Go Back

Jennifer Aniston Salad

This simple, vibrant salad combines fresh greens, crunchy cucumbers, sweet cherry tomatoes, pungent red onion, creamy feta, and briny olives, all tossed with lemon juice and olive oil. The dish features a rustic, tossed presentation with a crisp texture and bright flavor, perfect for quick, satisfying lunches or light dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups mixed greens fresh and crisp
  • 1 cucumber preferably English or seedless, sliced into uneven pieces
  • 1 cup cherry tomatoes halved
  • 1/4 red onion thinly sliced, soaked briefly in water to tame sharpness
  • 1/2 cup feta cheese crumbled
  • 1/4 cup olives pitted and shiny, briny flavor
  • 1 lemon juiced, about 2 tablespoons
  • 2 tablespoons olive oil extra virgin preferred

Equipment

  • Large mixing bowl
  • Chef’s knife
  • Cutting board
  • Measuring spoons & cups
  • Salad tongs or large spoon

Method
 

  1. Gather all your ingredients and keep them within easy reach; this salad comes together quickly.
  2. Chop the cucumber into uneven, rustic pieces to add a refreshing crunch and visual interest.
  3. Halve the cherry tomatoes, then place them in a large mixing bowl along with the cucumber.
  4. Thinly slice the red onion, then soak the slices in water for a few minutes to mellow their sharpness. Drain before adding to the bowl.
  5. Add the mixed greens to the bowl, then drizzle with olive oil and lemon juice. Toss gently to coat the leaves and soften them slightly.
  6. Next, sprinkle the crumbled feta cheese and briny olives over the top, then give everything a gentle toss to combine.
  7. Taste the salad and adjust seasoning if needed, adding a pinch of salt or extra lemon juice for brightness.
  8. Serve the salad immediately in bowls or on a platter, enjoying the crisp textures and fresh, vibrant flavors.

Notes

For added flavor, sprinkle with fresh herbs like mint or basil. This salad is best enjoyed fresh but can be prepared a few hours ahead if kept refrigerated and dressed just before serving.