Jennifer Aniston Salad (An Easy, Make-Ahead Recipe!)

This salad recipe is Jennifer Aniston’s favorite for good reason! Featuring fresh herbs and a bright vinaigrette, it’s incredibly easy to make and is perfect for summer—not to mention it can be prepped ahead of time and tastes even better the next day!

What is the “Jennifer Aniston Salad”?

A little while ago, this recipe was going viral all over TikTok for being Jennifer Aniston’s favorite salad (and I can attest—it is delicious). And I know what you might be thinking: Jennifer and her female costars supposedly ate the same Cobb salad every day while shooting the TV show Friends, but this isn’t that salad. Instead, this recipe is somewhat similar to a tabbouleh, with fresh herbs and bulgur wheat, and it comes from an Instagram post where Jennifer describes her ideal salad!

Ingredients and Substitutions

Like most salads, this recipe depends on fresh, in-season ingredients and good quality produce! Here’s what you’ll need:

• Barley, quinoa, couscous, or bulgur wheat. Since this recipe is reminiscent of tabbouleh, you’d traditionally use bulgur wheat, but feel free to use whatever grain you have on hand, even farro or brown rice!
• Canned chickpeas. You could also use cannellini beans or cooked edamame, if you prefer.
• Red onion. Red onions are one of the mildest varieties and are often served raw, but you can omit them if you prefer.
• Cucumber. For texture.
• Fresh parsley and mint. I guess you could technically use dried parsley and mint if you don’t have access to fresh herbs, but I don’t recommend it. Using fresh parsley and mint really adds so much depth and brightness to the dish.
• Pistachios. I always recommend toasting the pistachios, since it’s such a simple step that adds so much flavor.
• Feta. Adds salty and tangy notes.
• Lemon juice and olive oil. This will act as the base of the salad dressing.
• Maple syrup or honey. To balance the sharpness of the mustard and lemon juice—if you don’t have maple syrup, you can use granulated sugar in its place.
• Dijon mustard. To help emulsify the dressing and add an earthy bite.

Recipe Tips and Tricks

This recipe is pretty straightforward, but here are a few tips and tricks to keep in mind!

1. Rinse the red onion. Personally, I find raw red onions to have an unpleasant bite, so I like to rinse them under water before tossing them in the salad. This washes off some of those sulfur compounds that give onions their strong flavor, but this step is completely optional!
2. Let the salad rest. When it comes to grain-based salads like this one, it’s best to dress them beforehand and let them sit in the fridge. This way, the flavors have a chance to meld and develop (this is why most summer salads taste better over time, not worse)!
3. What to serve with the salad. This recipe makes a great side dish for summer, but if you want make it a complete meal on it’s own, I recommend adding a protein source like grilled chicken, salmon, or edamame.
4. Storing leftovers. Any leftover salad will keep for 3-5 days stored in an airtight container in the fridge before it loses its freshness and taste.

Leave any questions you have in the comment section—happy cooking!

Jennifer Aniston Salad

This salad recipe is Jennifer Aniston's favorite for good reason! Featuring fresh herbs and a bright vinaigrette, it's incredibly easy to make and is perfect for summer—not to mention it can be prepped ahead of time and tastes even better the next day!

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Course: Main Course, Salad, Side Dish

Servings: 4 to 6

Author: Mae Martin

Ingredients

For the salad

• 1 cup dry barley, quinoa, couscous, or bulgur wheat
• 1 (15.5-ounce) can rinsed and drained chickpeas
• ¼ cup medium diced red onion
• 1 cup diced cucumber
• ¼ to ⅓ cup finely chopped parsley
• ¼ to ⅓ cup finely chopped mint
• ½ cup chopped toasted pistachios
• ½ cup crumbled feta

For the dressing

• 2 lemons, juiced
• ¼ cup extra-virgin olive oil
• 1 tablespoon maple syrup or honey
• 2 teaspoons dijon mustard (optional)
• Salt and pepper, to taste
• Optional protein toppings: grilled chicken, salmon, shrimp, edamame

Instructions

• Optional step: To reduce the sharp flavor of raw onion, place the chopped red onion into a sieve and rinse with water for about a minute. Alternatively, you can leave the chopped onion in a bowl of water to soak for around 5 minutes, then drain and pat dry.
• Cook your choice of starch (quinoa, barley, couscous, etc) in a pot on the stove according to package instructions.
• In the meantime, chop the cucumber, parsley, mint, and toasted pistachios and place into a large bowl. Once the barley has finished cooking, add it to the bowl and crumble over the feta. Use a spoon to evenly mix all of the salad components.
• Combine all of the dressing ingredients in a small jar or deli container. Screw on the lid and shake vigorously to combine, then pour the dressing over the salad and toss to combine. Taste to adjust for seasonings, adding more salt, chopped herbs, and lemon juice to your preference.
• Cover and set the salad in the fridge for at least 30 minutes for the flavors to meld, then serve with your choice or protein or as a side dish (if needed, the salad may be served immediately). Store any leftovers in an airtight container for up to 5 days in the refrigerator.