17 Best Recipes for Bringing to the Beach

I can think of nothing worse than planning an entire day by the ocean, only to realize you forgot to pack something delicious to eat. When you want to hit the waves or enjoy the sand and sun, you need to have proper sustenance.

Here are 17 of our very best sandwiches, snacks, salads, and dips to easily pack up and enjoy at the beach, plus tips from our readers and Simply Recipes Contributors and Editors.

Italian Sub Sandwich

"If you're packing this up for on the go, I’d recommend wrapping the sandwich whole and chopping it when you get to where you're going. That will prevent the sandwich from falling apart." —Nick Evans, Simply Recipes Contributor

Pesto Pasta Salad

"Cherry tomatoes, nuts, peas, and olive tapenade are what I had on hand for this particular version, but you could also add goat cheese, slivered almonds, sun-dried tomatoes, or snow peas." —Elise Bauer, Simply Recipes Founder

Watermelon Salad with Cotija, Jicama, and Lime

"This salad has all of the elements (acid, sugar, salt, water from the melon) of an electrolyte sports drink, the kind you drink after working out to rehydrate you. So, another great reason to enjoy this salad on a hot day. It will keep you hydrated!" —Elise

Cucumber Lime Mint Agua Fresca

"I've been making this stuff for years. If you want to make it without sugar without sacrificing sweetness or taste, add honeydew melon. The melon is sweet enough to get the job done, and pairs so well with the other veggies/fruit that you don't really get a "melon" taste." —Bekah, Simply Recipes Reader

Fattoush Salad

"Wait until just before serving to toss it with the dressing so that everything stays crisp." —Sheryl Julian, Simply Recipes Contributor

Plantain Chips

"This recipe works best with firm, green plantains which are lower in sugar and moisture and higher in starch. When shopping, look for plantains that are a vibrant green all over. Some brown spots are okay, but they shouldn’t be turning yellow." —Kayla Hoang, Simply Recipes Contributor

Loaded Veggie Sandwich

"Since this sandwich is fully loaded, it’s important to build your ingredients in the right order. I’ve engineered the layers to prevent soggy bread and help keep the sandwich together as it travels from the plate to your mouth." —Laurel Randolph, Simply Recipes Editor

Muhammara (Red Pepper and Walnut Dip)

"Think of muhammara much like you might hummus, as a flavorful dip or spread with multiple uses." —Katie Morford, Simply Recipes Contributor

Mango Avocado Salsa

"The mango you want for this particular recipe is not overly ripe. It should have minimal green on its peel, but it will not easily give way when pressed with your fingers." —Marta Rivera, Simply Recipes Contributor

Scallion Pancakes

"This recipe was quick, easy, and is a delight for the whole family to share. Fillings also can be substituted for caramelized onions, shallots or fresh chives, either way, the outcome is wonderful." —Denali, Simply Recipes Reader

Classic Muffuletta

"Rather than fresh carrots, celery, and cauliflower, I recommend using pickled Italian giardiniare." —Lance, Simply Recipes Reader

Pasta and Bean Picnic Salad

"Prep work for this salad is minimal. You just need to cook pasta, make a vinaigrette, chop up some herbs and vegetables, and open a few cans of beans." —Sheryl

Peanut Butter Cookies

"If you want chewy cookies, bake a little longer at a lower temperature." —Elise

Green Goddess Pasta Salad

"The dressing is what makes this pasta salad special. It’s not your traditional green goddess dressing, which typically has mayo and sour cream. Instead, it’s a more vibrant—both in color and flavor—vegan dressing that has loads of greens." —Devan Grimsrud, Simply Recipes Contributor

Chipotle-Lime Mixed Nuts

"As for the spices, you could use regular chili powder, cayenne, Chinese Five Spice, or Garam Masala. Just remember you'll want something sweet, something spicy, salt, something zesty, and a touch of acidity." —Elise

Sheet Pan Granola Bark

"Nudge this recipe into the dessert realm by painting the top of the cooled bark with melted dark chocolate before you break it into pieces." —Katie

Pea Pesto

"While I love the buttery sweetness pistachios lend this pesto, just about any toasted nuts or seeds can be used in their place—try walnuts, almonds, cashews, or pepitas (pumpkin seeds)." —Sheela Prakash, Simply Recipes Contributor