I love how you always take time to be sassy and fun about cooking, it adds such a personal touch and relieves the stress of following recipes to the word. Yes, have a toasted pecan while cooking. have your nose burnt by the dijon. it's an all senses activity after all, not a chemical experiment.
I just put together the Big Fat Greek Salad ( followed the recipe exactly) and have it in the fridge chillin' and marrying the flavors. I. Can't. Wait. I was literally salivating making it... it smells so good, and the colors are gorgeous. Thank you Chef John!
It does look incredible. Like summer in a bowl. I'm definitely making it soon. Edit: I made it last night, and it was indeed delish. I wanted some protein to go with it, so I quickly marinated some skinless, boneless chicken thighs with lemon juice, garlic powder, salt, black pepper, smoked paprika, and a little sugar & olive oil, then pan fried them on high (with my crappy electric stove and slightly warped pan though, so you may not need your temp to be as high) till they got a little bit charred. Made for an awesome spring/summer meal.
I've made versions of that Greek salad before but the way you do it is the best! The fresh oregano, salting the cucumber and the vinegar first tip really made the difference!!! Also the multicolor cherry tomatoes is so much better than the diced romas like I was doing. Dipping french bread in that juice is one of the greatest things on this planet! I left the cheese out, hope you aren't mad lol.
Sunday I made the Brutus Salad; Monday I made the Greek Salad and today I made the Egg Roll in the Bowl. WOW! Delicious salads. Thank you so so much chef John. My husband loves the Egg Roll in the Bowl.
I've been saving this on my notifications for a day now when I had time to relax and watch it. All of these look amazing, and that many Chef John puns in one video is a gift from God.
Love your salad chef!! There's a lots of homecooking channel out there but your the one I love best because you make REAL FOOD with good ingredients , I mean , have you notice HOW MUCH that most food channel homecooking are like ; box and can or already mixed food and bags of frozen chicken already cook or fry even meat balls frozen that you can buy??? And recipes made with soup can , sour cream and tons of cheese ( rather than making a delicious bechamel sauce ready in 5 min ???) and lots of process food ? It's not cooking its mixing and warming up and LITTLE LITTLE COOKING !!! But you chef , you make REAL FOOD !!! LOVE your cooking,,,, not much like you ....Sad to see that these days most people's doesn't cook anymore like we use to ! Keep on cooking CHEF🤗
The Panzanella and Cucumber salads have become my go to summer recipes after I first saw them on the channel. Thanks for these great recipes! Greetings from Austria
I make a similar dish to the Greek salad, but I add a can of rinsed and drained garbanzo beans. It adds body to the salad and absorbs the flavor palette beautifully.
Thanks for the heads up on how to make the salad dressings. As the weather gets warmer, I have a tendency to eat more salads,but I've never tried making my own dressing. Thanks again for showing how it's done
Try the following salad: -Cucumber, 2cm cubes -Red onion, 2cm cubes -Yellow bell pepper, 2cm cubes -Licchi's (whole) -Tomatoe, 2cm cubes -Chili (finely chopped) -Garlic (pressed) -A good lemon, cest and juice -Fishsauce (not much) -Sugar (a pinch) Very fresh, full of flavour and perfect for the summer. The lemon is really important. You want a good fresh lemon.
Omgs....I made the Brutus for dinner tonight... topped with some thin slices of leftover strip steak to round it out as a full meal. I think I have a new favorite! It was amazing!!! So yummy 😋 ❤️😀
Looks great Chef as a true village style authentic Greek salad. I still add in when all is said and done, different types of teared lettuce. . Don’t hate on me please.
I go online looking for salad recipes! These six look wonderful and I can't wait to try them! 😍 Thinking about stirring in a beaten egg into the egg roll salad recipe since I am a Keto girl 😉. Thanks so much for this episode!
Greek salad is my absolute favorite! Sometimes, when I have to make something for one of those things that I have to make something for, I add cooked quinoa and people rave over it! Love your channel, Chef💙
Greek salad is by far the best. No fancy needed. Red onions, cucumbers, Bell pepper ,tomato, olives with stone (tell the guests),feta cheese (cheap is fine too ) and fresh lemon squeezed ontop with salt, some coarse pepper, and oregano, or assortment of Southern (european) herbs and optional : flat whole parsley-leaves . So simple, thick, zesty and is the only cold salad I find needs no meat: even though it goes well with feta stuffed coarse oregano-meatballs as a side. Serve with flatbread and yoghurt.
Now I might actually make that because you toasted the bread. All of the other recipes just reminded me of cold stewed tomatoes. My grandpa used to love stewed tomatoes and he would cook the bread in with them. He was born in 1886 so I don't know if that was something from back then or the great depression.
Never liked cooked tomatoes as a kid but I'm not so fussy now. Mom was making spaghetti and caught her eating the stewed tomatoes out of the can. They were pretty good
This 6 Satisfying Salads featuring Foodwishes contains some delish looking salads that have helped me make up my mind to prepare one of the salads within the next 7 to 9 days andor sooner though I admit that I am metaphorically currently sitting on the fence deciding if I want to try to make the Brutus salad first or the Walnut blue cheese chicory salad
These look so good, especially with warmer weather here. Can't wait to make the egg roll in a bowl. I will have to skip smashing a cuke...I much prefer old fashioned cukes and sour cream....a family favorite. Thanks for the recipes.
I just love watching you because your voice is so soft and calming 👍thank you 🙏🏾by the way we Persian have something like it but ours have chopped whole cup of cilantro instead of olive and pepper , we may add hot green pepper 🤷🏼♀️
On the greek salad mate, it's a textural thing. I'm like you on this, I prefer it to still have that freshness in the crunch but I've had it the other way and there ish a difference in flavors but to me if feels a bit slimy. Love your show mate.
To slice cherry tomatoes, sandwich them in a single layer between two dinner plates, one normal and one inverted, and then run your sharp knife between the two plates, keeping gentle pressure on the top inverted plate.
If you go to his main page, where the search (magnifying glass) is.. type in 'pasta salad' ... You'll find a kabillion of them that he's done! 😋 🥣 Yum..
I like eating leftovers of an accomplished recipe, while watching Chef John videos for ideas what next to cook. While recovering from Hurricane Katrina, was a TV commercial to boost Louisiana tourism - a local had said something like: "When we eat breakfast, we talk about lunch; and when we eat lunch, we talk about dinner!"
Wow! Happening onto this video is the absolute best part of my day! I have been in a salad rut! I can’t wait to check out all your content! Love your presentation. I’ll be binging on you channel. Enjoy the day.😊
That looks delicious 😋 My German Tante used to make my Greek Uncle these beautiful Greek salads. All the recipes look delicious, I love unique salads, must try some of these 👍 ty
I love using my food processor for coleslaw - slicing for cabbage, and grating for carrot. But yours is probably more uniform for the carrots vs cabbage.
Greek person here. While this greek salad recipe is very close to the one we make here, there are some twicks you can do to bring the authentic greek feeling to your salad. First of all, the oil has to be extra virgin olive oil, nothing else....and it has to be a lot. You should put it at the end, after salt and oregano. Also, the main ingredients are simple and those are: average sized tomatoes (not baby ones), cucumber, cubanelle peppers (long, thin, green sweet peppers), red onions and a block of feta cheese. Some people add dark olives too (but in my family we don't :P). They have to be cut approximately twice the size as Chef John did it...you will never find a greek salad in Greece with such small cut pieces. If you cut them so small, the juices of all the ingredients are gonna combine with the oil, when here we strive to keep every juice relatively seperate. So bigger pieces, less juices and mixing with the oil. It's important that's why I'm insisting and I'll also explain at the end. Now, since you have everything in a bowl, you put the block of feta cheese without breaking at the centre of the salad, on top of the ingredients. If you want to crumble, do so but the crumbles need to be about the same size as all the vegetables in the bowl. Then, add salt, oregano, a little bit of black pepper and at last the extra virgin olive oil...the more the better. Now, the explanation I promised...you should cut your vegetables bigger pieces than this recipe suggests because towards the end of eating you salad, some juices from the vegetables will be just a little bit mixed with the olive oil and it's the perfect thing to dip a piece of bread in it and eat...we call it here "papara" and people love it! My brother for example waits until the end to eat some bread dipped in that olive oil from the salad. The main ingredient for the dip has to be the olive oil and has to have its colour. In the recipe here in the video, you see the juice is almost red ...we don't want that here.
The Butus is like a Waldorf salad ....?? I just love the dish you used for the smashed cuke salad -- it amost looks like a vintage sundae dish, but larger ....?? I find fresh bagels, sliced horiztally, then cut a around into smaller 3/4" to 1" wide pieces, work best (& are easiest) for a "bread" salad -- using a nice oil & vinegar-type dressing. The bread pieces soak up a little of the dressing, so they're then a lot tastier, but they do not get all soggy like reg. bread can do!! Yes, I like to leave the salad a few mins. for the bagel pcs. to soak up a little dressing. I like using cider vinegar, or red wine, or even balsamic, but reg. white vinegar will do.
Ok I know you said “… And a hunk of some extra sharp cheddar cheese.” But what I heard you say was “…And a hug and some extra sharp cheddar..” and for an instant I smiled and thought “Awww that Chef John is just so cute!” Then brain and ears sync’ed up lol. ☺️
Hey chef!!! I make a lettuce less chix salad with chix breast grapes canned manderine oranges celery onion miracle whip And Greek yogurt So good on whole grain bread. Add cashews no bread😋
Hi chef John,l make a lettuce less chix salad with mandarin oranges grapes onions celery miracle whip Greek yogurt it is so good on whole-grain bread and if you have nuts you don’t need the bread Maybe you could make it better
The 2 salad is freaking delicious for a warm smoked pepper salmon that you just fry warm on the pan so the skin is crispy, then make salad 2 the brutus salad i can recommend cuttet green cabbage in it to and spinash
After all, you are the Aladdin of your six satisfying salads
I sometimes watch your videos just to listen to your soothing voice and dry humor
Chef John for president!!
Hear, hear!
I second the motion!
He can also be prime minister of my country pls. Honorary citizenship
Yeah
I love how you always take time to be sassy and fun about cooking, it adds such a personal touch and relieves the stress of following recipes to the word. Yes, have a toasted pecan while cooking. have your nose burnt by the dijon. it's an all senses activity after all, not a chemical experiment.
I do agree with you 💯 about chief John having a good sense humor. I love his delicious recipes as well.
I just put together the Big Fat Greek Salad ( followed the recipe exactly) and have it in the fridge chillin' and marrying the flavors. I. Can't. Wait. I was literally salivating making it... it smells so good, and the colors are gorgeous. Thank you Chef John!
It does look incredible. Like summer in a bowl. I'm definitely making it soon.
Edit: I made it last night, and it was indeed delish. I wanted some protein to go with it, so I quickly marinated some skinless, boneless chicken thighs with lemon juice, garlic powder, salt, black pepper, smoked paprika, and a little sugar & olive oil, then pan fried them on high (with my crappy electric stove and slightly warped pan though, so you may not need your temp to be as high) till they got a little bit charred. Made for an awesome spring/summer meal.
I've made versions of that Greek salad before but the way you do it is the best! The fresh oregano, salting the cucumber and the vinegar first tip really made the difference!!! Also the multicolor cherry tomatoes is so much better than the diced romas like I was doing. Dipping french bread in that juice is one of the greatest things on this planet! I left the cheese out, hope you aren't mad lol.
John’s videos are my ASMR. Both inspiring and calming.
Hello how are you doing?
Yeah. Especially since Steve seems to have run out of rations.
Sunday I made the Brutus Salad; Monday I made the Greek Salad and today I made the Egg Roll in the Bowl. WOW! Delicious salads. Thank you so so much chef John. My husband loves the Egg Roll in the Bowl.
I've been saving this on my notifications for a day now when I had time to relax and watch it. All of these look amazing, and that many Chef John puns in one video is a gift from God.
Love your salad chef!! There's a lots of homecooking channel out there but your the one I love best because you make REAL FOOD with good ingredients , I mean , have you notice HOW MUCH that most food channel homecooking are like ; box and can or already mixed food and bags of frozen chicken already cook or fry even meat balls frozen that you can buy??? And recipes made with soup can , sour cream and tons of cheese ( rather than making a delicious bechamel sauce ready in 5 min ???) and lots of process food ? It's not cooking its mixing and warming up and LITTLE LITTLE COOKING !!! But you chef , you make REAL FOOD !!! LOVE your cooking,,,, not much like you ....Sad to see that these days most people's doesn't cook anymore like we use to ! Keep on cooking CHEF🤗
You are, afterall, the one who writes the ballad for your salads.
1:57 “And while I did say this step is optional, it’s also mandatory!” Chef John, you always crack me up! 😆
Chef John, you are always my go-to when I'm looking for a really good recipe! Thank you!
The Panzanella and Cucumber salads have become my go to summer recipes after I first saw them on the channel. Thanks for these great recipes! Greetings from Austria
Delicious salads! Blessed and Happy Mother's Day to ALL mothers🌍♥️✨🌼🌹🌻🌸🌷!
Worcestishire is a place in England as well as being the name of a sauce that is spelt the same. The place and sauce is pronounced: WUSTER (sauce)
I make a similar dish to the Greek salad, but I add a can of rinsed and drained garbanzo beans. It adds body to the salad and absorbs the flavor palette beautifully.
Thanks for the heads up on how to make the salad dressings. As the weather gets warmer, I have a tendency to eat more salads,but I've never tried making my own dressing. Thanks again for showing how it's done
Try the following salad:
-Cucumber, 2cm cubes
-Red onion, 2cm cubes
-Yellow bell pepper, 2cm cubes
-Licchi's (whole)
-Tomatoe, 2cm cubes
-Chili (finely chopped)
-Garlic (pressed)
-A good lemon, cest and juice
-Fishsauce (not much)
-Sugar (a pinch)
Very fresh, full of flavour and perfect for the summer. The lemon is really important. You want a good fresh lemon.
Omgs....I made the Brutus for dinner tonight... topped with some thin slices of leftover strip steak to round it out as a full meal. I think I have a new favorite! It was amazing!!! So yummy 😋 ❤️😀
Love these salads. I go to lots of pot lucks and each of these looks like a perfect contribution
Who goes online to see salad videos???
I DO!!! Yep, I guarantee that I will make everyone of these recipes.... they all look great! Yum!
Looks great Chef as a true village style authentic Greek salad. I still add in when all is said and done, different types of teared lettuce. . Don’t hate on me please.
Never get sick of your salads! They have all been amazing. Keep them coming!!
Yum! I'd love a compilation of recipes using the mortar and pestle :)
Dude ! You always make me so darn hungry ! Loved watching you for years !! The recipes are fabulous!!! Keep it up and a BIG THANK YOU !!!!
Hello. I love salad. It is a beautiful and colorful salad. I like it very much and I will make it. Thank you.😋
I go online looking for salad recipes! These six look wonderful and I can't wait to try them! 😍 Thinking about stirring in a beaten egg into the egg roll salad recipe since I am a Keto girl 😉. Thanks so much for this episode!
Greek salad is my absolute favorite! Sometimes, when I have to make something for one of those things that I have to make something for, I add cooked quinoa and people rave over it! Love your channel, Chef💙
It's salads' season! Time to eat healthy and tasty 😋
Greek salad is by far the best. No fancy needed.
Red onions, cucumbers, Bell pepper ,tomato, olives with stone (tell the guests),feta cheese (cheap is fine too ) and fresh lemon squeezed ontop with salt, some coarse pepper, and oregano, or assortment of Southern (european) herbs and optional : flat whole parsley-leaves .
So simple, thick, zesty and is the only cold salad I find needs no meat: even though it goes well with feta stuffed coarse oregano-meatballs as a side.
Serve with flatbread and yoghurt.
Always love the variety of your recipes and your sense of humor.
Now I might actually make that because you toasted the bread. All of the other recipes just reminded me of cold stewed tomatoes. My grandpa used to love stewed tomatoes and he would cook the bread in with them. He was born in 1886 so I don't know if that was something from back then or the great depression.
Never liked cooked tomatoes as a kid but I'm not so fussy now. Mom was making spaghetti and caught her eating the stewed tomatoes out of the can. They were pretty good
Hi there Cheff John love your channel and your voice is smooth 👍🏾 😋
This 6 Satisfying Salads featuring Foodwishes contains some delish looking salads that have helped me make up my mind to prepare one of the salads within the next 7 to 9 days andor sooner though I admit that I am metaphorically currently sitting on the fence deciding if I want to try to make the Brutus salad first or the Walnut blue cheese chicory salad
Omg! I love your videos , love your voice plus your humor… Worcestershire sauce 😂🤣😆lol…..
Thank you, Chef John. They all look so good!
These look so good, especially with warmer weather here. Can't wait to make the egg roll in a bowl. I will have to skip smashing a cuke...I much prefer old fashioned cukes and sour cream....a family favorite. Thanks for the recipes.
Great Salad options, Chef John… Can’t wait to try them all 😋 Thanks❣️
Chef John is precious! ☺️
I just love watching you because your voice is so soft and calming 👍thank you 🙏🏾by the way we Persian have something like it but ours have chopped whole cup of cilantro instead of olive and pepper , we may add hot green pepper 🤷🏼♀️
On the greek salad mate, it's a textural thing. I'm like you on this, I prefer it to still have that freshness in the crunch but I've had it the other way and there ish a difference in flavors but to me if feels a bit slimy. Love your show mate.
Adorable.... I enjoyed very much those salads....
All the salad is great
love all these recipes, especially the "eggroll in a bowl!"
To slice cherry tomatoes, sandwich them in a single layer between two dinner plates, one normal and one inverted, and then run your sharp knife between the two plates, keeping gentle pressure on the top inverted plate.
Ummm no. What a palaver just to chop a few tomatoes in half. I hate “hacks” that are more trouble than doing things the oldfashioned way.
Chef John, you’ve inspired me yet again. I’m sick and tired of bought Caesars Salad 👍👍
I love salad, so thank you for these ideas. I am excited to try them.
Chef John, you're my favorite chef 💐🥰
You are the greatest chef ever! From Arwen 💋💌💘💝💖💗💞💕💟💔😄
Hey Chef John! You should put together a compilation video with your crème fraîche recipe, and then all of your recipes where it is utilized.
Chef John I love your recipes thank you for sharing ❤
100% vouch for the Greek Salad! My husband will do literally anything for it.
The Greek Salad is delish! Thanks!
Thank you for helping me perfect the basics
Just did a kale and quinoa with cucumbers peppers craisins sunflowers seeds in a ginger vinegarette sooo good
I wish you included fruit and pasta salads. They're good too.
If you go to his main page, where the search (magnifying glass) is.. type in 'pasta salad' ... You'll find a kabillion of them that he's done! 😋 🥣 Yum..
Chef John,you are never boring,or your recipes!Manga! :-)
You are, after all, the geek squad of your Big Fat Greek Salad!!!
Thank you so much for these delicious recipes. Making salads in the summertime is pretty much all I do, I LOVE ME A GOOD SALAD !
I'm really looking forward to making the egg roll salad. 👍
Good Morning to you all🙋🏼♀️🤗
Love the recipes - I'd add some smoked and crispy lardons to the second (Brutus) salad for sure.
I do a nice raw salad, a vegan salad with the shredded vegetables and a little bit of ginger dressing on top. You could add diced tofu on top.
Great recipes as always …thanks a bunch‼️‼️‼️💝
Chef John, please make Ghormeh Sabzi. Rumor has it that its recipe is 5000 years old!
I like eating leftovers of an accomplished recipe, while watching Chef John videos for ideas what next to cook.
While recovering from Hurricane Katrina, was a TV commercial to boost Louisiana tourism - a local had said something like:
"When we eat breakfast, we talk about lunch; and when we eat lunch, we talk about dinner!"
Wow! Happening onto this video is the absolute best part of my day! I have been in a salad rut! I can’t wait to check out all your content! Love your presentation. I’ll be binging on you channel. Enjoy the day.😊
Great mustard salad dressing with a nice kick!
Love ur instructions and that u explain why.
I made the Greek salad today! It was delicious! Thank you! 🥰
Gorgeous Greek salad YUM
Its a delicious and yummy food recipe thanks for sharing
That looks delicious 😋 My German Tante used to make my Greek Uncle these beautiful Greek salads. All the recipes look delicious, I love unique salads, must try some of these 👍 ty
Wow this was really some great tips🙌🥰🥦🥬🥒🌶
I’m so thankful for this video. I have been needing a salad refresh. Thank you
I love using my food processor for coleslaw - slicing for cabbage, and grating for carrot. But yours is probably more uniform for the carrots vs cabbage.
Panzanella I call "summer in a bowl" when I have ripe garden tomatoes, and the more varieties the best.
"Probably grew up in a household that had really dull knives." That is some next level culinary profiling.
Wow john sr amazing as always
. . . SO GOOD..... THANK YOU Mr Food Wishes . . . really good . . . do you have a recipe book . . . . I need this one in my kitchen . . .
Greek person here. While this greek salad recipe is very close to the one we make here, there are some twicks you can do to bring the authentic greek feeling to your salad. First of all, the oil has to be extra virgin olive oil, nothing else....and it has to be a lot. You should put it at the end, after salt and oregano. Also, the main ingredients are simple and those are: average sized tomatoes (not baby ones), cucumber, cubanelle peppers (long, thin, green sweet peppers), red onions and a block of feta cheese. Some people add dark olives too (but in my family we don't :P). They have to be cut approximately twice the size as Chef John did it...you will never find a greek salad in Greece with such small cut pieces. If you cut them so small, the juices of all the ingredients are gonna combine with the oil, when here we strive to keep every juice relatively seperate. So bigger pieces, less juices and mixing with the oil. It's important that's why I'm insisting and I'll also explain at the end. Now, since you have everything in a bowl, you put the block of feta cheese without breaking at the centre of the salad, on top of the ingredients. If you want to crumble, do so but the crumbles need to be about the same size as all the vegetables in the bowl. Then, add salt, oregano, a little bit of black pepper and at last the extra virgin olive oil...the more the better. Now, the explanation I promised...you should cut your vegetables bigger pieces than this recipe suggests because towards the end of eating you salad, some juices from the vegetables will be just a little bit mixed with the olive oil and it's the perfect thing to dip a piece of bread in it and eat...we call it here "papara" and people love it! My brother for example waits until the end to eat some bread dipped in that olive oil from the salad. The main ingredient for the dip has to be the olive oil and has to have its colour. In the recipe here in the video, you see the juice is almost red ...we don't want that here.
Thank you very much for your authentic method :) Delicious!
Thankyou showing us.
Thank you this is exactly what I've been needing! Craving salads lately
It's not fair. If you give us six recipes, we should be able to like 6 times.
Love your recipes I’m definitely going to try this
you could remove the seeds inside the cucumber to remove most of water (and biterness)
I always remove seeds too!
ALL look delicious! Thank you.💝
The Butus is like a Waldorf salad ....?? I just love the dish you used for the smashed cuke salad -- it amost looks like a vintage sundae dish, but larger ....?? I find fresh bagels, sliced horiztally, then cut a around into smaller 3/4" to 1" wide pieces, work best (& are easiest) for a "bread" salad -- using a nice oil & vinegar-type dressing. The bread pieces soak up a little of the dressing, so they're then a lot tastier, but they do not get all soggy like reg. bread can do!! Yes, I like to leave the salad a few mins. for the bagel pcs. to soak up a little dressing. I like using cider vinegar, or red wine, or even balsamic, but reg. white vinegar will do.
Ok I know you said “… And a hunk of some extra sharp cheddar cheese.”
But what I heard you say was “…And a hug and some extra sharp cheddar..” and for an instant I smiled and thought “Awww that Chef John is just so cute!” Then brain and ears sync’ed up lol. ☺️
Everything looks So Gooooooooooood😋🍽🥑
Another nice addition to the egg roll bowl is some diced water chestnuts.
Hey chef!!! I make a lettuce less chix salad with chix breast grapes canned manderine
oranges celery onion miracle whip And Greek yogurt So good on whole grain bread. Add cashews no bread😋
Maybe you could make it better
WOW fantastic Just perfect for summer
I find myself adding cayenne to nearly everything. Even chocolate.
Love to try this looks yummy
AMAZE-Balls! :))) Thank you!
Hi chef John,l make a lettuce less chix salad with mandarin oranges grapes onions celery miracle whip Greek yogurt it is so good on whole-grain bread and if you have nuts you don’t need the bread Maybe you could make it better
The 2 salad is freaking delicious for a warm smoked pepper salmon that you just fry warm on the pan so the skin is crispy, then make salad 2 the brutus salad i can recommend cuttet green cabbage in it to and spinash
Thank you.