Easy To Make Caprese Salad | Chef Jean-Pierre

Hello There Friends, a fantastic appetizer with the best quality Mozzarella, topped with our delicious Caramelized Onion that is a must have, Smooth and rich Balsamic Vinegar and a Basil Pesto. Make sure to make this dish and you must have the Buffalo Mozzarella and the Caramelized Onion. Enjoy and let me know what you think in the comments below.

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[premiumbackgroundmusic]

Your daily dose of (caramelized) ONYO. But in all seriousness, great as always, will try.

[shirvy]

I genuinely love this man!! 😁😁 he is so passionate, the way the tomatoes bothered him 🤣🤣 and I was thinkin “he’s rolling that like he’s gonna smoke it” and...he said it 🤣🤣🤣 he is the best

[Silver-clbd]

This popped up on the perfect day, VALENTINE'S DAY! 2023
Thank you, Chef! My husband and I will be making this for lunch. ❤️
Don't worry, we won't smoke the basil. 😂

[BR-urgk]

Ive never seen so much passion about a tomato selection - love the attention to detail, really makes the difference in the final flavor, best cooking classes, great humour A+

[Fszb]

“yess sirr” your a living legend. Its an honor to have found your channel man

[Visitkarte]

I rerun your complaints about the bad tomatoes three times. This is the genuine Italian in you, lamenting the bad tomato quality. I so feel you, because it’s been so hard to get decent tomatoes in Switzerland (I come from a country where every tomato was so tasty, you could eat them from the plant like an apple). Luckily, lately, we really got some new, tasty tomatoes - mostly the small sized ones, but there are also bigger tasty tomatoes to be had since 2-3 years. Before, I always sounded like you.

[bonnieoliver]

I live in Calabria, southern Italy. We have the best buffalo mozzarella! I can’t wait to make this dish! You are so entertaining, amusing, but especially informative. I have learned so much from you. Grazie.

[OUigot]

The passion you have is quite rare in chefs today. I love that you wouldn't move that sliver of basil because it could mess up the presentation of the plate, and your frustration with the tomatoes matches my frustration with today's grocery products. Beautiful presentation....

[maxstalworth]

"You can smoke it at this point." 😂🤣😂 God, I love this guy! 😂🤣😂

[mindyxm]

Not only are your recipes amazing, but I really appreciate that you always make your own condiments from scratch and make a point of not wasting food. I get upset when watching cooking shows sometimes and they'll cut a third of an item and blatantly leave the rest to go in the bin 🥲 love your channel!

[Abhi-wrin]

Caramelized oño is indeed the best condiment. Thanks chef!

[tttarms]

So glad I found this channel. I love to cook and grill. 25 years under my belt. Always wanting more knowledge. People get tired of my tomato rants. Lol. When I go in my backyard it is my vegetable paradise zen

[audreymoyers]

Chef-
Jersey tomatoes 🍅 are the best, it’s
The sand in the soil!! God Bless NJ
🍅’s!!!

[brianazmy]

I live a few blocks away from Arthur Avenue in the Bronx and get the best cheeses from CASA DELLA MOZZARELLA. The tomatoes are grown in the neighbors backyard and they have several different varieties along with a beautiful herb garden. One of the very few good things about the Bronx is the food.

[kennethtaylor]

Chef, I share your passion about not having good tomatoes . That's why I love summer . I grow several varieties of tomatoes and peppers in my garden .

[geosouth]

Dear Chef, I’ve been away in Europe (tried a few Italian recipes - street food and restaurant) in Berlin, always comparing to your high standard but it did not disappoint. I had downloaded many of your videos so I could watch them on the long plane journeys and that included this one which was just right for a coming-home light meal. I love Caprese but now I will only make it this way with the caramelised onion (well I substituted with shallots but it was divine). I imagine the simpler a dish, the more complicated it becomes to achieve perfection, much like aglio ‘e olio.

[pennyanncase]

Can't wait to try this. Looks amazing.

[NebRadojkovic]

My dear Chef Jean-Pierre. I have to say that you became somewhat of an idol to me. I really enjoy cooking and at 62 it seems that I am enjoying it more and more every day. Most of all I can thank my mother. However, it became a hobby, a time for me, a sort of meditation with a very tasty result. I really love macaroni and cheese and I made and tried many versions of it. However, your way is, to this day, the best tasting in my opinion. I wanted to thank you for showing me and everyone else, your tricks of the trade, and for unselfishly sharing your passion with us. Everything I tried from your repertoire I was pleasantly surprised with. I am looking forward to many of your future videos. Warmest regards, Neb

[LeSqueege]

Best videos on cooking. So relaxed and straight forward. Perfect.

[NART]

I wanted to see the newest comments and Chef is still hearting them even after two months. I'm just gonna leave this comment to get my share of hearts. Chef, we love your spirit!