Jennifer Aniston Salad
This Jennifer Aniston Salad is light, crunchy, flavorful, and way more exciting than your usual “I guess I’ll eat a salad” moment. Packed with fresh herbs, chickpeas, pistachios, and a lemony Dijon dressing that honestly deserves its own spotlight — it’s perfect for meal prep, lazy lunches, and living your best healthy-girl life without sacrificing joy.
Equipment
- Large mixing bowl
- Knife & cutting board
- Small whisking bowl for the dressing
- Fork to fluff the bulgur like a pro
Ingredients
The salad stars:
- 1 cup bulgur wheat or quinoa if you can't find bulgur
- 1 cucumber diced small
- 1/2 red onion finely chopped
- 1/2 cup fresh parsley chopped
- 1/2 cup fresh mint chopped (don't skip this!)
- 1 cup cherry tomatoes halved
- 1/2 cup pistachios roughly chopped
- 1/2 cup crumbled feta cheese
- 1/2 cup chickpeas drained and rinsed
The magic dressing:
- 1/4 cup olive oil the good stuff
- 2 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Start with the bulgur
- I'll be real, I had no idea how to cook bulgur the first time. I just followed the package directions — boiled some water, poured it over the bulgur, covered it, and waited about 15 minutes. When I fluffed it with a fork, I was like, "Okay, this actually looks legit!"
Prep everything else
- While the bulgur was doing its thing, I started chopping. Cucumber, onion, herbs, tomatoes — I made everything pretty small so every bite would be perfect. The smell of all that fresh parsley and mint together? Already had me excited.
The dressing magic
- I whisked together the olive oil, lemon juice, vinegar, mustard, and garlic in a little bowl. Tasted it and honestly almost drank it straight — it's that good. Sometimes simple is just better, you know?
Assembly time
- Once the bulgur cooled down, I tossed everything together in my biggest bowl. The colors were so pretty I actually took a picture before mixing in the dressing. Added the feta and pistachios last because I wanted them to stay chunky and perfect.
The waiting game
- Here's the thing — this salad gets SO much better after sitting for like 30 minutes. All those flavors just meld together into something magical. I was impatient the first time and ate it right away, but when I had leftovers the next day? Mind. Blown.
Notes
- Make the dressing in a jar and shake it like you’re in a cocktail bar. It blends beautifully and stores well.
- Don’t skip the mint — it adds that “omg this is fresh” moment.
- Add a handful of arugula for a peppery bite if you like leafy greens.
- Meal prep queen? This keeps so well in the fridge for up to 4 days.