Cast-Iron Cherry Tomato Mozzarella Salad
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- Опубликовано: 8 май 2023
- Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year.
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This recipe definitely feels like a "level up" cooking from the basics and impressive yet easy enough to be approachable.
I just made this and can’t stay out of it! Oh my gosh it’s delicious! Thank you for the recipe! Wanted to make a little something special for my Husband and my 44th Anniversary today and this did not disappoint!
Happy Anniversary! 🎉🍾🥂👏😀
I keep a container of sauted cherry or pear tomatoes with garlic and olive oil in the fridge all summer long. So good on breads, in salads, on fish and chicken. So many good things!
I don't even like tomatoes and they don't like me (acid reflux) and even I want this lol
Oh thats lovely! How long do the tomatoes last? Assuming you don't eat each batch immediately lol
I have to do this asap!
I've never tried that....what a brilliant idea! 😅
Hear me out....I made this tonight and added 6oz of short pasta straight into the marinating tomato mixture and then let it cool. The starch from the pasta makes a DELICIOUS sauce. Served cold with the fresh torn basil. Incredible dinner for two ❤️
Tip* For garlic paste I prefer using a little ceramic ginger grater (available for less than $10 at any Asian market); it melts a whole clove into beautiful purée in seconds, with no chopping. I know the salt and side of knife on the cutting board method is the classic, but it’s too tedious for me. I also find cleanup is much less effort, to rinse the little ceramic dish, and it doesn’t leave my cutting board smelling/tasting like garlic.
I think the garlic press is a much-underappreciated kitchen tool myself.
I also have something similar - it's also great for grating ginger!
I must say this is one of the best salad I ever had (and made). It is fresh, flavorful and the char puts it at another level. The instruction are clear and precise. It is a one pan dish....with some bread it is a complete meal, no leftover. Thank you.
I love to see you guys enjoying that salad . melts my mouth
My nephew made this salad for me when I was visiting and it was absolutely outstanding. It’s simple presentation and the flavors were just wonderful.
I've only recently discovered this channel and I'm LOVING IT!!!
Amazing, this is the best cherry tomato recipe I have ever made. Even with having to cook the tomatoes and peppers it is still a quick and impressive salad to put together. It is defintely on the menu again for next week. Thank you!!
This looks amazing, thanks for sharing it!
Wow! This looks yummy. I love cherry as well as roma tomatoes. I plant a lot of them in the summer. I will definitely be making this.
😊
looks delicious. love the fun banter too.
Cannot wait to make this, a perfect Summer salad! Yum! Perfection!
Wow, that looks amazing! I’m Italian and always prefer a nice tomato salad in the summer and this looks so different that I’ll have to try it, and of course with Italian bread to sop up the juices! Mmmmmmm
Love it!!! Thank you.
Cherry tomatoes may have been popularized in cooking culture in the 1970s, but they have been around much longer than that. My grandfather grew up with them in his family garden (he was born in 1912) and they’ve been documented in literature since the 1600s.
I love you, Julie, but I also love Bryan Roof quite a lot! That cherry tomato salad looks absolutely divine!!! It's easy enough that I might give it a try myself.
I love cherry tomatoes and bell peppers and everything he added to the salad, though I think I would’ve cut the bell peppers strips down to the size of the cherry tomatoes for balance. I definitely will try this chard salad.
I’m trying this tomorrow. Can’t wait.
Cant wait for my cherry tomatoes to grow!
This is amazing!!! No more boring lettuce and tomatoes for me
Looks delicious!
All the techniques that he mentioned was fantastic, I dully noted them
Beauttttttifulll! And greetings from Houston TX! 🥂
Mmmmm... immediately thought of adding a really great bread in chunks for Panzanella... OR ... toasted Italian bread, rubbed w/fresh garlic, topped with the salad... Bruscchetta😋 YUM!!!
I love this chef he is so funny.. wow that looks delishes...
That really looks great! The cheese balances the amount of acidity in the salad.
100% going to make this
I'm going to make this on the Blackstone
Yummy ❤
Looks yummy. FYI, recently I was fooling around making some homemade Yakitori variations. One of them was Cherry Tomato with Bacon -- the cooked tomatoes and salty bacon were wonderful! I'll have to give your recipe a try.
Would be great with scallions or even chives Thanks
great low carb side dish!.....or main dish!
Hi all! This youtube remains one of my all time favorites, loaded with useful tips, especially about taking the time to sear the tomatoes and the strips of pepper, using your fingers to tear the basil and the mozzarella, and about taking the time to "smear" the garlic with Kosher salt, and then there was the tip about adding anchovies (shush ...do not tell my wife that I do this!), which takes this recipe way , way up several notches. There is no better way to use the cherry tomatoes from the garden during the summer, IMO!BTW, be certain to note the suggestions posted by renniehorneman 1429 below about how to put this great recipe to use in many other ways beside a salad! Thanks for sharing this recipe with us, and a big thank you to the camera crew! This youtube was filmed expertly! And thanks for using the smellavision feature. The sweet smell of the fresh garlic came right into my living room! BTW, suggesting a wine pairing with this recipe would add even more value to this recipe, IMO! Happy Cooking!
Her hair looks great.
I'm going to dump the fruit into the air fryer on the highest setting and char it instead. I know I'll miss out on some of the texture and flavor, but I'm hellbent on being lazy today. Thanks for the inspiration!
I do roast my tomatoes in the oven.....when I make tomato soup..... this way the tomatoes are delicious and sweet.... I also do it for salsa.
Carol Fisch asked down below about the "cast iron vs. tomato/vinegar" situation. This was also my question! Anybody? It would be so great to open the world of my cast iron to tomatoes and acidic things, but every time I've done it, I have to go through the whole seasoning thing again. What are any of your experiences??
Silly question…Don’t the tomatoes hurt the seasoned cast iron finish? I am always afraid of cooking anything tomato/acidic in my cast iron pans….or have I been following a myth?
It's a myth. Tomato sauces tend to taste metallic if they've been cooked for longer than half an hour in cast iron. That's probably where the myth comes from.
Very beautiful and DELICIOUS 🎉❤
🤤🤤🤤
Can i use a regular non stick pan to char the cherry tomatoes and red bell pepper? I don’t have a cast iron😩
🔥🔥🔥🌎💪🌎🔥🔥🔥
There's a Spanish chef ("Gypsy Chef", Comer La Vanguardia channel) who tears up potatoes like you tear up the cheese, for a Spanish "tortilla" omelette. I tried it but it's kind-of hard to tear up a potato.
oh also I'd like to add some fried eggplant to this.
What do yall think? What other dressing could you use..
Is there a substitute for anchovies?
I think this is about to get x-rated !
If I Want To Let It Rest For 2 Hours Is That At Room Temp Or In Fridge? Thanks
Hi
ATK,HELLO,ILL BET 2 GROUNDUP ANCHOVIES,would do wonders for this salad,thanks BRIAN,🇺🇸🇺🇸🇺🇸🇺🇸
I thought you weren't supposed to put tomatoes in an iron skillet. Is that a myth?
Good ! - that (d) swinging camera effect has stopped - back to great cooking vids.
I always learned that you can't put tomatoes in a cast iron pan because the acidity will cause a chemical reaction that can make you really sick.
I have made cacciatore many many times in cast iron with no problems.
Of course the pan is VERY well seasoned. I did find that the cherry tomatoe juice burns and makes a tough cleanup.
Delicious but too salty. Next time I make I will cut the salt in half.
If you do that then it would NEED more salt at the end😖
Is this a new video or are you reposting old ones?
Hold on a second, a cast iron pan for tomatoes? Acidic tomatoes that can damage the seasoning on a cast iron pan? Enameled pots and pans, ok, but not straight up old school pans like that. Come on yall.
I’ve been cooking tomatoes in cast iron for 60 years and I haven’t died or gotten I’ll. Neither did my family. We are all very healthy, but I would never do tomatoes in aluminum! Now that is frightening! That looks amazing, but the amount of salt is crazy.
It's not a health thing.
The only reason acid in the acid in the toms is hard on a well seasoned skillet. But you can always reseason it.
This is basically a charred CAPRESE' salad🤷♂️
What on earth is kosher salt?
Ha Ha - Have a look next to the regular iodized table salt in your market! It is coarser and has no iodine
@@guydickhudt6773 I’m not sure what’s so funny. But, you mean sea salt then?
Quite honestly, I don't understand people who don't like grilled lettuce.
How much olive oil have we added already? It's no more a healthy dish with so much oil!
I notice that my comment on the dangers of cast iron skillets, along with a link to Dr, Stephens Gundry's video explaining why they are dangerous, is no longer here. Since America's Test Kitchen does so many videos on kitchen equipment, why not look into some of his information rather than just deleting my comment?
I thought we were supposed to keep tomatoes out of our cast iron because they're too acidic. Has this changed?
I see you are charring your cherries on a Lodge cast iron skillet. According to the Lodge's website, you should avoid cooking acidic foods on their cookware to quote their FAQ: "Will cooking acidic foods in cast iron hurt the seasoning?
Unfortunately, it can. Highly acidic foods, like tomatoes, can break down the seasoning on cast iron. We recommend avoiding acidic foods or recipes with higher liquid contents for longer periods of time until the seasoning is well established." The seasoning on the skillet looks like it has been through hell after removing the cherries. Do you think this is a problem or you simply re-season the skillet.
Are these two dating?
NO tomatoes in cast iron.
I find that tomatoes cooked in cast iron pick up a metallic taste.
Why do chefs today add so much salt?
Acidic fruit in a cast iron pan, hmm.
Please get a new commercial. I love your vids but, Stearns and foster is making me nuts