Description
Jennifer Aniston Salad is a refreshing, light, and nutritious bulgur wheat salad packed with fresh herbs, crunchy vegetables, tangy feta cheese, and a zesty lemon-olive oil dressing. Perfect as a healthy side or light lunch, this Mediterranean-inspired salad combines wholesome ingredients offering vibrant flavors and satisfying textures.
Ingredients
Scale
Grains and Vegetables
- 1 cup bulgur wheat
- 2 cups water
- 1/2 cup diced cucumber
- 1/4 cup chopped fresh parsley
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup cherry tomatoes, halved
- 1/4 cup chopped red onion
Cheese and Nuts
- 1/2 cup crumbled feta cheese
- 1/4 cup pistachios, chopped
Dressing
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup extra virgin olive oil
- Salt and pepper to taste
Instructions
- Rinse Bulgur Wheat: Rinse the bulgur wheat under cold water and drain well to remove any impurities and excess starch.
- Cook Bulgur: In a medium-sized pot, bring 2 cups of water to a boil. Add the rinsed bulgur wheat, reduce the heat to low, cover the pot, and simmer for 12-15 minutes until the bulgur is tender and water is fully absorbed.
- Cool Bulgur: Remove the pot from heat, fluff the cooked bulgur with a fork to separate the grains, and allow it to cool to room temperature before mixing.
- Combine Ingredients: In a large mixing bowl, add the cooled bulgur along with diced cucumber, chopped parsley, chopped fresh mint, halved cherry tomatoes, chopped red onion, and crumbled feta cheese.
- Prepare Dressing: Whisk together freshly squeezed lemon juice, extra virgin olive oil, salt, and pepper in a small bowl until well combined.
- Toss Salad: Pour the lemon-olive oil dressing over the salad mixture and toss thoroughly to evenly coat all ingredients with the dressing.
- Add Pistachios: Just before serving, sprinkle the chopped pistachios over the top of the salad to add a lovely crunch and nutty flavor.
Notes
- Allow the bulgur to cool completely to avoid wilting the fresh herbs and vegetables.
- Adjust lemon juice and olive oil quantities to taste for desired acidity and richness.
- For added protein, you can include grilled chicken or chickpeas, though the salad is flavorful and nutritious on its own.
- To make it gluten-free, substitute bulgur wheat with quinoa or certified gluten-free grains.
- Prepare the salad a few hours ahead for the flavors to meld nicely; store refrigerated until serving.
