Today, I’m talking beach eats beyond the squished PB&Js in the recycled sandwich bag (at least that’s how it was done when I was growing up in the 70s.)
Come summer, I’m doing some type of insalata caprese (tomato, basil and fresh mozzarella) combo several times a week. Anything from caprese salads, to caprese sammies, to caprese pasta to Grilled Potato & Zucchini Caprese Salad.
But when going to the beach, it’s usually nothing fancy – often that peanut butter sandwich, fresh fruit and a few KIND bars.
So, I figured I’d give this salad in a jar thing and try and see how it held up to the hazards of the beach: sun, sand and seagulls.
Along with caprese salad, I’m a big fan of any type of panzanella or bread and tomato salad (like Serena’s Roasted Broccoli Panzanella Salad.) The key to a great bread salad is one that isn’t too dry or too soggy. I solved this by mixing up all the ingredients except the bread and putting in the fridge. Right before heading to the beach, I layered individual Mason jars like this: On the bottom went the toasted bread and the rest of the salad went on top. The whole jar went in a cooler with our drinks.
When it’s lunch time, you simply shake until the bread is combined with the rest of the salad. Eating out straight from the jar protects you from the sand and a potential seagull attack. Just don’t forget the forks!
I added cherries and mint with the usual tomato, basil and mozzarella. So good!
Talk about summer in a jar – I’m not kidding when I say this was my lunch for 3 days straight.
What do you bring to the beach for eats? Ever make salad in a jar – please share! We love hearing your ideas.