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!

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.

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.

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!

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!

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…

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 !! We LOVE seeing what you’re up to in the kitchen!

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

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5 from 3 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 Laing

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.
  

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

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

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!

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

• 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!

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.

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).

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 !! We LOVE seeing what you’re up to in the kitchen!

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

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5 from 5 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

Author: Ari Laing

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.
  
• 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.
  
• 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.
  

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

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!

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.

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.

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

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.

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!

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 !! We LOVE seeing what you’re up to in the kitchen!

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

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5 from 4 votes

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 Laing

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.
  
• 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.
  
• 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
  

Notes

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

Nutrition

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

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.

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.

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.

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.

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!

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 !! We LOVE seeing what you’re up to in the kitchen!

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

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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 Laing

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.
  
• Sprinkle feta with flaky sea salt, black pepper, and fresh thyme leaves. Serve with crusty bread or crackers and olives.
  

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

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

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!

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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.

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.

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!

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!

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 !! We LOVE seeing what you’re up to in the kitchen!

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

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5 from 7 votes

White Bean Salad

Marinated white bean salad is the quick, simple lunch of our dreams. It comes together with a few pantry staples — canned beans! — but gets jazzed up with lots of fresh herbs, high quality olive oil, vinegar, and really good jarred tuna. Creamy, healthy, and filling. You will eat this on repeat, both for lunch and dinner!

Prep Time10 mins

Cook Time0 mins

Total Time10 mins

Course: Dinner, Lunch

Cuisine: American

Keyword: bean salad, marinated white beans, tuna salad, white beans with tuna

Servings: 4 servings

Calories: 138kcal

Author: Ari Laing

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 mustard, salt, and pepper. Add shallot, then toss.
  
• 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.
  
• 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.
  

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

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

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!

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!!

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.

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!

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.

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.

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!

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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!

Print Recipe

5 from 3 votes

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 Laing

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.
  
• 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.
  
• 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.
  

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