How to Build a Smorgasbord
- Roasted vegetables: They’re great at room temperature and wonderful sprinkled over a salad or used as a taco filling.
- Smoked or cured meats and fish: Salami, ham, smoked fish, and sausages are safe, easy outdoor food options. When possible, select wild or grassfed meats without added MSG, artificial flavorings, colors, or preservatives.
- Hard cheeses: Parmesan, manchego, aged cheddar, Gouda, and wax-wrapped cheeses travel better and won’t get as melty in warm weather as softer cheeses.
- Crackers: Look for sturdy crackers, crisps, and flatbreads made from whole grains, rice, and seeds (remember to include some gluten-free options). Choose varieties that will hold up under transport and humidity, and that are less likely to break under load.
- Olives and pickles: Marinated vegetables travel well and don’t require refrigeration to hold their texture.
- Hearty greens: Kale, collard greens, spinach, and arugula are great for outdoor salads because they don’t wilt as quickly as delicate lettuces.
- Nuts and dried fruits: A satisfying alternative to sugary, gooey desserts, these go nicely with dark chocolate.
Download the Smorgasbord Shopping List.
