Save This vibrant Jennifer Aniston Salad brings fresh Mediterranean flavors to your table with fragrant herbs, protein-packed chickpeas, creamy feta, and crunchy pistachios tossed in a zesty lemon-garlic dressing. It is a colorful main dish that keeps you full and energized for busy weekdays or long summer evenings.
I love throwing this salad together during the hottest months of the year. The mint and parsley make every bite extra refreshing and my family always requests it for picnics and lunchboxes.
Ingredients
- Bulgur wheat or quinoa: as your hearty base Both deliver fiber and substance Bulgur is pleasantly chewy while quinoa creates a gluten-free option Look for pre-rinsed grains for easy prep
- Chickpeas: for plant-based protein and substance Canned is convenient but you can cook from dry for extra texture
- Feta cheese: adds creamy tang and salty depth Use a block of feta in brine for the best flavor
- English cucumber: for crunch and clean freshness Choose a firm cucumber with glossy skin
- Cherry tomatoes: deliver sweetness and color Use ripe tomatoes with firm flesh
- Red onion: gives gentle sharpness Slice as finely as possible for balance
- Fresh parsley and mint: for fragrant brightness Go for bright leaves and avoid any wilting
- Pistachios: contribute crunch and richness Roasted unsalted pistachios give the best texture
- Extra-virgin olive oil: forms the velvety base of the dressing Use a fruity olive oil for added dimension
- Lemon juice: provides acidity and zip Always use freshly squeezed for the brightest taste
- Garlic: to deepen the dressing flavor Mince it finely for even distribution
- Sea salt and black pepper: to balance taste Freshly ground for best flavor
Instructions
- Prepare the Grains:
- Add water to a medium saucepan and bring to a gentle boil Once you see active bubbles pour in the rinsed bulgur stir briefly cover with a tight lid and immediately remove from heat Let it stand undisturbed for 15 minutes Allowing it to steam ensures fluffy yet tender grains If using quinoa simmer gently instead of removing from the heat and drain off extra liquid After cooking spread the grains in a wide bowl for quick cooling
- Chop and Combine Vegetables:
- While the grains cool dice the cucumber and quarter the cherry tomatoes Lay them on a towel to absorb any extra water for a fresher salad outcome Finely chop the onion parsley and mint Chop pistachios coarsely so you get a crunch in every bite In a roomy large bowl toss together all prepared vegetables and herbs with the cooled grains and chickpeas
- Mix the Dressing:
- Pour olive oil into a small bowl or jar Add lemon juice finely minced garlic a sprinkle of sea salt and black pepper Whisk or shake until all looks creamy and emulsified Taste with a leafy sprig to check the seasoning
- Dress and Toss:
- Drizzle the dressing across the whole bowl Toss gently using large spoons or your clean hands so everything is lightly coated
- Finish With Feta:
- Fold in the crumbled feta after tossing to avoid smashing the cheese Taste a small scoop and sprinkle with more salt or pepper if needed
- Chill and Serve:
- Transfer to a pretty platter or chill the salad for at least thirty minutes if you have time Serve slightly chilled or at room temperature for the best flavors
Save The first time I tried making this salad I used a generous amount of mint and it became the unexpected star No matter how often I make it my family loves the pistachio crunch most It has become our favorite non-boring lunch
Storage Tips
This salad keeps beautifully in an airtight container in the fridge for up to three days To keep the herbs extra green store the dressing separately if possible Wait to add the feta until just before serving if you want pristine cubes The flavors actually deepen after a night in the fridge
Ingredient Substitutions
Substitute quinoa for bulgur to make this gluten free Crumbled vegan feta works just as well or you can skip cheese and double the nuts for more crunch Sunflower or pumpkin seeds can step in for pistachios if needed If you have leftover grilled chicken or tofu add on top for extra bulk
Serving Suggestions
Spoon it into pita pockets for an easy picnic sandwich Serve it with roasted vegetables or a bowl of soup for a heartier dinner Garnish with extra fresh herbs and a drizzle of olive oil right before serving It works well as a side for grilled salmon or simple roast chicken if you want a non-vegetarian pairing
Save Prep ahead for busy days and enjoy a salad that always delivers bright flavor and fresh crunch.