Mediterranean White Bean Skillet

This Mediterranean White Bean Skillet combines creamy white beans, spinach, sun-dried tomatoes, feta, walnuts and orzo for an easy, hearty lunch.

Mediterranean White Bean Skillet

Some of our favorite weekend lunches are the ones that don't really feel like a traditional lunch at all.

My husband and I love putting together this kind of meal when we're home on the weekend. Something easy to pull together, full of good things, and substantial enough to keep us satisfied until dinner without feeling overly heavy.

It reminds me of the way a mezze plate or a casual charcuterie board comes together. A little bit of this, something salty, something fresh, something crunchy—and suddenly you have a lunch that feels much more interesting than a sandwich.

That's the idea behind this Mediterranean White Bean Skillet.

The white beans are the star, with spinach, sun-dried tomatoes, feta and toasted walnuts scattered throughout. There's also a little orzo tucked into the mixture, but don't think of this as a pasta dish. The orzo is really there to give the skillet a little body and texture while the beans remain the heart of the meal.

It's hearty, savory, colorful and surprisingly easy to pull together. And if you happen to have some warm crusty bread nearby, spooning a little of the skillet onto it is pretty wonderful, too.

This is exactly the kind of lunch I want more of around here—and one of the recipes I'm building into my Mediterranean Lunch Plates collection.

Ingredients

• Olive oil
• Red onion
• Fresh garlic
• Orzo
• Sun-dried tomatoes
• Low-sodium chicken broth
• Cannellini beans
• Fresh lemon
• Dried oregano
• Baby spinach
• Feta cheese
• Fresh basil
• Walnuts
• Italian country bread, optional

Ingredient Spotlight: Cannellini Beans

Cannellini beans are one of my favorite pantry staples for easy meals like this. They're creamy and tender while still holding their shape, making them perfect alongside the orzo. Using canned beans means this skillet comes together quickly—just drain, rinse and add them right to the pan.

Equipment

• Large Skillet: You'll want plenty of surface area so all those beans, greens and other ingredients have room to come together.
• Wooden Spoon or Spatula: Perfect for gently stirring everything without breaking up the beans.
• Small Skillet or Pan: Useful if you're toasting the walnuts separately.

Let's Make It Together

Start by softening the diced red onion in olive oil. Once it's tender, add the garlic and give it just about 30 seconds—long enough to become fragrant without letting it brown.

Next comes the orzo and sun-dried tomatoes. Give them a minute in the skillet so the orzo gets lightly toasted. This little step adds another layer of flavor.

Pour in the chicken broth and add the cannellini beans, lemon juice, salt and oregano. Bring everything to a boil, then reduce the heat, cover and let it gently simmer until the orzo is al dente.

You don't want the skillet completely dry. Leave a little of that flavorful broth behind so the beans and orzo stay moist and almost saucy.

Finally, stir in the spinach. It only takes about a minute to wilt. Remove the skillet from the heat, then finish everything with feta, fresh basil, walnuts and that bright hit of lemon zest.

Toast some slices of Italian country bread and dinner—or in our case, lunch—is served.

Perfecting the Cooking Process

The key to this skillet is texture. You want the white beans to stay intact and creamy, the spinach to be tender, the sun-dried tomatoes to remain little bursts of concentrated flavor, and the walnuts to retain their crunch. Add the feta and walnuts toward the end so they keep their distinct textures instead of disappearing into the skillet.

Add Your Touch

Change up the beans: Cannellini, Great Northern or another creamy white bean can work beautifully.

Add more vegetables: A handful of roasted red peppers or sautéed zucchini would fit naturally with the Mediterranean flavors.

Switch the nuts: Toasted pine nuts or almonds would give you a different kind of crunch.

Make it extra bright: A squeeze of fresh lemon just before serving would bring a lovely fresh finish.

Set the Mood

Meals taste even better when the table feels inviting.  Here are a few simple ways to set the mood for this recipe.

I love lunches like this because they don't require much planning to feel special.

A skillet full of creamy white beans, tender spinach, sun-dried tomatoes, salty feta and crunchy walnuts feels generous and satisfying without being fussy. Add some warm bread alongside it, and suddenly lunch has that relaxed mezze-plate feeling we love so much.

This is the kind of meal I can put together on a weekend.  One we can sit down and enjoy slowly and know it will carry us comfortably to dinner.

And that's really what I'm looking for with my Mediterranean Lunch Plates—simple combinations of good ingredients that feel a little bit special but still fit naturally into everyday life.

If you enjoy this type of meal you may enjoy some of my other dishes:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough

• 5-Ingredient Grilled Halloumi Spinach Salad (Ready in 20 Minutes)

• Caramelized Zucchini with Whipped Feta, Pistachios & Mint

Before You Start

Is this a pasta dish?
Not really! There's a little orzo in the skillet, but the white beans are the star. The orzo adds body and texture rather than turning this into a traditional pasta dish.

What kind of white beans should I use?
Cannellini beans are a great choice because they are creamy but still hold their shape. Great Northern beans are another good option.

Can I serve this with bread?
Absolutely. In fact, warm slightly toasted crusty bread is one of my favorite ways to enjoy it. Spoon the bean mixture right onto the bread for a hearty, Mediterranean-inspired bite.

Why is there still some liquid in the skillet when it's done?
That's intentional. The skillet should remain moist and spoonable rather than dry. The orzo will continue absorbing a little liquid as it sits.

Can I make this with another green?
Yes. Baby kale or chopped Swiss chard can work in place of spinach. They may need a little extra cooking time to become tender.

Can I use another type of nut?
Yes. Toasted almonds or pine nuts would both work nicely in place of the walnuts.

Farmstand Corn & Orzo Salad with Arugula

This Farmstand Corn & Orzo Salad with Arugula combines grilled sweet corn, juicy cherry tomatoes, tender orzo, and peppery arugula with a bright red wine vinaigrette. A fresh late-summer salad that's perfect for September gatherings.

Farmstand Corn & Orzo Salad with Arugula

Late-summer corn on the cob always takes me back.

To wandering through farmers markets, stopping at roadside farm stands, and those early fall pumpkin patches where the smell of roasted corn seems to find you before you even see the stand. Of course, you have to get an ear to eat right there. And usually a few more to bring home.

Lately, I’ve been noticing little signs that the season is beginning to turn. When I walk around my backyard, I see leaves starting to change and drift to the ground. The blooms aren't quite as abundant as they were a few weeks ago, and even the air seems to have a different feel to it.

Fall is coming.

But here in Southern California, summer doesn't disappear overnight. We get this lovely in-between time when the days can still feel warm and the farmers markets are full of late-summer produce, while those first little hints of fall start showing up around us.

That feeling inspired this Farmstand Corn & Orzo Salad with Arugula.

I love grilled corn in a salad because it brings a little smoky sweetness to every bite. Add juicy cherry tomatoes, tender orzo, peppery arugula, and a simple red wine vinaigrette with Dijon, honey, garlic, and oregano, and you've got a salad that's fresh, flavorful, and satisfying without feeling heavy.

It's the kind of salad that's perfect for a late-summer dinner, a weekend gathering, or simply making the most of those last beautiful ears of corn before the season changes.

Enjoy!

-- Ingredients

• Fresh corn on the cob — Grilled until lightly charred for a sweet, smoky flavor.

• Orzo — Adds a tender, satisfying bite without making the salad feel heavy.

• Cherry tomatoes — Juicy and naturally sweet.

• Fresh arugula — Adds a little peppery bite and balances the sweetness of the corn.

• Red onion — Thinly sliced for a little sharpness. Pickled onions are also delicious if you have them on hand.

• Olive oil — The base of our simple vinaigrette.

• Red wine vinegar — Adds bright acidity.

• Honey — Just enough sweetness to balance the vinegar.

• Dijon mustard — Gives the dressing flavor and helps bring everything together.

• Garlic — Freshly grated for the best flavor.

• Dried oregano — Adds a little Mediterranean-inspired warmth.

• Salt & black pepper — To season the salad and dressing.

-- Equipment

• Large pot — for cooking the orzo

• Large mixing bowl — for tossing the salad

• Small bowl — for whisking the dressing

• Grill or grill pan — for the corn

• Sharp chef's knife — for cutting the corn from the cob

My go-to's: A large mixing bowl with plenty of room for tossing and a good sharp chef's knife make this salad especially easy to put together.

-- Let's Make It Together

Start by grilling the corn until it's lightly charred in spots. Let it cool just enough to handle, then slice those sweet kernels right off the cob.

While the corn is cooling, cook the orzo according to the package directions and let it cool. Then it's simply a matter of adding the corn, orzo, tomatoes, arugula, and red onion to a large bowl.

Whisk together the olive oil, red wine vinegar, honey, Dijon, garlic, oregano, salt, and pepper. Pour the dressing over the salad a little at a time and gently toss until everything is nicely coated.

Give it a taste and add more salt and pepper if needed. That's it!

-- Perfecting the Cooking Process

The key to this salad is dressing it gradually. You may not need every drop of the vinaigrette, and adding it a little at a time lets you coat everything without making the salad soggy. I also like letting the grilled corn cool before tossing it with the arugula, so the greens stay fresh and crisp.

Add Your Touch

• Use pickled red onions instead of fresh for a tangy twist.

• Add crumbled feta for a salty, creamy bite.

• Toss in fresh basil or parsley for extra freshness.

• Add grilled chicken to turn it into a heartier meal.

• Swap the orzo for another small pasta if that's what you have in the pantry.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal.  Here are a few simple ways to set the mood when serving this dish.

This Farmstand Corn & Orzo Salad with Arugula is one of those recipes that captures a little moment in the season.

It's the sweet corn you brought home from the farmers market. The tomatoes that still taste like summer. The first hint of fall in the air. And maybe even a memory of standing at a pumpkin patch with an ear of roasted corn in your hand.

I love recipes that bring those little moments to the table.

And this one is definitely worth making while that late-summer corn is still around.

Here are a few of my other corn recipes you may like to try:

• Steak, Avocado, Corn & Cucumber Salad with Honey-Lime Dressing

• Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

• Easy Beef Fajita Bowls

• Easy Late-Summer Veggie Sauté – Zucchini, Corn & Cherry Tomatoes

• Cajun Chicken with "Modern" Succotash

Before You Start

Can I make this salad ahead?
Yes. You can prepare the orzo, corn, tomatoes, onion, and dressing ahead of time. For the freshest texture, add the arugula and dressing closer to serving.

Can I use frozen corn?
Fresh corn is best here, especially grilled, but thawed frozen corn can work in a pinch. You won't get quite the same grilled flavor.

Can I use pickled onions?
Absolutely. Pickled red onions add a delicious tangy contrast to the sweet corn.

Can I serve this as a main dish?
Yes. It's light but satisfying on its own. Add grilled chicken if you'd like something more substantial.

How long does it keep?
The salad is best the day it's made, but leftovers can be refrigerated for a day or two. The arugula will soften as it sits.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

This Bean, Corn, Tomato & Barley Salad is a colorful late-summer harvest salad made with sweet corn, juicy tomatoes, edamame, garbanzo beans, hearty barley, and fresh herbs.

Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad

As the end of summers approaches I find that it makes me want to use up every bit of fresh produce I can get my hands on.

The corn is still sweet. The tomatoes are still juicy. Fresh herbs are growing like crazy. And even though everyone seems ready to move on to pumpkin and apples, summer produce is still giving us plenty to work with.

That's exactly what inspired this Bean, Corn, Tomato & Barley Salad – A Late-Summer Harvest Salad.

It's one of those recipes that brings together some of my favorite things about summer in one colorful bowl. Sweet corn, ripe tomatoes, fresh herbs, and a simple homemade vinaigrette keep it bright and fresh, while edamame, garbanzo beans, and barley give the salad enough substance to make it satisfying.

And while the name might sound like there are a lot of ingredients happening here, it's actually a very easy salad to pull together. The dressing is simple, the edamame cooks in about a minute, and the barley can even be made ahead if you'd like.

Whether you serve it as a hearty lunch, a light dinner, or alongside something grilled, this is my kind of way to hold onto summer for just a little bit longer.

Enjoy!

-- Ingredients

This salad combines fresh late-summer produce with hearty pantry staples for plenty of flavor and texture.

• Fresh Corn - Sweet, crisp corn is one of the stars of this salad. Fresh corn cut straight from the cob is wonderful while it's in season, but frozen corn works too.

• Edamame - Adds a fresh pop of green, along with a little extra protein and texture.

• Cherry or Grape Tomatoes - Juicy, colorful, and perfect for adding that fresh summer flavor.

• Garbanzo Beans - Make the salad more filling and add a creamy, hearty texture.

• Quick-Cooking Barley - The ingredient that brings everything together. Barley gives the salad a satisfying, slightly chewy texture and helps turn it into something substantial enough for lunch.

• Red Onion - Adds just the right amount of sharpness and crunch.

• Olive Oil - Forms the base of the simple vinaigrette.

• Apple Cider Vinegar - Adds brightness and a little tang to balance the sweet corn and tomatoes.

• Honey - Just enough to soften the vinegar and bring balance to the dressing.

• Kosher Salt & Black Pepper - Simple seasoning to bring all of the flavors together.

• Fresh Mint or Basil - Either herb works beautifully here. Mint keeps the salad especially bright and fresh, while basil gives it more of a classic summer-garden feel.  I chose to use basil this time.

-- Equipment

You only need a few basic kitchen tools:

• Large mixing bowl
• Small saucepan
• Small bowl or screw-top jar for the dressing
• Sharp knife
• Cutting board
• Whisk or spoon

-- Let's Make It Together

Cook the edamame briefly, then add it to a large bowl with the fresh corn, tomatoes, garbanzo beans, cooked barley, and red onion.

Whisk together the simple apple cider vinaigrette and pour it over the salad. Toss everything together, then finish with plenty of fresh mint or basil.

That's it—a colorful, hearty salad that tastes like the last beautiful weeks of summer.

-- Perfecting the Process

Use Fresh Corn While You Can - Fresh summer corn gives this salad wonderful sweetness and a little crunch. If fresh corn isn't available, frozen whole-kernel corn is a perfectly good substitute.

Let the Barley Cool - If you've just cooked the barley, allow it to cool before adding it to the salad. Warm barley can soften the tomatoes and herbs.

Don't Overcook the Edamame - One minute in boiling water is enough to heat and tenderize the edamame. Drain and cool it quickly so it keeps its bright color and fresh texture.

Choose Your Herb - Fresh mint gives this salad a cool, bright flavor, while basil makes it taste more like a classic late-summer garden salad. Use whichever one you love—or try a combination of both.

Toss Just Before Serving - The salad can sit for a little while, but for the freshest tomatoes and herbs, toss everything together close to serving time.

-- Make-Ahead Tip

This isn't officially a Weekend Prep. Weeknight Easy recipe, but it does have a useful little make-ahead advantage.

Cook the barley ahead of time and store it in the refrigerator until you're ready to make the salad. Once the barley is already cooked and cooled, the rest of the recipe comes together quickly.

You can also make the vinaigrette ahead and keep it refrigerated in a jar. Give it a good shake before adding it to the salad.

-- Add Your Touch

This salad is easy to customize depending on what you have on hand.

• Add grilled chicken for an even heartier meal.
• Try feta cheese for a creamy, salty addition.
• Use basil instead of mint for a more traditional summer flavor.
• Add avocado just before serving for extra richness.
• Use frozen corn when fresh corn isn't available.
• Swap the garbanzo beans for white beans if you prefer.
• Add a little lemon juice for an extra-bright finish.

Set the Mood

A Bowl of Late Summer

There is no single ingredient in this salad that's trying to steal the show.

It's the combination of sweet corn, juicy tomatoes, fresh herbs, hearty beans, and chewy barley that makes every bite interesting. Bright, colorful, and satisfying without feeling heavy, this is exactly the kind of food I still want to eat while summer produce is at its best.

Before the tomatoes disappear and fresh corn becomes harder to find, make a bowl, grab a fork, and enjoy one more taste of summer.

More Summer Produce Recipes to Try

Fresh Summer Tomato Bruschetta with Mozzarella & Basil — A simple way to make the most of peak-season tomatoes.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta — Cool, fresh, and perfect for hot summer days.

Orange Cardamom Zucchini Bread — A bright summer twist on a classic zucchini quick bread.

Fresh Peach Galette – A Last Taste of Summer — Ripe peaches, vanilla, and a touch of almond in a simple rustic dessert.

Before You Start

Can I use frozen corn?
Yes. Frozen whole-kernel corn works well when fresh corn isn't available. Thaw it before adding it to the salad.

Can I use regular pearl barley?
You can, but you'll need to cook it according to the package directions. The recipe is written for quick-cooking barley.

Can I make this salad ahead?
You can prepare the barley and vinaigrette ahead of time. For the freshest results, add the tomatoes and fresh herbs closer to serving.

Should I serve this warm or cold?
This salad is best served at room temperature or lightly chilled. I wouldn't serve it piping hot because the fresh vegetables and herbs are part of what makes it taste so good.

Can I use basil and mint together?
Absolutely. A combination of the two would be delicious and give the salad an especially fresh summer flavor.

Is this a side dish or a main meal?
Either! The beans, edamame, and barley make it substantial enough for a light lunch, but it also works beautifully as a side with grilled chicken, fish, or steak.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

This refreshing summer salad pairs sweet honeydew and crisp cucumber with grilled chicken, fresh dill, feta, and a bright lemon dressing.

Summer Cucumber-Honeydew Salad with Grilled Chicken & Feta

One of our favorite little pastimes is heading to Barnes & Noble, grabbing a drink and a snack, and wandering over to the magazine section. For me, it's usually the recipe magazines that get my attention. I can spend a surprising amount of time flipping through the pages, looking for something that makes me stop and think, I want to make that.

That's exactly what happened with this salad.

I came across a recipe in Better Homes & Gardens Fast & Fresh magazine that paired honeydew with cucumber, and the photo immediately caught my eye. It was an unusual combination, but honeydew is one of our favorite summer melons, so I was intrigued enough to give it a try.

I made a few changes to the original, including adding red onion for a savory bite and swapping in a tender green leaf lettuce which I had on hand. The result is a refreshing summer salad where sweet honeydew, crisp cucumber, fresh dill, and salty feta come together with tender grilled chicken and a bright lemon dressing.

It's the kind of lunch I want when it's hot outside—fresh, cool, flavorful, and satisfying without feeling heavy.

Enjoy!

-- Ingredients

This salad comes together with a simple mix of fresh summer produce, grilled chicken, and a bright homemade dressing. The combination of sweet honeydew, crisp cucumber, fresh dill, and salty feta gives it plenty of flavor without needing a heavy dressing.

• fresh lemon juice
• extra-virgin olive oil
• honey
• salt & pepper
• poppy seeds honeydew melon
• cucumber
• green leaf lettuce
• red onion
• fresh dill 
• boneless, skinless chicken breasts
• feta cheese

-- Equipment

You don't need much to make this fresh summer salad. A grill or grill pan handles the chicken, while a good knife and mixing bowl take care of the rest.

You'll Need

• Outdoor grill or indoor grill pan
• Digital meat thermometer
• Medium mixing bowl
• Small bowl for dressing
• Whisk
• Cutting board
• Chef's knife
• Serving bowls or platter

My Go-To's

• Digital Meat Thermometer – The easiest way to know your chicken is cooked perfectly without overcooking it.
• Sharp Chef's Knife – Makes quick work of the melon, cucumber, onion, and herbs.
• Indoor Grill Pan – Makes grilling indoor convenient when the weather doesn't cooperate.  

-- Let's Make It Together

Start by grilling the chicken until cooked through, then let it rest before slicing.

While the chicken cooks, whisk together the lemon juice, olive oil, honey, salt, pepper, and poppy seeds. Add the honeydew, cucumber, lettuce, red onion, and dill, then gently toss to coat.

Serve the fresh salad alongside the sliced grilled chicken and finish with crumbled feta.

That's it—fresh, colorful, and ready for summer.

-- Perfecting the Cooking Process

• Choose a ripe but firm honeydew - You want the melon sweet and juicy, but firm enough to hold its shape when tossed with the dressing. An overly ripe honeydew can become mushy in the salad.
• Don't overdress the salad - The honeydew releases some of its own moisture, so you don't need a lot of dressing. Toss gently and add just enough to lightly coat the ingredients.
• Let the chicken rest - Give the grilled chicken about five minutes to rest before slicing. This helps keep it juicy and gives you time to finish assembling the salad.
• Use block feta - Crumbled feta from a block has a creamier texture and better flavor than the very dry pre-crumbled variety. Those little salty pieces are an important contrast to the sweet honeydew.

-- Add Your Touch

There are several easy ways to change this salad depending on what you have on hand.

• Add toasted almonds or pistachios for crunch.
• Swap the honeydew for cantaloupe.
• Add a handful of fresh mint alongside the dill.
• Replace the grilled chicken with grilled shrimp.
• Add sliced avocado for extra creaminess.
• Use goat cheese instead of feta for a softer, tangier finish.
• Add a pinch of red pepper flakes to the dressing for a little heat. 

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

A Fresh Take on Summer Salad

I love recipes that make you look at familiar summer ingredients a little differently. Honeydew and cucumber may not be the first pairing that comes to mind, but together they make a wonderfully crisp and refreshing combination.

If you're enjoying the best of summer produce right now, you might also like:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Fresh Summer Tomato Bruschetta with Mozzarella & Basil
• Rustic Tomato Galette with Gruyere & Thyme
• Summer Cajun Chicken Skillet
• Grilled Steak & Quinoa Bowls with Roasted Butternut Squash & Burst Tomatoes

Before You Start

Can I make this salad ahead of time?
You can prepare the chicken, dressing, and chopped ingredients ahead of time, but I recommend waiting to toss everything together until shortly before serving. This keeps the lettuce crisp and the honeydew from releasing too much liquid.

Can I use cantaloupe instead of honeydew?
Absolutely. Cantaloupe will give you a slightly more pronounced melon flavor and a beautiful orange color. Honeydew is my favorite here because its mild sweetness works particularly well with the cucumber and dill.

Can I use leftover grilled chicken?
Yes! This is a great recipe for leftover grilled chicken. Slice it cold or gently warm it before serving.

Why use honey in the dressing?
Just a small amount of honey rounds out the tart lemon juice and complements the sweetness of the honeydew without making the dressing taste sweet.

Can I make this vegetarian?
Yes. Simply leave out the chicken and serve the salad with a little extra feta. It makes a lovely light summer side or lunch.