minutes to allow the flavors to blend. Serve chilled.
Chicken, Pesto & Mozzarella Sandwich
This is our second favorite of all the beach food ideas!
- 2 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 slices of your favorite bread
- 4 tablespoons basil pesto
- 4 slices fresh mozzarella cheese
- Tomato slices (optional)
Preheat your grill or stovetop grill pan to medium-high heat.
Season the chicken breasts with salt and pepper on both sides. Drizzle 1 tablespoon of olive oil over the chicken and rub to coat evenly.
Place the chicken breasts on the grill and cook for about 4-5 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove from the grill and let them rest for a few minutes.
Spread 2 tablespoons of basil pesto on one side of each bread slice. Slice the cooked chicken breasts into thin, even slices.
Layer the chicken slices on top of the pesto-covered bread slices. Add fresh mozzarella cheese slices on top of the chicken. If desired, add tomato slices,
Top with the remaining bread slices, pesto side down.
Press the sandwiches in a panini press or grill them in a pan with a little olive oil until the cheese is melted and the bread is crispy.
These Chicken, Pesto & Mozzarella Sandwiches are a delicious combination of flavors and textures. They make for a satisfying and quick meal that’s perfect for picnics, beach outings, or a flavorful lunch at home. Enjoy the delightful blend of tender chicken, aromatic basil pesto, creamy mozzarella, and fresh ingredients in each bite.
Roasted Sweet Potato Wraps with Caramelized Onions and Pesto
Not only is this beach food idea elevated, but you can make it in a big batch to use it for more than one beach day. Recipe is courtesy of Kitchn.
- 6 tablespoons olive oil
- 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 10 to 12 ounces large Portobello mushrooms, stems removed and sliced 1/4-inch thick
- 1 pint grape tomatoes, halved
- 2 large yellow onions, thinly sliced
- 2 tablespoons water
- 8 large whole-wheat tortillas
- 1/2 cup basil pesto
- 3/4 cup grated Parmesan cheese
- Kosher salt
- Freshly ground black pepper
Preheat your oven to 400°F. Toss the sweet potatoes in 3 tablespoons of oil and 1 teaspoon of kosher salt. Spread them out in a single layer on two baking sheets. Roast for 35 minutes, stirring halfway through, until the potatoes are tender and golden brown around the edges.
In a separate bowl, toss the mushrooms with 1 1/2 tablespoons of oil and 1/2 teaspoon of salt. Place them in a single layer on a baking sheet. Also, toss the tomatoes with 1/2 tablespoon of oil and arrange them cut side up on another baking sheet. Roast the mushrooms for about 15 minutes, stirring once halfway through. At the same time, roast the tomatoes until they are slightly softened.
While the vegetables are roasting, caramelize the onions. Heat the remaining oil in a large skillet over low heat. Add the onions and 1/2 teaspoon of salt. Cook them slowly, stirring every 5 to 10 minutes, until they are soft and deeply browned. This can take up to 40 minutes. Make sure to scrape any browned bits from the bottom of the pan. Add water to deglaze the pan and allow the moisture to evaporate.
To make the wraps, spread 1 tablespoon of pesto on each tortilla. Add 1/2 cup of roasted sweet potatoes just below the center of each tortilla. Top with a few slices of roasted mushrooms, a tablespoon each of caramelized onions, roasted tomatoes, and Parmesan cheese. Roll tightly by folding the sides over the filling, then rolling from the bottom up. Repeat the process for the remaining wraps.
Enjoy these delicious and flavorful wraps as a gourmet beach food idea.
Drinks to Keep You Refreshed
When spending a day at the beach, staying hydrated and refreshed is the most essential of our beach food ideas. While water is always a top choice, why not add some variety? These beach drinks will keep you cool, revitalized, and ready to soak up the sun.
Coconut Limeade. Combine coconut water, freshly squeezed lime juice, and a touch of honey. Shake well and serve over ice for a tropical twist on a classic limeade.
Sparkling Berry Spritzer. Mix your favorite assortment of fresh berries (strawberries, raspberries, blueberries) with sparkling water and a splash of lemon juice. Serve over ice for a fizzy and fruity beach spritzer.
Lemon Basil Refresher. Muddle fresh basil leaves with lemon slices and a touch of sugar. Add sparkling water and ice for a revitalizing and aromatic beach beverage.
We Hope You Enjoyed Our Beach Food Ideas
Beach days are all about relaxation, fun, and good food. With these beach food ideas, you can satisfy your cravings while enjoying the seaside atmosphere. From quick and easy sandwiches to refreshing drinks and snacks, there are plenty of options to suit your taste preferences and keep you energized throughout your beach adventure. So, pack your beach bag with these delicious treats, and make your next beach outing a memorable and flavorful experience.