Have you heard of the Jennifer Aniston Salad?Legend has it that she and her costars on the set of Friends used to eat this everyday for lunch! Many versions of the recipe have been swirling around. This is my take on the salad - only in a larger version - for sharing with more friends!
2 1/2cupsfeta cheese, crumbledfrom a 12 ounce brick feta
1/2teaspoonpepper+more to taste
1/2teaspoonsalt +more to taste
Before Serving Top With:
1cuproasted, salted, shelled pistachios
Instructions
Cook Bulgur Wheat & Cool:
Add water, bulgur wheat and salt to pot (4 qt) and bring water to boil. Reduce heat to simmer and cook covered for about 12 minutes. Turn off heat and let sit about 5 minutes.
I like to cool mine by spreading on a parchment lined sheet pan. Once cool, you can lift the parchment by the edges and funnel the bulgur into your bowl
Assemble Salad:
In large bowl, combined cooked and cooled bulgur, cucumber, parsley, mint, onion, garbanzo beans, lemon juice, olive oil, feta, pepper and salt. Gently stir to combine, add additional salt and pepper if desired. (keeping in mind the salted pistachios will add some saltiness.)
Salad can be made a couple days in advance. Store covered in refrigerator. Lasts about 5 days in refrigerator.
Before Serving Top with Pistachios!
Notes
Bulgur wheat is cracked whole grain wheat berries that have been partially cooked and dried. They cook up quickly in about 10-12 minutes. Much quicker than some other whole grains. I have found bulgur wheat in the rice/grain section of the grocery store. Sometimes in the "natural foods" section. It's a very versatile grain perfect for side dishes and salads! If you can't find bulgur wheat, you can swap out with quinoa, brown rice, farro... just adjust grain cooking times to whatever the directions on the package say for that particular grain.
Nutrition (approx. data estimated via online nutritional calculator.)