Jennifer Aniston’s salad isn’t just a celebrity favorite; it’s a reminder that sometimes, the simplest dishes carry the most comfort. I’ve tweaked it over the years, making it my own with extra herbs or a splash of balsamic. It’s a go-to when I want something quick, nourishing, and honest in flavor.
Why I keep coming back to this simple salad
It’s a reminder that less is often more. The clean, sharp flavors cut through my busy days, bringing a moment of clarity. Plus, it’s endlessly adaptable, fitting into any season or mood, making it a constant in my kitchen repertoire.
Breaking down the ingredients that make this salad sing
- Cucumbers: Crisp, cooling, with a slight sweetness. Swap for jicama if you want crunch without the water.
- Cherry tomatoes: Juicy and bursting with flavor. Use heirloom for more depth.
- Red onion: Sharp and pungent, adds bite. Soak in cold water for milder flavor.
- Feta cheese: Salty and creamy, melts slightly into the salad. Crumble fresh for best texture.
- Lemon juice and olive oil: Bright, zesty dressing base. Use a good quality extra virgin for richness.
- Fresh herbs: Parsley, basil, or dill; add freshness and color. Dried herbs won’t do the same justice.
Tools of the trade for this crisp, refreshing salad
- Chef’s knife: For precise, easy vegetable chopping.
- Cutting board: A stable surface to prep your veggies.
- Small whisk or fork: To emulsify the dressing smoothly.
- Large mixing bowl: To toss everything together without spills.
- Measuring spoons: To keep your dressing proportions on point.
Step-by-step to a fresh, crisp salad
Step 1: Start by gathering all your ingredients and tools. Keep everything within arm’s reach for efficiency.
Step 2: Chop the vegetables: thinly slice cucumbers, halved cherry tomatoes, and thin rings of red onion. Set aside.
Step 3: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper to create your dressing.
Step 4: In a large mixing bowl, toss the chopped vegetables with the dressing. Gently mix until everything is coated.
Step 5: Add crumbled feta and chopped fresh herbs. Toss again lightly.
Step 6: Taste and adjust seasoning with more salt or lemon juice if needed.
Step 7: Let the salad sit for 10 minutes before serving to allow flavors to meld.
Cooking checkpoints and tips to get it just right
- Vegetables should be uniformly sliced for even dressing coating.
- Dressing should be bright and slightly emulsified, not oily or separated.
- Feta should be crumbly but not overly dry, adding a salty, creamy contrast.
- Salad tastes better if it rests for at least 10 minutes, so flavors can mingle.
Common pitfalls and how to fix them
- Vegetables were wilted or slimy.? Use fresh vegetables to avoid sogginess.
- Dressing was bland or overly tangy.? Adjust acidity to taste.
- Salad turned mushy or the feta crumbled too much.? Don’t overmix.
- Salad was watery or lacked flavor when served immediately.? Let it rest.
Simple Fresh Salad
Ingredients
Equipment
Method
- Gather all your ingredients and tools. Keep everything within reach for easy assembly.
- Use a chef’s knife to thinly slice the cucumbers and red onion. Halve the cherry tomatoes. Set all the sliced vegetables aside in a large bowl.
- In a small bowl, whisk together lemon juice, olive oil, salt, and pepper until the dressing is bright and slightly emulsified. It should smell fresh and tangy.
- Pour the dressing over the chopped vegetables in the large bowl. Toss gently with a large spoon or spatula until everything is evenly coated and glistening.
- Add crumbled feta cheese over the top of the salad. Follow with chopped fresh herbs for a burst of color and flavor. Gently toss again to distribute evenly.
- Taste the salad and adjust seasoning with additional salt or lemon juice if needed. The flavors should be bright, savory, and well-balanced.
- Let the salad sit for about 10 minutes to allow flavors to meld and the vegetables to absorb the dressing. Serve fresh and enjoy!