Chef John you are truly amazing. You are the reason that I love cooking to this day. I started following your recipes all the way back in the day. You make it so much fun and now cooking is my favorite thing. I just wanted to thank you for showing me so many wonderful thing."Cold milk no lumps"!🤣🤣
Chef John's videos helping me to battle my cooking anxiety from trying to make a dish where everything, even smallest insignificant things are perfect. "We are humans, not robots." I still remember the very first Chef John's recipe I made, it was his take on "Beef Stroganoff". It came out great.
I couldn't agree with you more... Although I come from a "cooking family" with lots of traditional family recipes, I have learned so much from Chef John - different and better techniques, lovely new recipes, and learning new twists and turns in the culinary arena!! My extended family LOVES being served all these new fabulous dishes!!
I think someone needs to get Chef John a book on Russian history, It feels like every Russian recipe has a Putin rhyme in it. After all, you are the Cathrine the Great of what ends up on your plate.
Russian here: this is a pretty good representation of a Russian salad, although it varies by region and family. Mayo sometimes is used, as well as half and half Mayo and sour cream. Cucumbers are also very traditional as well as cabbage. Feta or goat cheese can also be added, as well as herbs like parsley or dill. Again depending on taste and availability. I slice everything very thinly, including the tomatoes like Chef Joseph, I mean chef John…
This recipe was so yummy! 😋 I tried it yesterday. I didn’t have the big thick slices that chef John does, so I made mini ones. I also didn’t grill the bread. I fried the bread. (Because after all, I am the Vladimir Putin of my tomato salad on gluten.) It might have been better if I had, (and obviously more authentic) but I really did like the results and I highly recommended that you give it a try. Thanks chef John!
Best way to work with excess dressing- set it aside, and drench plain bread slice in it. And if you didn't have sweet onion in pantry, you could sub it with scallions, it is more proper summer combination.
I love it with just regular white onion, green one doesn't give the same texture and taste in my opinion. But yeah, eating bread with that salad juice is divine!
I know you may never see this or read your comments, but my day gets SO much better with your uploads. Your videos have gotten me through my depression and in general make my days better. Thank you for all the giggles & smiles. Much love from Indiana!💗
My comment is nothing new and it seems everyone has the same feeling; It’s not only that your videos are enjoyable and clearly you are having fun as well, but the items you make are little treasures. Whether it’s something different, such as this Russian dressing on bruschetta, Beef Wellington or something more mundane you present it and go through the steps in a way that is completely engaging and fun. You really have a superb talent for this. Too bad I’m watching this at 11 PM. I will probably dream of food almost too good to be true.
I am Russian and we toast for that salad dark rye bread , and we rub the garlic on the surface of the bread. If we had to use the oil it will be aromatic sunflower 🌻 oil :)
I had haggis spring rolls at a pub in Western Australia a couple of weeks ago. Never say never. After all, you are the Nat King Cole of your haggis spring roll. Oh come on. I tried.
I love how there is so much variety on this channel. Simple yet absolutely wholesome like this dish to the more techincal yet rewarding dishes as well.
I like the simplicity of this recipe with fresh summer veggies/just a few ingredients plus the ease of making it. It’s not complicated and will get the job done of having a light but tasty lunch. Good video, Chef John. I’m definitely using this on my garden tomatoes. And thanks for the chuckles that always come from listening to you narrate your videos. You are such fun to listen to.
That looks really tasty. For anyone here in the UK, "Visalia" onions are really hard to get hold of, probably the closest you'll get that's grown here are "Ailsa Craig" onions. Developed back in 1887 by David Murray, head gardener at Culzean Castle in Ayrshire, they are lovely mild & sweet. Should be perfect for Chef John's dish.
It was really interesting I have never heard that salad is Russian. It is just simple salad to be cooked for minute :) my grandparents preferred to add sour cream (everywhere - in soup/salads) but I certainly prefer mayonnaise and cut some sausages. Of course Chef John makes everything at another level. I should try.
Thank you Chef John! You are the main reason I'm a decent cook today......Love your encouragement. Thank you for this recipe. My Russian-American wife and I love this. Warmest regards to you.
Nothing like a perfectly ripe homegrown tomato freshly picked from the garden!And a beautiful dressing made with absolutely no mayonnaise!Wow,can think of few things better on a warm summer evening,thanks!
I thought there was only an Italian Bruschetta, but good to know there is one more Russian version, I like your recipes and the way you cook, it's quite interesting and thoughtful...
I was looking for a bruschetta recipe. You’re my first ‘go to’ chef. I found this. Beautiful. Making for my small dinner party on Sunday. Plus your prime rib recipe. I’ve not tried this method yet. Fingers crossed but I trust you lol. Wish me luck 🍀
My favorite made up food that I always wanted to be a trend … breakfast sandwich made like this: Slice of Toast ( white or wheat, optionally lightly buttered ) Blackberry or raspberry jam Pork breakfast sausage patty (or links) Scrambled eggs ( omelette style is easier to keep on the bread but soft is good too ) salt and pepper eggs to taste… not much salt needed since sausage will give you plenty of salty flavor. Spread Cream cheese on 2nd piece of toast. Absolutely delicious. My wife thinks I’m crazy.
As a russian native I can assure you, sour cream is THE dressing base of choise. But the tomato salad would be loaded with seasonal greens, especially dill. Fresh baked beet would be also really great.
I got the same tomatoes growing in my garden. But in Germany they are called "Schwarze Krim" (black krim). Perfect timing because I was running out of ideas!
Chef John, very nice recipe, the red tomato you could not think of the name, in rural Kentucky is called a beef steak tomato. The others are called heirloom tomatoes, I'm sure you know. I heat my evoo before adding garlic cloves, really brings out the flavor
Looks so good. Can't wait to make this. I did make your banana bread today, but put the batter into four mini loaf pans and baked for 40 minutes. It is sooo good.
I would definitely add a touch of mayo in the salad. My all time favourite salad is tomato onion salad with a touch of mayo sald and black pepper. Super simple but goes together so damn well.
I eat a similar salad all summer. I often add cucumber slices and top with the salad. It kind of replaces ice cream for me. Now I'm thinking adding a nice grilled burger patty or chicken breast.
@@lisalisa1435 oh yeah I forget that place is up there sometimes lol, if not for the hundreds of spotlights causing all sorts of light pollution you can see over the horizon even as you drive over here at night
If you want to make it really Russian - use mayo, remove cayenne and add garlic and fresh basil. And instead of putting it on crunchy bread make a bowl of salad and dunk bread in it, use it as a spoon.
I do appreciate that you are using a trashy, lowest common denominator grill when you do have other Bigger, Greener options. Just to show that everyone can do this at home. Also, I almost choked to death you mentioned "Buffalo style haggis".
The advice about coals being full white before cooking over them goes beyond just the uniform heat, it will also reduce it's CO2 emission from its initial burning and thus cause the meat or bread or whatever you cook over them taste less like smog and more like charcoal, which also means less hearthburn and a healthier digestion!
Chef John you are truly amazing. You are the reason that I love cooking to this day. I started following your recipes all the way back in the day. You make it so much fun and now cooking is my favorite thing. I just wanted to thank you for showing me so many wonderful thing."Cold milk no lumps"!🤣🤣
Chef John's videos helping me to battle my cooking anxiety from trying to make a dish where everything, even smallest insignificant things are perfect. "We are humans, not robots."
I still remember the very first Chef John's recipe I made, it was his take on "Beef Stroganoff". It came out great.
Wet hands, smooth balls. 😎💯👍
I couldn't agree with you more... Although I come from a "cooking family" with lots of traditional family recipes, I have learned so much from Chef John - different and better techniques, lovely new recipes, and learning new twists and turns in the culinary arena!! My extended family LOVES being served all these new fabulous dishes!!
I never knew I could fall in love with a tomato until today. Such beautiful varieties
I agree
Specially the Red Imnotsure.
@@Caifan90211 Yes, especially the red imnotsure 😂
That shot of the tomatoes literally made my mouth water
That "don't be a hero" suggestion is an underrated tip for homecooks while prepping haha
bro ur profile pic is dope asf
@@Anthony-dq7yb thanks homie. wait until you see my cooking videos ;)
That's why my new nickname is Lefty!!
jk...
i swear to god ur videos are like therapy for me it makes me so calm i love your voice it really helps me in desperate times thanks for making them
I think someone needs to get Chef John a book on Russian history, It feels like every Russian recipe has a Putin rhyme in it.
After all, you are the Cathrine the Great of what ends up on your plate.
You are, after all, the Shostakovich of your open-faced sandwich...
You are after all the Nikita Krushchev of your Russian Tomato Salad Brushchev.
You are, after all, the Rasputin of your canteen!
You are the Anastasia of your Fantasia! Well that was corny 🤣🤷🏼♀️ Sorry!
You are after all the Boris Yeltsin of your onion-scented belchin'!
Russian here: this is a pretty good representation of a Russian salad, although it varies by region and family. Mayo sometimes is used, as well as half and half Mayo and sour cream. Cucumbers are also very traditional as well as cabbage. Feta or goat cheese can also be added, as well as herbs like parsley or dill. Again depending on taste and availability.
I slice everything very thinly, including the tomatoes like Chef Joseph, I mean chef John…
I love a mix of sour cream and good mayo! Radish cucumber salad with dill is my favorite
The only tomatoes my local grocery stores stock are the red "I'm not sure"s so I feel you, chef
This recipe was so yummy! 😋 I tried it yesterday. I didn’t have the big thick slices that chef John does, so I made mini ones. I also didn’t grill the bread. I fried the bread. (Because after all, I am the Vladimir Putin of my tomato salad on gluten.) It might have been better if I had, (and obviously more authentic) but I really did like the results and I highly recommended that you give it a try. Thanks chef John!
Best way to work with excess dressing- set it aside, and drench plain bread slice in it. And if you didn't have sweet onion in pantry, you could sub it with scallions, it is more proper summer combination.
I love it with just regular white onion, green one doesn't give the same texture and taste in my opinion. But yeah, eating bread with that salad juice is divine!
Will definitely try that! Still some leftover dressing in the fridge... thanks for the heads up!!
I know you may never see this or read your comments, but my day gets SO much better with your uploads. Your videos have gotten me through my depression and in general make my days better. Thank you for all the giggles & smiles. Much love from Indiana!💗
My comment is nothing new and it seems everyone has the same feeling; It’s not only that your videos are enjoyable and clearly you are having fun as well, but the items you make are little treasures. Whether it’s something different, such as this Russian dressing on bruschetta, Beef Wellington or something more mundane you present it and go through the steps in a way that is completely engaging and fun. You really have a superb talent for this. Too bad I’m watching this at 11 PM. I will probably dream of food almost too good to be true.
I made poutine yesterday with some leftover french fries and I used your method to reheat them. It works like a charm!
I am Russian and we toast for that salad dark rye bread , and we rub the garlic on the surface of the bread. If we had to use the oil it will be aromatic sunflower 🌻 oil :)
Простите , где вы видели салат из помидоров без огурцов в России?
@@Honeyboo68 вот именно 😂
You’re absolutely right.
Везде.
absolutely love those recipe-specific puns. It helps that they are also very delicious dishes
I had haggis spring rolls at a pub in Western Australia a couple of weeks ago. Never say never. After all, you are the Nat King Cole of your haggis spring roll.
Oh come on. I tried.
Lol...perfect.
Lmfao SERIOUSLY!!!
I ask this based on the fact I am from Western Australia, but, do you remember where you had these haggis spring rolls?
@@bandiceet Blasta Brewing! Bloody lovely.
@@sorscha Cool, thank you.
I love how there is so much variety on this channel. Simple yet absolutely wholesome like this dish to the more techincal yet rewarding dishes as well.
I like the simplicity of this recipe with fresh summer veggies/just a few ingredients plus the ease of making it. It’s not complicated and will get the job done of having a light but tasty lunch. Good video, Chef John. I’m definitely using this on my garden tomatoes. And thanks for the chuckles that always come from listening to you narrate your videos. You are such fun to listen to.
That looks really tasty.
For anyone here in the UK, "Visalia" onions are really hard to get hold of, probably the closest you'll get that's grown here are "Ailsa Craig" onions. Developed back in 1887 by David Murray, head gardener at Culzean Castle in Ayrshire, they are lovely mild & sweet. Should be perfect for Chef John's dish.
It was really interesting I have never heard that salad is Russian. It is just simple salad to be cooked for minute :) my grandparents preferred to add sour cream (everywhere - in soup/salads) but I certainly prefer mayonnaise and cut some sausages. Of course Chef John makes everything at another level. I should try.
Cannot wait to make this, hopefully finding the tomatoes!
I didn't know it was Russian either. Here in Poland this is also a very popular way to eat tomatoes.
Thank you Chef John! You are the main reason I'm a decent cook today......Love your encouragement. Thank you for this recipe. My Russian-American wife and I love this. Warmest regards to you.
Gosh! The coloring of those tomatoes mixed with the onion in the cream looks gorgeous!!!
Bravo, fresh garden tomatoes is one of the best things about summer.😋 Thanks Chef ✌🏻
That sounds positively sinfully delicious. And thanks for pronouncing bruschetta correctly.
Nothing like a perfectly ripe homegrown tomato freshly picked from the garden!And a beautiful dressing made with absolutely no mayonnaise!Wow,can think of few things better on a warm summer evening,thanks!
I thought there was only an Italian Bruschetta, but good to know there is one more Russian version, I like your recipes and the way you cook, it's quite interesting and thoughtful...
If you're going to make Russian tomato salad, I believe a "Black Krim" is in order.. besides it's probably my favorite tomato.
The sour cream yogurt dressing with the onion and tomato must’ve added another lovely of flavour to this bruschetta. Love it💖🌼
I was looking for a bruschetta recipe. You’re my first ‘go to’ chef. I found this. Beautiful. Making for my small dinner party on Sunday. Plus your prime rib recipe. I’ve not tried this method yet. Fingers crossed but I trust you lol. Wish me luck 🍀
Never knew you were part Russian! Awesome! Hugs from Russia, enjoying your channel a lot!
As Russian I must say it is not a Russian style salad. But every Russian would enjoy it! )))
Gosh that looks scrumptious 😍 Thank you Chef John for sharing this.
I feel like you are gonna summon a lot of Russians with this video, chef John~
I mean I'm already here and I'm Russian, sooo
Same here
Same!
Moi aussi! I was rushin' as fast as I could to watch this video...
Russian cooking, largely unknown and highly underrated, been having a lot of fun exploring obscure recipes that no one's ever heard of
@@mrspeigle1 No one heard of. Even Russians. ¯\_(ツ)_/¯
Yes! More Russian recipes, please!
Here’s one for you:
1 stale underwear and a few drops of Novichok
Chef John, you missed an obvious opportunity for one of your famous rhymes. "If the coals aren't white, it won't toast right". LOL! Nice video!
My favorite made up food that I always wanted to be a trend … breakfast sandwich made like this:
Slice of Toast ( white or wheat, optionally lightly buttered )
Blackberry or raspberry jam
Pork breakfast sausage patty (or links)
Scrambled eggs ( omelette style is easier to keep on the bread but soft is good too )
salt and pepper eggs to taste… not much salt needed since sausage will give you plenty of salty flavor.
Spread Cream cheese on 2nd piece of toast.
Absolutely delicious. My wife thinks I’m crazy.
Sweet tomatoes and bread is almost all I eat throughout the Summer.
As a russian native I can assure you, sour cream is THE dressing base of choise. But the tomato salad would be loaded with seasonal greens, especially dill. Fresh baked beet would be also really great.
Love the proportionate amounts, Chef !
I love how the finished product keeps disappearing and returning with bites taken out, even after the scene changes. That's a good sign.
Always such a treat to see a Chef John video ♡
This looks wonderful!
That would be over the top w some fresh crab. Yum!
Tomatoes + onion + yogurt (dahi) = Indian kachumbar or raita. I have had this in a sandwich form so many times.
Not a hard combo to come up with.
You are the John Bercow Of your tomato salad from Moscow.
ORDAAAAAHHHHH!!!
I say the biggest thank you. This will be my go to snack. 😋
Chef John is the best
I loved blanched onion, they make a fantastic salad ingredient or sandwich topper. Still crunchy but not pungent.
Gonna try it asap 🖤
this will be on my breakfast table this sunday.
Oh yum. There are never enough good tomato recipes.
Beautiful!! I've to try them out. Btw I use your Irish stew recipe, and it's amazing!!!!! Thank you so much for your hard work, I love it.
We had this for dinner last night - it was truly delicious... Refreshing and flavorful! A "Keeper!"😀😀😀
Made this last night and it came out great! Thanks!
Love your videos Chef J . Thank you.
I got the same tomatoes growing in my garden. But in Germany they are called "Schwarze Krim" (black krim). Perfect timing because I was running out of ideas!
I'm planning on strict salad and fruit diet next week
Thanks for this ❤️❤️❤️❤️❤️❤️❤️
Oh that Cherokee tomatoes look soo good.. 😍😋
Hi Chef,
I'm very like this recipe 👍 and definitely I'll try to do this.
Chef John, very nice recipe, the red tomato you could not think of the name, in rural Kentucky is called a beef steak tomato. The others are called heirloom tomatoes, I'm sure you know. I heat my evoo before adding garlic cloves, really brings out the flavor
Chef John, russians usually use mayo instead of mixture of plain yogurt and sour cream. Mayo, actually the most popular russian sauce.
That's true. However ukrainians use sour cream for such salad
Excellent review. I made this recently and added finely diced lean bacon, just a small amount.
The color on those tomatoes... Wow
Black Krim, the best. Growing them in my garden as we speak
Perfect timing-just got some wonderful tomatoes from my friend’s garden that I cannot stay away from-oohhh! Just enough left to make this recipe!
Thank you so much so sharing. My tomato plants have gone Wild. Now I have a great recipe for my abundance.😋
Good thing I like all onions, I really should try this, this looks tasty AF.
Love bruschetta! So easy to make and so delicious! 😍
Like this tomato salad ingredients, I'll have to try it. ♥️
hi chef john, u should slice your onions with the grain, watch ethan chelebowski's vid on why
Dill is a must in a Russian salad! It is like basil in Caprese salad or oregano in a Greek salad!
Looks so good. Can't wait to make this. I did make your banana bread today, but put the batter into four mini loaf pans and baked for 40 minutes. It is sooo good.
Spasibo, Chef John!
I believe you are reading my mind.
I am absolutely fine with this.
This looks very tasty.
I would definitely add a touch of mayo in the salad. My all time favourite salad is tomato onion salad with a touch of mayo sald and black pepper. Super simple but goes together so damn well.
Grated beetroot in this adds an earthy and more authentically “Russian” flavour to this.
More ways to use the tomatoes and onions I just grew, thank you!
So many possibilities...mayo, radish, dill, cucumber, some lemon juice. 🤤
Come on Chef John, Buffalo style Haggis should totally be a thing.... you’re. Chef.... get creative
I agree. You can cook anything!!!
Those tomatoes look amazing!
Happy Cooking,
UB
When I make bruschetta, I like to toast some nice German mixed bread (rye/wheat) for it. Makes it even better.
Ty Chef John making later today. Yummy 🤤
I grow purple Cherokee every year. One of my favourites. Perhaps the platonic ideal for a BLT.
Chef John, you rock!❤✌
Ooo. This is looks so good. Thank you for the recipe Chef!
I eat a similar salad all summer. I often add cucumber slices and top with the salad. It kind of replaces ice cream for me. Now I'm thinking adding a nice grilled burger patty or chicken breast.
Lovely,Chef John.
Tomato (or cucumber) with onion and creme fraiche is typical polish side dish.
I haven’t been able to find good bruschetta since my time in Colombia!!!
Yuuumy this reaaally looks delicious
It is polish style tomato salad too.
It's always nice to have your town mentioned in a video, unfortunately (or not?) it's always either onions or wine for Walla Walla!
Better than a prison though, eh!
@@lisalisa1435 oh yeah I forget that place is up there sometimes lol, if not for the hundreds of spotlights causing all sorts of light pollution you can see over the horizon even as you drive over here at night
Good punk rock song too I guess!
And for the oldies it's also a reference in looney toons
If you want to make it really Russian - use mayo, remove cayenne and add garlic and fresh basil. And instead of putting it on crunchy bread make a bowl of salad and dunk bread in it, use it as a spoon.
I created Sushitso de Catanzaro. My own sushi/southern Italian mix. It never took off, but it’s really worth looking into. 😂
Does Chef John have a recipe for Okroshka? If he doesn’t he really should.
Ah. Most japanese dish of russian cuisine.
In English it would be called "Oh-baby!"
@@davidl6641 or Oh breadcrumb
Chef Tony would be smiling right now at how sharp your knife is!
I do appreciate that you are using a trashy, lowest common denominator grill when you do have other Bigger, Greener options. Just to show that everyone can do this at home.
Also, I almost choked to death you mentioned "Buffalo style haggis".
This looks absolutely delicious!!!
The advice about coals being full white before cooking over them goes beyond just the uniform heat, it will also reduce it's CO2 emission from its initial burning and thus cause the meat or bread or whatever you cook over them taste less like smog and more like charcoal, which also means less hearthburn and a healthier digestion!
i've never really been a fan of tomatos. Now I'm hunting them. thx, John:)
Russian-Italian-Americans would enjoy this topped with chopped bacon.