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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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BusinessFamilyGather

Lover of all things food

Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

hungry for more?

sign up for exclusive recipes, entertaining guides and more!

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Watermelon Feta Salad

by Leave a Comment

The quintessential salad of summer! Watermelon feta salad with fresh basil, olive oil, and a generous sprinkle of flaky sea salt. With less than 5 minutes of prep time, this salad will be on repeat all summer long!

watermelon salad with feta, basil, and flaky sea salt in a large white bowl with brown serving spoon

Ingredients

  • Watermelon – while you can buy watermelon year round in the States, it is best in the summer months (June – August) when the watermelon is sweetest!
  • Feta – the feta adds both creaminess and a salty flavor; feel free to substitute with goat cheese or omit dairy entirely
  • Basil – I love adding fresh basil in this salad! To me, it is the quintessential herb of summer. If you don’t like or have basil on hand, mint is another great option for this salad!
  • High quality olive oil – I cannot stress this enough: you want a high quality, nutty olive oil. When you use so few ingredients in a recipe, you really want high quality, where everything can shine on its own.
  • Flaky sea salt – do not underestimate how important the flaky sea salt is! Large, crunchy flakes add not just flavor, but texture as well!
  • Freshly ground black pepper – To season all ingredients in the dish.

cubed watermelon in a bowl with feta and basil on the side

Substitutions

If you don’t have basil or just want a different flavor profile, mint is a wonderful substitution!

Don’t love feta cheese? Goat cheese is delicious!

I would not recommend switching out kosher salt in place of the flaky sea salt. The ratio varies based on the type of salt, and substituting kosher salt will be too salty. Also, the flaky sea salt adds a lovely crunchy texture! You will love.

ingredients for watermelon, feta, basil salad in a large bowl

Can watermelon salad be made ahead?

Honestly, I wouldn’t recommend making this more than 1-2 hours in advance. The longer the watermelon sits with the flaky sea salt on top, the more water is drawn out. No one wants a soggy watermelon salad. If you’re able mix this together within an hour of serving. With 5 minutes of prep time, it shouldn’t be too difficult!

watermelon salad with feta and basil in a white bowl with a wood serving spoon

Is watermelon salad gluten-free?

Sure is! This light, refreshing summer salad is vegetarian and gluten-free. If you leave out the feta, it is also dairy-free and vegan. A great option for all guests at summer cookouts, regardless of dietary restrictions!

watermelon feta salad with basil and grilled chicken wings on a gray plate

What to serve with watermelon feta salad?

I love to keep dinner simple and serve this salad alongside crispy grilled chicken wings and a big green salad. But this would be great with any summer recipes, whether grilling or dining inside! Imagine serving this next to stuffed southwest turkey burgers (omg, yum!) or this fried chicken sandwich with Alabama white sauce. Excuse me while I wipe the drool away from my face…

roasted chicken wings with watermelon feta salad on a gray plate

If you make this Watermelon Feta Salad, please let me know by leaving a rating and review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more summer recipes, check out the following:

Classic margarita recipe
Ultimate black bean burgers
Grilled potato salad with snap peas and burrata
Crispy grilled chicken wings
Grilled s’mores crostini

watermelon salad with feta, basil, and flaky sea salt in a large white bowl with brown serving spoon
Print Recipe
5 from 4 votes

Watermelon Feta Salad

A quick and easy watermelon feta salad, with basil, flaky sea salt, and a generous drizzle of extra virgin olive oil. This is the best side dish and will be on repeat all summer long!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Appetizer || Salad, Side Dish
Cuisine: American
Keyword: gluten free salad, summer salad, summer side dish, watermelon feta salad, watermelon salad, watermelone feta
Servings: 6 servings
Calories: 148kcal
Author: ari | well seasoned

Ingredients

  • ½ medium watermelon (about ~5-6 cups) cut into ½" cubes
  • 2 oz feta crumbled, plus more for garnish
  • 1 Tbsp basil thinly sliced
  • ½ Tbsp extra virgin olive oil
  • 1 tsp flaky sea salt
  • ⅛ tsp freshly ground black pepper

Instructions

  • Combine all ingredients in a large bowl, then gently toss to combine. Taste and adjust seasonings as needed. When ready to serve, garnish with a little extra feta cheese and flaky sea salt on top.
    ingredients for watermelon, feta, basil salad in a large bowl

Notes

  • Feta –  you can substitute goat cheese in place of feta
  • Basil – if you don’t have or don’t want to use basil, mint is wonderful in this salad
  • Balsamic – a drizzle of balsamic is another wonderful addition to this recipe
  • Make ahead – I do NOT recommend making this salad more than 1-2 hours in advance. The longer the watermelon sits with sea salt on it, the more water is drawn out. No one wants a soggy salad! Watermelon feta salad will keep for 5 days in a refrigerator, but is best eaten on the first day.
  • This salad is gluten-free, vegetarian, and can be dairy-free and vegan if cheese is completely omitted.

Nutrition

Calories: 148kcal | Carbohydrates: 29g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 497mg | Potassium: 420mg | Fiber: 2g | Sugar: 24g | Vitamin A: 2229IU | Vitamin C: 31mg | Calcium: 75mg | Iron: 1mg

Everything Chopped Salad with Roasted Shrimp and Halloumi

by Leave a Comment

This everything chopped salad tastes like summer! It’s loaded with mini bagel toasts, everything bagel seasoning, roasted shrimp, pan fried halloumi cheese and creamy ranch dressing! (pescaterian)

close up of chopped salad with halloumi and roasted shrimp in a gray bowl

*This post was sponsored by Taylor Farms. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible. 

The beauty of chopped salad kits is that they’re incredibly convenient. We’re keeping things simple today and merely dressing up an already delicious and nutritious salad from Taylor Farms by adding roasted shrimp and pan fried halloumi. It’s a match made in heaven, especially when paired with their creamy ranch dressing! They’re making it easy to keep fresh staples on hand during this crazy time in our lives.

Ingredients

  • 1 (12 oz bag) Taylor Farms Everything Chopped Kit: the base of the salad, which is made up green leaf lettuce, shredded broccoli, cabbage, mini bagel toasts, carrot, green onion, everything bagel seasoning, and everything seasoned ranch dressing
  • Large white shrimp, peeled and deveined: the shrimp add an overall sweetness and a great textural contrast to the crunchy chopped veggies
  • Halloumi: a salty, semi-firm cheese that gets pan seared and begins to melt
  • Olive oil: to roast the white shrimp
  • Kosher salt and black pepper: to season the shrimp while roasting
ingredients for roasted shrimp and halloumi salad

How to roast shrimp

Oven roasted shrimp could not be easier! Simply toss peeled and deveined extra large shrimp with 1 Tbsp extra virgin olive oil, ½ tsp kosher salt and ⅛ tsp black pepper (per pound of shrimp), then bake at 425F for 5 minutes. Smaller shrimp will take less time, while jumbo shrimp may take up to 10 minutes.

Key takeaway: shrimp are fully cooked when an internal temperature of 165F is reached and the shrimp have turned bright pink.

Note: for this recipe, I used extra large white shrimp, which come 16-20 per pound.

shrimp and halloumi salad on a gray plate with everything seasoning ranch

Fried halloumi

I adore halloumi. It’s salty, firm, and can be heated up (my preferred method is pan frying!) while still maintaining its shape, making it the perfect cheese for a salad!

How to cook halloumi

Slice a block of drained, dried halloumi into ¼” – ½” thick slices.

Preheat a nonstick skillet — nonstick is key! — over medium-high heat. Add 1 Tbsp oil, then pan sear halloumi slices about 2 minutes on the first side, then carefully flip with tongs and cook an additional 1 minute on the second side. If you’re eating right away, you can place warmed halloumi directly on top of salad. Otherwise, simply transfer to a plate until ready to serve.

ranch dressing being drizzled on pan seared halloumi cheese

Make ahead friendly!

You read that right! The shrimp can be eaten cold, room temperature, or hot out of the oven, so prepping for this easy weeknight salad is a breeze. Similarly, the halloumi can be cooked up to 1 day in advance. It’s best when served piping hot, but you can quickly reheat in a microwave or oven until warmed through and bubbly!

When ready to serve, combine entire contents of Taylor Farms Everything Chopped Kit — including mini bagel toasts, everything bagel seasoning, and everything bagel seasoned ranch dressing — into a large mixing bowl. Add whole shrimp and halloumi slices, then toss to combine. Alternatively, feel free to chop roasted shrimp and cheese into smaller pieces. You do you! But guys, it doesn’t matter how you serve this. The flavor combination is seriously delish.

chopped salad with ranch, roasted shrimp, and halloumi

One bite and you’ll be hooked. I certainly was! This salad has got everything going on: it’s nutritious, creamy, cheesy, and seriously satisfying!

So now I’m dying to know: do you love Taylor Farms salad kits as much as I do?! You know how passionate I am about entertaining. Hosting family and friends is my absolute favorite, so listen when I say this one gets the Ari seal of approval. I would 100% serve this, and proudly, to my nearest and dearest.

half eaten chopped salad with shrimp in a gray bowl

Now it’s your turn! Grab a bag (or two!) of Taylor Farms Everything Chopped Salad next time you run up to the store, and don’t forget the shrimp and halloumi! Your weeknight dinner routine is gonna thank you big time.

If you make this Everything Chopped Salad with Roasted Shrimp and Halloumi, please let me know by leaving a rating and review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more simple weeknight dinners, check out the following recipes:

Mozzarella Caprese Gazpacho
Skillet Chicken with White Beans and Kale
Weeknight Slow Baked Salmon with Herb Shallot Butter
Sheet Pan Chicken Meatballs with Goat Cheese
Spicy Tagliatelle with Crab, Lemon, and Capers

close up of chopped salad with halloumi and roasted shrimp in a gray bowl
Print Recipe
4.5 from 2 votes

Everything Chopped Salad with Roasted Shrimp and Halloumi

This easy chopped salad is loaded with mini bagel toasts, everything seasoning, roasted shrimp, pan fried halloumi, and a creamy ranch dressing!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Salad
Cuisine: American
Keyword: chopped salad kit, everything seasoning, how to roast shrimp, pan fried halloumi, roasted shrimp salad, weeknight chopped salad
Servings: 4 servings
Calories: 354kcal
Author: ari | well seasoned

Ingredients

  • 1 (12 oz) bag Taylor Farms Everything Chopped Salad Kit
  • 1 lb extra large white shrimp (16-20 count) peeled and deveined
  • 8 oz halloumi
  • 2 Tbsp extra virgin olive oil divided
  • ½ tsp kosher salt
  • ⅛ tsp freshly ground black pepper

Instructions

  • Preheat oven to 425F. In a large bowl, combine shrimp with 1 Tbsp olive oil, kosher salt, and black pepper then toss to combine. Place on a rimmed baking sheet, then roast for 5 minutes, or until pink and fully cooked through with an internal temperature of 165F. Set aside.
  • Meanwhile, slice halloumi cheese into ¼" – ½" thick pieces. Preheat a large nonstick skillet over medium-high heat. Add remaining 1 Tbsp olive oil to the skillet, then quickly fry halloumi 2 minutes on the first side. Carefully flip with tongs or a spatula, then cook 1 minute more. Place halloumi on a plate and set aside.
    chopped salad with ranch, roasted shrimp, and halloumi
  • In a large mixing bowl, combine entire contents of Taylor Farms Everything Chopped Kit, including mini bagel toasts, everything bagel seasoning, and ranch dressing. You can add whole shrimp and halloumi slices or chop them into smaller pieces. Add to the bowl, toss to combine, then serve immediately.
    ranch dressing being drizzled on pan seared halloumi cheese

Notes

Don’t forget to pick up an Everything Chopped Kit near you!!
  • Make ahead: both roasted shrimp and pan fried halloumi cheese are delicious warm, but can be enjoyed at room temperature. These ingredients can be prepped 1 day in advance and either eaten cold, room temperature, or heated just before serving. Do not mix salad dressing until ready to eat.
  • Shrimp can be replaced with other proteins: chicken, salmon, or roasted chickpeas are great options, but I love the texture of the shrimp with the salty halloumi!   

Nutrition

Calories: 354kcal | Carbohydrates: 1g | Protein: 36g | Fat: 22g | Saturated Fat: 11g | Cholesterol: 286mg | Sodium: 1852mg | Potassium: 91mg | Sugar: 1g | Vitamin C: 5mg | Calcium: 731mg | Iron: 2mg

Sheet Pan Chicken Meatballs with Goat Cheese

by Leave a Comment

This is not your traditional chicken meatball recipe. Oh no! Filled with tangy goat cheese, then seasoned with lemony za’atar and sumac, these sheet pan chicken meatballs are juicy, tender, and full of flavor. Best of all? No standing over a stove top to cook them!

sheet pan chicken meatballs with goat cheese in a serving bowl

Homemade chicken meatballs

Meatballs are considered a weeknight dinner essential in our home. They’re versatile, affordable, and freezer-friendly, which is likely why I always have them on hand! These meatballs get a bit of a Middle Eastern upgrade with za’atar, sumac, and lots of lemon zest. They’re stuffed with creamy goat cheese, which melts beautifully when heated and helps to keep the meatballs moist. I know you’re going to love them!

ingredients for chicken meatballs in a large mixing bowl

Ingredients

  • ground chicken or ground turkey: I like to use ground chicken or turkey because their flavor isn’t too overpowering for the other ingredients, but you can of course substitute other ground meats
  • eggs: the binding ingredient to help keep the meatballs together
  • traditional or seasoned breadcrumbs (not panko!): the other binding ingredient, but trust me you do NOT want to use panko breadcrumbs — the texture will be too coarse for meatballs!
  • za’atar: a dried herb that is both lemony and minty in flavor
  • sumac: a tangy dried spice that is a bit sour, acidic, and tastes a bit like lemon juice
  • garlic powder: dried ground garlic, but you can use fresh minced garlic as well
  • lemon zest: to help brighten the flavors of the meatballs
  • kosher salt: to season the ground chicken or turkey
  • goat cheese (soft, not hard): adds tanginess and creaminess to the meatballs
  • red onion: the onion mellows out when roasted and becomes sweet
  • bell peppers: when roasted, bell peppers become even sweeter

Note: while I love panko breadcrumbs, I do not recommend them in meatballs. The texture is too coarse. I prefer meatballs that are tender throughout and have a softer texture. Fresh breadcrumbs, however, will work fine!

making chicken meatballs stuffed with goat cheese on a sheet pan with peppers and onions

Baking versus stove top

When it comes to meatballs, I always prefer to cook mine in an oven. Less standing around, less mess, less of a pain overall. I suggest either broiling (for my no-fail method, check out these meatballs) or roasting. For a simple sheet pan dinner, add vegetables to the tray with your meatballs. Here, I’ve added 2 bell peppers and a medium red onion. Essentially you want vegetables that require approximately the same cook time as the meatballs. Bonus: they soak up residual liquid released from the meatballs. That’s extra flavor for your veggies!

Cook time

Chicken meatballs will cook for 13-15 minutes at 450F, or until the internal temperature has reached 165F.

On a stove top, meatballs will cook over medium-high heat for about 1-2 minutes on all sides, for a total of 8 minutes.

cooked chicken meatballs on a sheet pan with bell peppers and red onion

Can meatballs be frozen?

YES. I keep cooked meatballs in my freezer at all times. Cook according to directions below, then allow to cool completely before placing in a freezer safe Ziplock bag or airtight container.

Meatballs will keep in a freezer for up to 3 months.

To defrost

Place meatballs in refrigerator the night before you want to serve them to fully defrost overnight. Alternatively, you can reheat frozen meatballs on a microwave safe plate in 30 second intervals until fully heated through (about 1 minute).

goat cheese stuffed chicken meatballs with roasted veggies and potatoes in a bowl

It’s hard to put into words how much my family adores these chicken meatballs. They’re moist, aromatic, and seriously simple to make. And duh, everyone loved a sheet pan dinner! Can’t ask for much more than that!

If you make these Sheet Pan Chicken Meatballs with Goat Cheese, please let me know by leaving a review and rating below.

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more quick and simple weeknight meals, check out the following recipes:

Crispy pan seared salmon with lemon parmesan cream sauce
Mozzarella caprese
Anchovy chicken
Spicy tagliatelle with crab, lemon, and capers
Roast rack of lamb

sheet pan chicken meatballs with goat cheese in a serving bowl
Print Recipe
5 from 2 votes

Sheet Pan Chicken Meatballs with Goat Cheese

Simple, flavorful chicken meatballs with a middle eastern flare get stuffed with goat cheese and roasted on a sheet pan with bell peppers and red onion. The whole dish can be made from start-to-finish in less than 30 minutes. Perfect for busy weeknights and lazy weekends alike!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dinner
Cuisine: American, Middle Eastern
Keyword: chicken meatballs, how long to bake meatballs, how to cook meatballs, sheet pan dinner, stuffed meatballs
Servings: 8 servings
Calories: 316kcal

Equipment

  • ¼ cup cookie scoop

Ingredients

  • 3 Tbsp extra virgin olive oil
  • 2 bell peppers red, orange, or yellow, cut into ½" pieces
  • 1 medium red onion cut into ½" pieces
  • 2 lbs ground chicken or turkey
  • 2 large eggs whisked
  • 1 cup breadcrumbs plain or seasoned
  • ¼ cup fresh parsley chopped
  • 1 ½ tsp za'atar
  • 1 tsp sumac
  • 1 tsp granulated garlic
  • 1 ½ tsp kosher salt divided
  • zest of 1 lemon
  • 2 oz goat cheese plus more for serving

Instructions

  • Preheat oven to 450F. Drizzle olive oil on a rimmed baking sheet, then place chopped red onion and bell peppers on top. Sprinkle with ½ tsp kosher salt, then toss to thoroughly coat.
  • In a large mixing bowl, add ground chicken, eggs, breadcrumbs, parsley, za'atar, sumac, garlic, remaining salt, and lemon zest. Gently stir until will mixed.
    ingredients for chicken meatballs in a large mixing bowl
  • Use a ¼ cup cookie scoop to portion out meatballs. Take 1 level scoop of chicken meatball mixture and place in your hand. Add about ½ tsp of goat cheese right on top in the center. Scoop out another level ¼ cup of chicken and place directly on top of goat cheese. Use your hands to form the meatball and seal it around the cheese. Place on prepared baking sheet with veggies. Repeat with remaining chicken and goat cheese until all meatballs are formed. 2 lbs of ground chicken should yield approximately 16 meatballs.
    making chicken meatballs stuffed with goat cheese on a sheet pan with peppers and onions
  • Cook for 13-15 minutes, or until an internal temperature of 165F is reached. Serve meatballs with roasted vegetables immediately, adding extra crumbled goat cheese on top as wanted.
    goat cheese stuffed chicken meatballs with roasted veggies and potatoes in a bowl

Notes

  • Substitutes for chicken: ground turkey or ground lamb work well with the za’atar and sumac! You can use ground beef or ground pork, but the flavor profile will be quite different.
  • Breadcrumbs: I do not recommend using panko breadcrumbs in meatballs. The texture is too coarse. Instead, if you don’t have dried plain or seasoned breadcrumbs (either is fine here!), try making your own with a few pieces of store-bought bread in a food processor.
  • To cook meatballs on stovetop: heat a few tablespoons of olive oil over medium-high heat in a large skillet. Cook meatballs 1-2 minutes per side until evenly browned on all sides, about 8-10 minutes total. 
  • Cheese: feta can easily be substituted in place of goat cheese
  • To freeze: allow cooked meatballs to cool completely to room temperature. Transfer to an airtight, freezer-safe container then freeze. Meatballs will keep for up to 3 months in a freezer.
  • To defrost:  either allow meatballs to thaw in a refrigerator overnight or place on a microwave safe plate and heat in 30 second intervals until fully defrosted (about 1 minute).

Nutrition

Serving: 2meatballs | Calories: 316kcal | Carbohydrates: 13g | Protein: 25g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 147mg | Sodium: 650mg | Potassium: 733mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1237IU | Vitamin C: 42mg | Calcium: 60mg | Iron: 2mg

Roasted Fennel

by Leave a Comment

If you’re looking for a quick, flavorful side dish, roasted fennel with parmesan is as simple as it gets! Fennel bulb is roasted with olive oil and kosher salt, then finished with a squeeze of fresh lemon juice and a generous sprinkle of parmesan. A recipe the whole family will love!

roasted fennel with parmesan cheese and lemon wedges in a bowl

How to cut fennel

Begin by trimming the fennel fronds (the top green part) away from the bulb (the white part), but do not discard. The fennel fronts, which look like fresh dill, can be used just like other fresh herbs and have a delicate texture! Whenever I cook with fennel, I like to garnish the finished fish with the fennel fronds.

Next, trim the very bottom of the fennel bulb off. You can now sit the bulb on the flat side so it’s standing up. Slice the fennel in half lengthwise, then peel the outer layer off and discard.

For this recipe, I like to cut each halved fennel into ½” thick slices, keeping a portion of the core intact on each piece. You should get about 8 wedges from each fennel bulb.

3 whole fennel bulbs

What does fennel taste like?

Though fennel looks similar to an onion, it actually tastes like licorice. I find the annis flavor to be a little intense, so when I eat it raw, I thinly slice it first and then soak in cold water for 10 minutes before serving.

When roasted however, fennel becomes sweet and slightly nutty, similar to when onions are cooked.

slices of fennel bulb on a baking sheet with olive oil, salt, and pepper

6 simple ingredients

  • 3 fennel bulbs – raw fennel has an intense licorice flavor, but roasted fennel is much more like an onion; it becomes mellow and sweet when roasted
  • olive oil – to flavor the fennel while roasting
  • kosher salt – to season the fennel
  • freshly ground black pepper – to season the fennel
  • fresh lemon juice – a bright burst of acidity to light the overall flavor of the dish
  • parmesan or pecorino romano – adds nuttiness and saltiness to the fennel

roasted fennel on a rimmed baking sheet

How to roast fennel

Roasting fennel could not be easier! Place slices of fennel (with core in tact) that are about ½” thick on a rimmed baking sheet. Drizzle generously with olive oil, kosher salt, and black pepper. Roast at 400F until crispy on the outside and creamy in the center.

When the fennel comes out, I like to squeeze a little fresh lemon juice on top, then sprinkle with freshly grated parmesan or pecorino cheese. The salty sweet combo is addictive!

Cook time

Roasted fennel cooks in 40 minutes. Cook at 400F for 25 minutes, then flip pieces of fennel over and cook 15 minutes more.

roast fennel with lemon and parmesan on a grey plate

Things that go well with roasted fennel

Nothing in the world beats a perfect roast chicken, so that would be a great entrée here. We serve this with cracklin’ chicken — the crispiest skin ever! — but grilled salmon would be lovely too!

roasted fennel with lemon and parmesan on a grey plate

If you make Roasted Fennel, please let me know by leaving a review and rating below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For other quick weeknight favorites, check out the following recipes:

Weeknight chicken milanese with fennel salad
Salmon escabeche
Grilled lobster tails and clams
Crispy grilled chicken wings
Roasted golden beets with horseradish

roasted fennel with parmesan cheese and lemon wedges in a bowl
Print Recipe
5 from 1 vote

Roasted Fennel

Roasted fennel becomes crispy on the outside and tender on the inside. Top with plenty of grated parmesan and a squeeze of fresh lemon juice for an easy, versatile side dish!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Side Dish
Cuisine: American
Keyword: fennel with parmesan, how long to cook fennel, how to roast fennel, roasted fennel
Servings: 4 servings
Calories: 135kcal
Author: ari | well seasoned

Ingredients

  • 3 medium fennel bulbs
  • 2 Tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ½ lemon
  • 3 Tbsp parmesan or pecorino romano grated

Instructions

  • Preheat an oven to 400F. To trim fennel, slice off the very bottom of each bulb (leaving the core intact) as well as the fennel fronds (the green part). Reserve fennel fronds for garnish — the tender green leaves can be pulled off and used similarly to fresh herbs. Stand the fennel up on a cutting board so it's sitting flat, then cut in half lengthwise. Lay cut side down, then slice each half into ½" thick pieces. You should get 6-8 slices from each full fennel bulb, depending on size.
    slices of fennel bulb on a baking sheet with olive oil, salt, and pepper
  • Place fennel slices on a rimmed baking sheet, then drizzle with olive oil, salt, and pepper. Toss to evenly coat, then roast for 25 minutes. Carefully flip each piece of fennel, then cook another 15 minutes, or until crispy on the outside and tender in the center.
    roasted fennel on a rimmed baking sheet
  • Transfer fennel to a serving bowl, then squeeze half a lemon on top. Sprinkle generously with grated parmesan, then garnish with a few reserved fennel fronds. Serve immediately
    roasted fennel with lemon and parmesan on a grey plate

Notes

  • Parmesan: if you don’t have parmesan, pecorino romano would be great

Nutrition

Calories: 135kcal | Carbohydrates: 14g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 733mg | Potassium: 745mg | Fiber: 6g | Sugar: 1g | Vitamin A: 264IU | Vitamin C: 28mg | Calcium: 134mg | Iron: 1mg

Spicy Ramen Noodles

by Leave a Comment

One bite of spicy ramen noodles and you will never want to order takeout again. Fresh ramen noodles are sautéed with garlic, ginger, scallions, soy sauce, mirin, and spicy chili crunch. Each bite is better than the last!

spicy ramen noodles with scallions and sesame

When I think about this recipe, the first thing that comes to mind is comfort food. Asian flavors are so uniquely comforting to my husband and I. Sure, you could order a similar dish from your local takeout joint, but I promise this is leagues better than anything you’ll pick up curbside. Total bonus: after you mise en place the ingredients, the cook time is less than 10 minutes!

ingredients for spicy ramen noodles

What you’ll need

Grab the following ingredients:

  • fresh ramen noodles (recommended substitutions below!) – thin, chewy wheat noodles, perfect for stir frying
  • scallions – these add a gentle onion flavor to the entire dish
  • garlic – lots of garlic is used in this recipe to give a warm flavor
  • ginger paste or fresh ginger – light, bright, and zesty flavor that is both sweet and warm
  • soy sauce – to season and add a salty flavor
  • mirin – bright acidity to contrast the fish sauce and soy sauce
  • fish sauce – for an underlying umami flavor
  • chili onion crunch or other spicy chili garlic sauce – a crunchy, spicy chili paste used in Asian recipes to add texture, flavor, and heat
  • sesame seeds – adds a slight crunch and a bit of sesame flavor

If you want to try and make homemade ramen noodles at home, this recipe looks solid.

fresh ramen noodles in a skillet

How to make spicy ramen noodles

The cooking time for this recipe is less than 10 minutes, so it helps if your ramen noodles are cooked and drained before you begin.

First, heat up a light, neutral oil (canola, vegetable, or grapeseed) in a large wok or skillet over high heat. When very hot, add the white part of the scallions (thinly sliced) and sauté for 1 minute. Next, add garlic and ginger, then cook 1 minute more, or until fragrant.

Add cooked ramen noodles to the wok or skillet, then pour wet ingredients on top — soy sauce, mirin, and fish sauce. Toss to combine and thoroughly coat.

Add remaining green onions to the noodles, then add 1-2 Tbsp of chili garlic crunch depending on how spicy you like it. One final toss and she’s ready to eat! Garnish with sesame seeds and serve immediately.

stir fried ramen noodles with scallions and chili onion crunch

What are ramen noodles anyway?

Ramen noodles are a wheat noodle originating from China. They are thin, chewy, and perfect for quick stir fries! I buy fresh ramen noodles at Whole Foods in the refrigerated section. Sun Noodle is my absolute favorite brand! Amazing texture, quick cook time, and inexpensive (10 oz is $2.99)!

Other noodles that will work

If you can’t get your hands on fresh ramen noodles, you can substitute fresh or dry ‘chow mein’ noodles (labeled ‘Chinese egg noodles’), soba, or udon. Most of these are regularly available in the Asian aisle at your local grocery store.

stir fried ramen noodles on a blue plate

What is chili onion crunch?

Omg, I’m so glad you asked! Okay, so Trader Joe’s chili onion crunch was 100% the inspiration for this recipe. We bought it a few weeks ago and have not been able to stop adding it to dishes. Everything from avocado toast (TRUST ME) to sticky rice with soy sauce eggs. This sauce can do no wrong! If you don’t have a Trader Joe’s nearby or want to try a variation, any Asian chili sauce will do.

I add 2 Tbsp of the sauce directly to the ramen noodles in a hot pan (omg yum!), then spoon an extra little drizzle on top right before serving. But I like it hot! Cut back on the spice if you’re sensitive to heat.

spicy ramen noodles in a blue bowl

Better than takeout

Perhaps what I love most about this recipe is that you eliminate the need for greasy, uninteresting takeout! But, just like with noodles from your favorite corner shop, these are exceptionally delicious when eaten cold. I may or may not be eating my leftovers for breakfast tomorrow…

Wine pairings!

As part of my Date Night In series, I’m offering up a few wine suggestions to serve alongside. Of note is that a cold, crisp, light beer or sake would likely make a great pairing! But I’m a wine kinda gal, so vino it is.

Red wine: crisp, light-bodied reds, such as Pinot Noir, Zinfandel, or even a bubbly Lambrusco!

Rosé: I worked with Wolffer Estate a few years ago and the whole task was to pair rosé with spicy ethnic foods. The fruitiness is such a great match for heat. It works!

White wine: A medium-dry wine with a noticeably crisp acidity works well with both the soy sauce and the heat from the chili sauce; Chenin Blanc, unoaked Chardonnay (the only kind I really enjoy), or Vouvray.

If you make Spicy Ramen Noodles, please let me know by leaving a rating and review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more Asian-inspired meals, check out the following recipes:

(10 minute!) Blistered shisito peppers
Thai turkey meatballs with coconut curry
Asian stuffed peppers
Miso-marinated salmon bowls
Soy sauce eggs (shoyu tamago)

spicy ramen noodles with scallions and sesame
Print Recipe
5 from 3 votes

Spicy Ramen Noodles

Better than take out, FULL of flavor, and cooks up in 10 minutes! Sesame noodles are a must for a quick lunch or dinner!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: chili garlic crunch, chili onion crunch, ramen noodles, spicy ramen noodles, stir fry noodles, takeout noodles
Servings: 4 servings
Calories: 432kcal
Author: ari | well seasoned

Ingredients

  • 10 oz fresh ramen noodles cooked and drained
  • 3 Tbsp vegetable or canola oil
  • bunch scallions, thinly sliced, whites and green parts divided
  • 4 garlic cloves, minced (about 2 Tbsp)
  • 1 Tbsp ginger paste or 1 inch ginger, peeled and finely grated
  • 3 Tbsp low-sodium soy sauce
  • 1 tsp fish sauce
  • 1 Tbsp mirin
  • 2 tsp sesame seds
  • 2 Tbsp chili onion crunch

Instructions

  • Heat a large wok or skillet over high heat, then add canola oil. When hot add thinly sliced whites of scallions (about ⅓ cup) and sauté, stirring often, 1 minute. Add minced garlic and ginger paste (or fresh ginger) and cook 1 minute more.
    sautéed scallions with ginger and garlic
  • To the pan, add cooked ramen noodles, soy sauce, mirin, and fish sauce, then toss to thoroughly coat. Add remaining thinly sliced scallions (the green part!), reserving just a few for garnish, and 1-2 Tbsp of chili sauce (depending on how spicy you like it). Give one final toss, then divide equally into bowls. Top each serving with sesame seeds, more scallions, and a drizzle of chili garlic sauce if wanted. Serve immediately, though these are just as delicious room temperature or even cold!
    stir fried ramen noodles with scallions and chili onion crunch

Notes

  • Ramen noodles: if you cannot find fresh ramen (wheat) noodles (I buy mine at Whole Foods in the refrigerated section, Sun Noodle is my absolute favorite!), you can substitute fresh or dry ‘chow mein’ noodles sometimes labeled ‘Chinese egg noodles,’ soba, or udon.
  • If you can’t find Chili Onion Crunch from Trader Joe’s, use any spicy chili garlic sauce, most often found in the Asian section of grocery stores or at an Asian market if you’re lucky enough to have one nearby! Alternatively, sriracha or Gochujang can be substituted in moderation.
  • Ginger paste: if you do not have ginger paste, you can of course use fresh ginger! Take a 1-inch piece of ginger, peel it, then mince finely or grate on a microplane.
  • Mirin: a good substitute for mirin (sweet cooking rice wine) is rice vinegar. It helps to counter the soy and fish sauces!

Nutrition

Calories: 432kcal | Carbohydrates: 51g | Protein: 8g | Fat: 22g | Saturated Fat: 6g | Sodium: 2413mg | Potassium: 160mg | Fiber: 2g | Sugar: 4g | Vitamin C: 1mg | Calcium: 26mg | Iron: 3mg

Marinated Feta

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Marinated feta is one of my favorite (and most requested!) appetizers. A block of feta is drizzled with high quality extra virgin olive oil, sprinkled with sea salt and freshly ground black pepper, then topped with thyme leaves. Serve with crusty baguette and mixed olives for an easy, no-cook appetizer.

marinated feta with extra virgin olive oil in a white bowl

Ingredients

  • A block of feta cheese or little cubes of feta – a firm, salty, tangy, and rich cheese
  • High quality finishing extra virgin olive oil (recommended brand below!) – HIGH quality, which will be much nuttier and fragrant than a traditional olive oil
  • Flaky sea salt – to season both the cheese and the oil
  • Freshly ground black pepper – adds a slight bite to the cheese and oil
  • 1 dried bay leaf – used to gently immerse flavor into the olive oil
  • Fresh thyme leaves or other fresh herbs – to flavor the olive oil and feta cheese

That’s it! This is the such an easy appetizer, regardless of occasion!

How to make marinated feta

You ready for this?

Place a block of feta cheese in a large, shallow serving bowl. Next, drizzle with copious amounts of extra virgin olive oil. Add a dried bay leaf to the bowl. Finally, sprinkle the feta with flaky sea salt, freshly ground black pepper, and a few fresh thyme leaves.

Quick and simple appetizer for a crowd? CHECK.

block of feta in bowl with extra virgin olive oil being drizzled on top

Prep at least 1 hour before serving

Another thing to love about this recipe? It benefits from being prepped at least 1 hour in advance. Why? Because — like all cheeses — the feta will be easier to serve, cut, or slice into if it’s room temperature. Trust me! That hour makes a difference.

I am always searching for appetizer ideas that benefit from being prepped before guests ever walk through the door. THIS IS IT, my friends. This is it.

feta cheese with olive oil in a large bowl

What to serve with marinated feta

Here’s where I keep things unbelievably simple. The only things I’ll serve with this appetizer are slices of crusty bread and olives. Go to the olive bar at your favorite grocery store, scoop up a heaping cup of your favorite mixed olives, then drizzle with a bit of that extra virgin olive oil you used for the feta.

Quick, simple, understated elegance.

Marinated block of feta in bowl with extra virgin olive oil and fresh herbs

How long will this last?

If your guests are hungry, not very long at all! I kid.

We have kept leftovers for at least 2-3 days in an airtight container in a refrigerator, but the flaky sea salt (mandatory!!) may dissolve. If that happens, just sprinkle a few more flakes on before serving again. If your dish is running low on oil, drizzle more!

marinated feta in olive oil with thyme and sea salt

Why I recommend a super high quality extra virgin olive oil

I cannot stress this enough: when finishing recipes, I always give them a generous drizzle of a high quality finishing oil (always extra virgin). They’re nutty, a bit peppery, and so, so good. With marinated feta, none of the ingredients are cooked. You really want to work with the highest quality ingredients you can get your hands on.

This post is not sponsored, however this recipe was developed last year for Carapelli, but I kid you not, this is HANDS DOWN my favorite finishing oil. The il centenario is magical. Well worth the price in my opinion, especially because we use it sparingly.

If you make Marinated Feta, please let me know by leaving a review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

If you’re looking for other easy appetizers, check out the following recipes:

Spiced nuts
Pan-fried lamb chops
Israeli cheese bourekas
Phyllo-wrapped feta
Cranberry walnut crostini with ricotta, butternut squash, and balsamic

marinated feta with extra virgin olive oil in a white bowl
Print Recipe
5 from 1 vote

Marinated Feta

Quick, simple, no-cook appetizer of marinated feta with high quality extra virgin olive oil, flaky sea salt, black pepper, and fresh thyme leaves. An easy and impressive appetizer for a crowd!
Prep Time5 mins
Cook Time0 mins
Total Time5 mins
Course: Appetizer
Cuisine: American
Keyword: easy appetizers, holiday appetizers, how to marinate cheese, marinated feta, marinated olives, no cook appetizer
Servings: 6 servings
Calories: 110kcal
Author: ari | well seasoned

Ingredients

  • 8 oz (½ lb) block of Greek feta cheese drained
  • ⅓ cup high quality extra virgin olive oil
  • 1 dried bay leaf
  • ½ tsp flaky sea salt
  • ¼ tsp freshly ground black pepper
  • 2 sprigs thyme leaves pulled
  • crusty bread or crackers for serving
  • mixed olives for serving

Instructions

  • One hour before serving, remove feta from refrigerator to come to room temperature.
  • Place feta in a large shallow bowl. Drizzle olive oil on top and around feta. Add bay leaf to the bowl.
    block of feta in bowl with extra virgin olive oil being drizzled on top
  • Sprinkle feta with flaky sea salt, black pepper, and fresh thyme leaves. Serve with crusty bread or crackers and olives.
    marinated feta in olive oil with thyme and sea salt

Notes

  • Cheese: yes, you can marinate other cheese! Goat cheese or small balls of mozzarella work great!
  • Olive oil: I do not recommend using an oil such as avocado or coconut oil — or anything with light flavor. You really want that bold, nutty flavor from extra virgin!
  • Herbs: go crazy! If you have dill, use dill. If you’ve got tarragon, use tarragon. Use what you’ve got on hand!
  • Marinated feta can be made a few hours in advance, but do not sprinkle with salt and pepper until serving so they don’t dissolve or get soft!
  • This will stay fresh in an airtight container in a refrigerator for up to 3 days.

Nutrition

Calories: 110kcal | Carbohydrates: 1g | Protein: 1g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Mozzarella Caprese Gazpacho

by Leave a Comment

This is the most elegant version of a caprese salad you can imagine! Heirloom tomatoes are blended with olive oil to form a luscious and creamy sauce reminiscent of a gazpacho, which is then topped with fresh pulled mozzarella. Drizzle the whole plate with homemade basil oil and some fresh basil leaves. Date night perfection!

mozzarella caprese with basil oil

This is a completely modern take on a caprese salad. Sure, you could slice some ripe tomatoes and fresh mozzarella, layer them on a plate with basil, and drizzle with olive oil, but why oh why would you do that when you can take a traditional caprese salad to the next level?

Enter what I’m now referring to as mozzarella caprese. It’s like a caprese gazpacho, and you absolutely 100% NEED to try it asap.

So what the heck is this?

The ‘sauce’ is kind of like gazpacho. It’s fresh ingredients, blended together in a food processor, then strained. I took my favorite components from a caprese — tomatoes, duh! — and processed them with high quality extra virgin olive oil, kosher salt, freshly ground black pepper, a splash of vinegar, and fresh basil.

It tastes pretty unbelievable on its own!

how to make caprese gazpacho

Basil oil

So now that we’ve got the base of the dish made, we’re moving onto a homemade basil oil. This is stupid simple.

Place fresh basil leaves in the bowl of a food processor with blade attachment affixed, then process while slowly drizzling in olive oil. This will sit until you’re ready to strain it and serve. I told you – EASY!!

fresh basil in a food processor bowl

To assemble

Pour the strained heirloom tomato sauce (gazpacho) into a shallow serving bowl or dish.

Next, take a large ball of fresh mozzarella and pull it with your hands into bite size pieces. Place them directly on top of the sauce.

Finally, drizzle mozzarella caprese generously with basil oil.

Note: if your fresh mozzarella is NOT salted, you’ll probably want to sprinkle a little flaky sea salt on top. No regrets!

mozzarella caprese with basil oil in a bowl

You could stop now, but…. why not add a few fresh basil leaves?

caprese sauce with fresh mozzarella in a bowl with fresh basil

What to serve with this

CRUSTY BREAD. Did you hear me in the back?! You def want to serve this with a big old piece of crusty bread for sopping up that delicious heirloom sauce. If you

serving spoon with fresh mozzarella and heirloom tomato sauce in a white bowl

Wine pairings!

As part of my Date Night In series, I’m offering up a few wine suggestions to serve alongside. Because the tomatoes are kept raw in this preparation (read: higher acidity than if they were cooked), you’re going to want to stick with wines that mirror that (aka: have a higher acidity).

Red wine: light-bodied reds, such as Gamay, Cinsault, or a lighter Pinot Noir

Rosé: I can vouch from personal experience that Wolffer Estate rosés pair beautifully! My favorite is their Summer in a Bottle, but the Finca and Estate rosés are also wonderful. Again, look for something with a fair amount of acidity.

White wine: Sancerre (one of our all-the-time go to wines!), Chablis, or Riesling would be great.

If you make this Mozzarella Caprese Gazpacho, let me know by leaving a review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more date night worthy meals, check out the following recipes:

Creamy polenta with roasted mushrooms
Phyllo-wrapped feta with truffle honey
Roasted butternut squash with za’atar and lemon tahini sauce
Anchovy chicken
Soy sauce eggs (shoyu tamago) with sticky rice

mozzarella caprese with basil oil
Print Recipe
5 from 4 votes

Mozzarella Caprese Gazpacho

Freshly torn mozzarella is served on top of a gazpacho ade from puréed heirloom tomatoes with olive oil and basil. Moazzarella caprese gazpacho is an elevated, deconstructed caprese salad worthy of any and all special occasions!
Prep Time15 mins
Cook Time0 mins
Total Time15 mins
Course: Appetizer, Soup
Cuisine: Italian
Keyword: caprese salad, fresh mozzarella, how to make gazpacho, tomato gazpacho
Servings: 2 servings
Calories: 637kcal
Author: ari | well seasoned

Equipment

  • Fine mesh sieve

Ingredients

  • 1 ½ lbs heirloom tomatoes (2-3 large tomatoes)
  • ½ Tbsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¾ cup extra virgin olive oil divided
  • 1 Tbsp white wine vinegar
  • 1 ¼ cup packed basil leaves divided
  • 6-8 oz fresh mozzarella
  • flaky sea salt for serving
  • crusty bread for serving

Instructions

To make gazpacho

  • Remove the core of each tomato with a paring knife and discard, then cut the rest of each tomato into large chunks. Place into the bowl of a food processor fitted with blade attachment.
    heirloom tomatoes in a food processor
  • To the food processor, add salt and pepper, then pulse until a somewhat chunky, somewhat smooth mixture forms — about 10 quick pulses.
  • Remove the lid, add ¼ cup packed basil and white wine vinegar to the bowl, then return the lid and pulse to combine. With the motor running, drizzle in ⅓ – ½ cup olive oil. You don't want the gazpacho to be too thin, so once it's combined, turn off the processor.
    basil leaves in a food processor with processed tomatoes
  • Place a fine mesh sieve under a large bowl, then pour the tomato mixture into the sieve. Use a rubber spatula to push the sauce through, leaving behind only the pulp and small bits of basil (discard). If not using right away, cover the soup with plastic wrap and store in refrigerator until serving.
    tomato pulp in a food stringer over a large bowl

To make basil oil

  • Meanwhile, make a quick basil olive oil. Rinse the bowl of the food processor with water, then shake any excess liquid out. Add 1 cup packed basil leaves to the bowl fitted with blade attachment, then process until finely chopped. With the processor running, drizzle in ¼ cup olive oil. Once again, place your fine mesh sieve on top of a bowl, then strain basil oil. Set aside.
    fresh basil leaves in a food processor

To assemble

  • Divide tomato gazpacho into shallow bowls. Tear fresh mozzarella with hands into small, bite-size pieces, then place directly on top of sauce. Use a spoon to drizzle a small amount of basil oil back and forth over the top of the dish.
    caprese sauce with fresh mozzarella in a bowl with fresh basil
  • Optional: sprinkle some flaky sea salt on top of each piece of mozzarella. Serve gazpacho with crusty toasted bread.

Notes

  • Caprese gazpacho can be made up to 3 days in advance and stored in a refrigerator in an airtight container. 
  • For this recipe, fresh mozzarella is best (versus shredded or grated cheese). Other soft cheese will work, but we’re going for that classic caprese flavor profile!
  • To freeze: place gazpacho in an airtight freezer-safe container, then freeze until solid. Gazpacho will keep in freezer for up to 6 months.
  • To reheat from frozen: place container in a refrigerator to slowly thaw overnight.

Nutrition

Calories: 637kcal | Carbohydrates: 15g | Protein: 22g | Fat: 56g | Saturated Fat: 16g | Cholesterol: 67mg | Sodium: 2296mg | Potassium: 871mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3567IU | Vitamin C: 47mg | Calcium: 469mg | Iron: 2mg

White Bean Salad with Tuna

by Leave a Comment

This may not look like much, but marinated white bean salad is the lunch of my dreams. It comes together with simple pantry staples — canned beans! — but gets jazzed up with lots of fresh herbs, high quality olive oil, vinegar, and really good jarred tuna. You will eat this on repeat, both for lunch and dinner!

marinated white beans with tuna and dill on a gray palte

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What you’ll need

  • canned cannelini beans – No need to use fresh, drained, rinsed canned beans work great here
  • canned navy beans – If you can’t find cannelini or navy beans, any soft white beans will work!
  • 1 large or 2 small shallots – To add a crunchy texture, and a slight bite to the marinade.
  • extra virgin olive oil – High quality here is best. My go-to is Carapelli, I finish most of my dishes with this and their il Centennario olive oil when it’s available!
  • tarragon (or other) vinegar – If you don’t have tarragon vinegar, use whichever vinegar you’ve got on hand! White wine, red wine, apple cider, anything except balsamic, which will drastically change the flavor.
  • fresh lemon juice – For a touch of acidity to lighten up the white bean marinade
  • dijon mustard – Adds that slight little kick and bite to the marinade for the white beans
  • kosher salt – To bring out the flavors in the entire dish
  • freshly ground black pepper – To season all ingredients
  • fresh herbs (dill, oregano, basil, parsley) – These add SO MUCH FLAVOR to an otherwise very simple dish. Don’t get caught up on the exact herbs used, you can mix and match what you’ve got on hand!
  • high quality jarred tuna – We’re not cooking the tuna here, so go with something nicer than you’d use for a typical tuna salad. My favorite tuna to use is by Tonnino. A pack of 6 (6.7 oz) jars will set you back ~$40, but the difference in quality is vast. They also sell smaller 4 oz tins that are less expensive.

ingredients for marinated white bean salad

Simple marinade

Very little is required here. A decent extra virgin olive oil, a vinegar of your choice (tarragon, champagne, white wine, or red wine work well), some dijon mustard, kosher salt, black pepper, and a squeeze of fresh lemon juice. EASY.

how to make marinated white bean salad

Make ahead!

The best part of this recipe is the ability to marinate the beans ahead of time. The longer it sits, the better it gets! You can have the white beans marinating up to 2 days before serving, making this a great meal prep lunch or dinner, though to be honest I would TOTALLY serve this to company when entertaining!

Add the tuna right before serving if you want to keep it in big chunks. Great for presentation and wow factor!

white bean salad with tuna and dill in gray bowls

Can I leave out the tuna?

For sure. Honestly, if you don’t have a high quality jarred tuna (such as Tonnino — my favorite) and only have canned tuna, I’d recommend leaving the fish out altogether.

No, this is not me being pretentious or snobby. I freakin’ LOVE canned tuna. My go-to is Bumble Bee Solid White Albacore, and I use it in everything from pastas to epic tuna melts, but for this — where the tuna is eaten simply with no alterations or add-ons being made — you want REALLY high quality. If, however, you do leave the fish out, the marinated beans are dairy-free, gluten-free, and vegan!

marinated bean salad on a gray plate with tuna, shallots, and dill

Other proteins

If you either don’t have a good jarred tuna on standby or don’t want to use it, the following would make a great addition: rotisserie chicken, crispy seared salmon, or just a sprinkle of good feta cheese!

I don’t say this lightly: this salad is so good and so elegant that I would 100% serve this while entertaining. And literally it’s made up of pantry staples! I know you’re going to love this. Please, please, please give it a try and shout out below what you think!

If you make this White Bean Salad, let me know by rating and leaving a review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more simple, yet elegant meals, check out the following recipes:

Salmon escabeche
Roasted grape crostini with whipped ricotta
Cherry tomato confit with garlic and shallots
Creamy polenta with roasted mushrooms
Soy sauce eggs

marinated white beans with tuna and dill on a gray palte
Print Recipe
5 from 4 votes

White Bean Salad

A few simple pantry staples come together to create an elegant lunch or dinner. Marinated white bean salad is a mix of canned beans, high quality jarred tuna, and fresh herbs that is simple enough for a weekday lunch, but nice enough to serve guests when entertaining!
Prep Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Dinner, Lunch
Cuisine: American
Keyword: bean salad, cannelini beans, marinated white beans, navy beans, white bean salad, white beans with tuna
Servings: 4 servings
Calories: 138kcal
Author: ari | well seasoned

Ingredients

  • 1 (15 oz) can cannelini beans rinsed and drained
  • 1 (15 oz) can navy beans rinsed and drained
  • 1 medium shallot thinly sliced
  • ¼ cup extra virgin olive oil
  • 2 Tbsp tarragon vinegar or other vinegar, such as red wine, white wine, or champagne
  • 2 Tbsp fresh lemon juice about ½ a lemon
  • 1 tsp dijon mustard
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • ¼ cup fresh dill chopped
  • 2 Tbsp basil thinly sliced
  • 2 Tbsp oregano chopped
  • 2 Tbsp parsley chopped
  • 1 (6.7 oz) jar tuna fillets high quality, such as Tonnino
  • flaky sea salt for serving

Instructions

  • In a large bowl, whisk together olive oil, tarragon vinegar, lemon juice, dijon vinegar, salt, and pepper. Add shallot, then toss.
    olive oil and shallots in a pink bowl
  • Add drained beans, fresh herbs, and toss gently to coat. Marinated beans can be refrigerated for use another day or left at room temperature to be served later.
    white beans in a pink bowl with fresh herbs on top
  • When ready to serve, place tuna on top, trying not to break the tuna up into small pieces. Sprinkle a few pieces of flaky sea salt on top of the tuna, then add a little more black pepper or fresh herbs if wanted. Serve immediately.
    marinated bean salad on a gray plate with tuna, shallots, and dill

Notes

Marinated white beans can be made up to 2 days in advance. Add tuna just before serving.
For this recipe, because we’re not adding or changing the tuna in any way, I recommend high quality jarred tuna, such as Tonnino in olive oil. Though this makes a great vegetarian dish on its own!

Nutrition

Calories: 138kcal | Carbohydrates: 4g | Protein: 1g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 602mg | Potassium: 95mg | Fiber: 2g | Sugar: 1g | Vitamin A: 490IU | Vitamin C: 10mg | Calcium: 49mg | Iron: 1mg

Bacon Wrapped Dates

by Leave a Comment

Bacon wrapped dates are the perfect simple appetizer and require only 4 ingredients! Pitted medjool dates, marcona almonds, blue cheese, and bacon are all you need to make this sweet, salty, crunchy snack that disappears in actual minutes!

bacon wrapped dates with blue cheese on a tray

What you’ll need

This meal was the culmination of scouring my pantry for something delicious that wasn’t a lunch sandwich. When I saw the pitted medjool dates and marcona almonds, I knew it was fate!

  • pitted dates
  • marcona almonds (pictured below are truffle marcona almonds from Trader Joe’s, but you can substitute plain or any other type of nut you have on hand that isn’t too large!)
  • blue cheese (cheese substitutions listed below!)
  • bacon or prosciutto

That’s it! Four ingredients!!

stuffed date ingredients

Assembling back wrapped dates

Use a paring knife to split the dates in half lengthwise. Open up like a book, then stuff with about 1 tsp of blue cheese and 1 marcona almond. Press back together to close.

Meanwhile, take strips of uncooked bacon and slice them into thirds. Take 1 stuffed date, place it at the end of a piece of bacon, then wrap until fully enclosed. Secure by placing a toothpick through the bacon and date.

dates stuffed wit almonds and blue cheese

Types of cheese

I used blue cheese because that’s what I had on hand in my refrigerator, but the following would be delicious as well.

  • goat cheese
  • manchego
  • cream cheese
  • gorgonzola or gorgonzola dolce

Alternatively, you could fill with chorizo for a smokier flavor!

bacon wrapped dates before cooking

To cook

Preheat oven to 350F, then place secured bacon wrapped dates on an aluminum foil-lined baking sheet. Bake, turning the dates over carefully every 5-6 minutes, until bacon is crispy on all sides, about 25-35 minutes.

What effects cook time?

There’s a 10 minute range on cook time because I don’t know whether you’re using regular sliced bacon or thick cut bacon (makes a difference!). Also, dates come in various sizes. Smaller dates and thinner slices of bacon could be done in 25 minutes, while thicker cut bacon and larger dates might take closer to 35 minutes.

homemade crispy stuffed dates with bacon, blue cheese, and marcona almonds

Make ahead friendly!

Okay, best part about this recipe? It’s totally easy to make ahead! You can assemble everything right up until you bake, then either place in a refrigerator (if cooking same day) or place in an airtight freezer-safe container and freeze. To cook from freezer, add expect to add about 5 minuted to your overall cook time.

bacon wrapped dated stuffed with blue cheese and almonds

Honestly, this recipe could not be simpler to make! It can be prepped in 5 minutes, and eaten just as quickly. Shout out your favorite filling for stuffed dates below!

If you make Bacon Wrapped Dates, let me know by leaving a rating and review below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !!

For more simple appetizers, check out the following recipes:

Phyllo-wrapped feta with truffle honey
Everything crackers
Baked brie phyllo cups
Cherry tomato confit with garlic and shallots
Spiced nuts

And if you’ve got leftover dates, highly recommend you make yourself this easy sticky toffee pudding — one of my all time fav desserts ever!

dates stuffed with blue cheese, almonds, and wrapped in bacon
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5 from 1 vote

Bacon Wrapped Dates

4 ingredients are all that's needed to make these sweet, salty, and crunchy bacon wrapped dates! Stuff with marcona almonds, blue cheese, then wrap with bacon or prosciutto. Make ahead instructions included for these irresistible appetizers that always disappear quickly!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Appetizer
Cuisine: American
Keyword: bacon wrapped dates, blue cheese stuffed dates, how to make bacon wrapped dates, how to stuff dates, marcona almonds, stuffed dates
Servings: 6 servings
Calories: 514kcal
Author: ari | well seasoned

Ingredients

  • 24 medjool dates pitted
  • 4 oz blue cheese
  • 24 marcona almonds (truffle flavored from Trader Joe's used here)
  • ½ lb uncooked bacon

Instructions

  • Preheat oven to 350F. Slice dates in half lengthwise and open like a book. Stuff each with 1 tsp blue cheese and 1 marcona almond, then close as best you can.
    dates stuffed wit almonds and blue cheese
  • Cut each uncooked slice of bacon into thirds. Take one stuffed date and place it at the end of a cut piece of bacon, then wrap until fully sealed. Secure the date closed with a toothpick. Repeat with remaining dates. At this point, dates can be cooked immediately or placed in an airtight freezer-safe container and frozen. If cooking from frozen, expect to add 5 minutes to cook time below.
    bacon wrapped dates before cooking
  • Place bacon wrapped dates on an aluminum foil-lined baking sheet, then cook for 25-35 minutes, carefully turning each date over every 5-6 minutes. Dates are finished when bacon is crispy on all sides. Allow to cool for 5 minutes before serving.
    bacon wrapped dated stuffed with blue cheese and almonds

Notes

You can substitute blue cheese with any of the following (or whatever else you’ve got on hand!): goat cheese, cream cheese, manchego, boursin.
If you don’t have marcona almonds, use any type of small nut you have stocked.
Cook time will vary based on how large the dates are and how thick the bacon is that you’re using. In general, expect 25-35 minutes. They’re done when the bacon is crispy on all sides! If you use prosciutto instead of bacon, the dates will be cooked in half the time!

Nutrition

Serving: 4dates | Calories: 514kcal | Carbohydrates: 74g | Protein: 11g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 39mg | Sodium: 516mg | Potassium: 818mg | Fiber: 7g | Sugar: 64g | Vitamin A: 301IU | Calcium: 173mg | Iron: 1mg

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