Sweetness and a kiss of char bring intrigue to this tasty salad at any time of the year.
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Looks delicious!
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 ❤️
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.
I love this chef he is so funny.. wow that looks delishes…
This is basically a charred CAPRESE' salad🤷♂️
If I Want To Let It Rest For 2 Hours Is That At Room Temp Or In Fridge? Thanks
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!!!
Please get a new commercial. I love your vids but, Stearns and foster is making me nuts
What on earth is kosher salt?
Love it!!! Thank you.
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!
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!!
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.
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.
Can i use a regular non stick pan to char the cherry tomatoes and red bell pepper? I don’t have a cast iron😩
How much olive oil have we added already? It's no more a healthy dish with so much oil!
Why do chefs today add so much salt?
Is there a substitute for anchovies?
Cannot wait to make this, a perfect Summer salad! Yum! Perfection!
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.
NO tomatoes in cast iron.
Delicious but too salty. Next time I make I will cut the salt in half.
Are these two dating?
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.