"Naked" Cherry Tomato Salad - How to Make the Ultimate Tomato Salad or Amuse Bouche

Learn how to make a "Naked" Cherry Tomato Salad! Visit foodwishes.blog... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this easy "Naked" Cherry Tomato Salad technique!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/255587/Naked-Cherry-Tomato-Salad/

[@courtneymcfarland8333]

I like the psychology lesson you gave at the end regarding the reason for serving exactly 3.

[@thomasyates3078]

The green bit on top is called a peduncle.

[@Errorabc123]

ty

[@Errorabc123]

Yea

[@Boogers32150]

What's the white dangly thing attached to the egg yolks

[@Slinkbomb]

chicken seaman

[@namenotfound34]

Not that guy but those are chalazae, they're actually two of them they center the yolk in the albumin (white, protein) to ensure it does not move around if eggs are damaged or disturbed. Since a yolk is pretty much a bag of food for the chicken embryo it is very important that the yolk does not burst in the whole structure. One chalazae attaches the yolk to the top (the pointy bit) of the egg and the other to the bottom one (the round portion). If they're visible your eggs are fresh.

[@foodwishes]

People asking about temp... Yes, you probably can taste more if served at room temp (like when tasting cheese), but chilling makes it seem a little extra special for whatever reason. Especially for a "salad." Would you prefer an ice cold glass of tomato juice, or a room temp one?

[@sophiarosecoffey]

I love you btw

[@ghostschiphon]

wow where did the time go. i remember like it was yesterday I was watching your tomato sauce video, 5 years later im finished with culinary school and still amazed by your channel

[@jubalschneider8985]

Thank you Chef. I am a stay at home dad and have learned to cook with your lessons. My family and I are eating much better. Thanks again.

[@Bernard9005]

I don't think I've ever heard anyone be so enthusiastic and enthralled by tomatoes before, but it was highly amusing. While I personally can't stand tomatoes myself, this looked delicious beyond words. Almost made me want to try them, almost. Well done.

[@friedchickenandmonarchism4668]

A naked tomato has few secrets, a flayed tomato has none.

[@foodwishes]

Nicely played.

[@friedchickenandmonarchism4668]

Thanks. Love the channel, btw.

[@brianmin6792]

"and as always.... enjoyyy" That is always the part of the video that makes me smile the most :)

[@TRSmith-xb9dg]

"This is the last one... make it count." I think that when I'm eating my favorite foods all the time. Love it! Can hardly wait to make this!

[@ikongod]

I'm eating a classy bowl of ramen while watching this. I finally took the bull by the utters and bought cayenne pepper. This is my first use to test it out. It is the perfect heat with out being overpowering. Its like some kind of addictive drug that I would know nothing about.... Thanks Chef John. Its so good I might as well have bought if off the shifty guy on the street corner.

[@ChukFlanagan]

chef John you are my spirit animal

[@rootboycooks]

"The food Gods Hate a coward! " Ain't that the truth! Rock On Chef John!

[@mwambamwelwa]

The funniest Chef on KZbin 😂😂😂

[@derpingflamingo]

Hey chef john can you make a national dishes video series? I wanna see your take on pho, sushi, etc

[@WittyName101]

yes please!

[@knocknockify]

Chef John has a Foodwishes video on Pho, but it's 7 years old lol

[@alexanderbook372]

PHO! For sure!

I would love to see Chef John make some Cayenne Pho

[@lapalmejenny]

Great idea young boy.

[@Clutterlicious]

Huzzah! Three cheers for the return of the FSWS!

[@eliseshaw6993]

Awesome 😊😊

[@treesarecool12345678]

+Food Wishes were still waiting on the story behind that spatula with the hole in it...

[@foodwishes]

That is a great story.

[@treesarecool12345678]

you tease!

[@mrdjanvucic244]

Chef, you are the god! Making a 10 min video of peeled tomato salad, and you're doing it great!

[@starcatcatherinehale1893]

I do these for parties but with thyme, pink peppercorns, rice wine vinegar, olive oil and sea salt served on crostini. I used to just put a bowl of them out with rye toast points on the side but people would put like three or four on one piece of toast or forgo the bread all together LOL I decided to fix that by making individual crostini, plus all the juices and oil soak into the bread.... yummmm :) It can be a bit tedious when making for a large crowd, so individualized portions are a really better way to go. Great video and recipe as usual, you're definitely one of my favorite chefs!!

[@weasal97]

Chef thank you for answering . It's pretty cool to be corrected by one of you favorite Chefs . To be honest I think you are.the best Chef / Cook on the internet and I truly mean that . I've made a lot and I mean ALOT of you recipes and they have always been a great success.Thanks again . Your the man !

[@jerrihowell3074]

These look incredible! I can't wait to serve these to my hubby who always makes me peel his tomatoes. Now I know the reasoning behind the madness😉. Chef, I can't thank you enough for all the fabulous dishes that I've learned from your videos! We are somewhat chubbier due to your recipe's!

[@JonJagsNee]

This was the most provocative episode of food wishes so far... well done, sir

[@yvainwa]

Where do you keep getting the freakishly small utensils?

[@AhnaMaria]

"And what is sexier than seeing veins?" lol you got us there chef john

[@touchmywoodpls5098]

Ive been watching your videos for about 3 years and it helped me cook better if it wasnt for you id be eating nothing but ramen i cant thank you enough

[@RonJDuncan]

I never considered the starting steps for concasse to be applied this way, but it sounds fantastic, thanks for the demo, this is the perfect time of year for tomatoes.

[@paulathepotato9273]

So after two years of watching you use these adorable, freakishly small utensils, I finally found some to call my own and I couldn't be more excited! Freakishly small spoons, spatulas, and tongs! The hubby thinks it's silly for me to be so in love with these small things, but I'm a small lady myself so I think they fit me perfectly. 😊

[@lynlove8120]

Love your voice! It's so relaxing! I usually watch your old videos just so I can fall asleep!!!! Love your recipes too

[@mariaoviedo5881]

Possibly the cutest presentation thus far. Three little tomatoes :)

[@franciscoornelas6153]

I make this as a snack often, its so good fresh i usually eat this and a simple octopus salad where i cube fresh peppers and onion and had some olive oil and acidity. So good

[@Missuskeefe]

xoxo you are my favorite Chef. :) Love the humour in your videos! Keep up the amazing work! Thank you.

[@robertsyrett1992]

I know what I'm looking for at the farmer's market tomorrow!

[@xbalraj]

so much opportunity for innuendo, but as always, chef john takes the high road. first class, well done.

[@Gaston-Melchiori]

sos un genio!, me encantan tus recetas, y ese juego psicológico de los tres tomates a lo ultimo me encanto jeje.

[@lgree4806]

Perfect timing. My cherry tomatoes are almost ready for picking. Guess what we are having 😍

[@mynameisix]

Phew. Ain't nobody got time for reading manuals! :D Loved it, simplicity at its best. About to do this for my tomorrow's lunch side-dish.

[@jjtsmom]

Wow! Talk about HD! Congrats on the new camera. Looks great. As for the Naked Tomatoes... I can't wait to try this. Thanks.

[@wwsuwannee7993]

Simple is always best. Thanks John......hooda thunkit.

[@karengrace6890]

Chef John, can you make those cool Russian pickled tomatoes?

[@tanaazhere]

I like to start my day with chef John

[@riskorecipes1382]

Thanks for the great recipe Chef John! I have an abundance of tomatoes in the garden so I will be making this tomorrow!

[@XiangyuYin]

Can I serve four of these?

[@max_weaponized]

If you wanna risk getting caught by the Amuse Bouche police....

[@김성모-k7g]

no only 3

[@Bigassboya]

DO NOT PLAY GODS

[@Ben786]

"Three shall be the number thou shalt count, and the number of the counting shall be three. Four shalt thou not count, neither count thou two, excepting that thou then proceed to three!"

[@DerEchteBold]

A good chef will always serve an odd number of things if possible (they say it looks better), so I'd go with 5 ; )

[@dominoroe]

I just made this, although I used balsamic instead of sherry vinegar. I may have sneaked a tomato before the allotted marinating time and it was delicious. I'll have to plant some cherry tomatoes next year in my garden so this can be even better.

[@Tzadeck]

Chef John--look up the Japanese phrase 'mono no aware' for the proper way of expressing the emotion of eating the third and final tomato.

[@nutritionalyeast704]

Wow, there's a lot of praise in this video over a just a few cherry tomatoes. I'm definitely skeptical, but at the same time it seems easy enough that I can't wait to try it. :)

[@pmichael73]

I thought you were over-egging this one, but it's terrific! Thanks!

[@mrdanthesnowman]

I am so using this for the next party/get together I have at work.

[@TheOceanJames]

Love you, Chef John!

[@yasminechim6801]

Chef John I ate a peanut butter and mustard sandwich today on rye. It was good.

[@rbettsx]

Here's one: peanut butter, cream cheese, and diced celery. It's a go-to for me.

[@googleeatsdicks]

Sounds interesting. I have to try that combo.

[@Soulman-lb3gg]

Try this: make a grilled cheese, but put some jelly in it. Try different cheeses with different jellies. Fruit and cheese, or wine and cheese, and traditionally served together. It's delicious, trust me.

[@Legal_Sweetie333]

Congratulations on your pregnancy!

[@mikeroadblock]

You are amazing sir! Big smiles as always here with you. Cheers

[@xXPecuniamXx]

Gonna be honest this reminds me of something I would eat at as starter in first class on a budget airline.

[@klab2125]

This looks so good! I love cherry tomatoes. Raw, roasted, pickled... and now *naked :-)

[@Kelshirakawa]

Hey Chef John, could you possibly make the perfect stovetop popcorn? Or truffle popcorn? Or different ways to season popcorn? Thank you! Love your videos.

[@priayief]

Incredibly simple! Gotta try this Thanks.

[@OldManCookin]

That is a Wonderful recipe Chef.... There ain't nothing like a Cherry Tomato ... Yum.. ! :)

[@AL7MLALWDE3]

my goal in life now to try this !!

[@rodolfocesarruizjimenez5452]

A very beautiful video... can't wait to make them. Thanks Chef John!

[@jay7sa]

Nice, I enjoy your videos chef John

[@beautynspice84]

The way you describe this makes me want to try it... But, alas, I almost never try recipes of the videos I watch here on KZbin. Sometimes I take inspiration, though. Maybe I'll actually take a foray into trying this one.

[@lauryabel2994]

simple and elegant dish :)

[@seven_hundred-seven_hundred]

You drank the juice?

[@shannonleta]

As a bartender I'm tempted to make these and serve it as a cocktail garnish of some sort.

[@circuscase]

Perfection Sir.....Absolute perfection!

[@moepskie]

Omfg I was literally just looking for this yesterday, thanks Chef John!

[@rifqahj]

hi. any chance one can do this with a whole bunch of tomatoes and seal in a jar? how long before it would go bad?

[@36thgallardo]

just my luck, this video comes out the day after my grape tomato plants died.

[@stiryotype4695]

I can´t believe you´re making me try this

[@dwaynewladyka577]

That looks quite impressive!

[@slyplaymike1]

simple easy brilliance. Thank you chef

[@61984sd]

the 3 cherry thing near the end was... poetry.

[@melaniemarquez5056]

can't wait to try it...!!

[@chefmike9945]

Chef John! Nicely done episode. Please share your source for freakishly small utensils. Who knew how useful they could be?

[@curiousSOUL22]

I feel like after all that effort, serving those 3 tomatoes on a small curved white plate, or in a white bowl would have looked so much better. Then you can see the colour of the tomato better and the coloured drips of olive oil. Also I think the clear small bowl reminds me of a sauce bowl or something. Also... I'm just being fiddly and fussy and silly probably. :-)

[@wallenbear]

looks great

[@Jamieoo77]

thanks alot chef John! Definitely going to try this tomorrow!!

[@bobbietarr1267]

Looks very good

[@maylien]

You are the Bousht ! And Amoosing too!

[@jackpast]

I am definitely making this! Thanks, chef!

[@mhr4778]

anyone else agrees that chef john should voice a therapy app? Love your videos man. learned a lot from 'em.

[@Kae.the.Selkie]

No Bouche to be amused by? I love your humor.

[@protocolofficer2629]

You don't have a mouth? How do you eat?

[@adefenselessgoat]

This is the earliest I've ever been.

[@maxvalery]

Amazing as usual. Do a video on buckwheat! Anything with buckwheat, but preferably whole groats. The entirety of Eastern Europe eats buckwheat nearly daily, and we need to spread the word in the west.

[@NossyLoves]

What luck, I happen to have cherry tomatoes! Thanks for the recipe. :)

[@twilaperry7835]

This looks so yummy!!

[@Chi_Leung]

Reminds me of a watermelon salad I once had.....would be fun to combine the 2

[@JonasTheLundh]

We do a variation of caprese at the restuarant I work at, with smoked naked cherry tomatoes, basil mayonaise, mozzarella and olive oil =)

[@leonorrodriguez954]

this video makes me feel allot better about eating an entire bag of san marsano cherry tomatoes last night :) just stood there. eating them. right out of the bag. i shudder to think how much more amazing it would have been had i seasoned them this way *swoon

[@michaelmcgarry3997]

jon I love for these videos

[@VePYukio]

Favorited! Will try next wknd

[@bgnin]

What do you think of making this into an entree with some good quality mozzarella, some fresh basil within the dressing just before serving and some texture component like a kale crisp?

[@carpenoctom]

love the vids any thoughts on sous vide?

[@azaanow2327]

He has 2 sous vide videos and said that he liked how the food came out

[@ToddHowardWithAGun]

Chefsteps pls

[@sinisterbeanbag]

Looks good.

[@gregoglesby7695]

Had these many times. Great

[@chiefchefychef]

Would this work just as well with grape tomatoes?

[@petster13]

lol I graduated culinary school in canada and this was actually our first class. we concassed a tomato to make bruschetta and mushroom duxelle. what coincidenced you said that xD

[@unknownsoldier8263]

Why aren't there any comments yet? Great idea

[@JennaASMRwhispers]

What would you think of adding some fresh mozzarella cheese😋. I love your channel

[@AlutaShade]

Cutting the mozzarella into freakishly small cubes to add to this dish would taste so good!

[@fg87fgd]

That would be considered an amuse-gueule, I guess.

[@renee-lisecourtois2817]

Simplement parfait 😊

[@802sti]

awesome. i have a bowl of "tomatas" and i was wondering what i can do with them.

[@MrMase12]

Love these

[@vivalafrida_8013]

Could you use this technique with grapes?