Bobby's Tomato Salad

Bobby, you want to fix something light

Well, I mean, that pie roast is delicious and heavy and stout, just like Jamie called it

Shrimp and gris was really heavy and loaded with cheese and very delicious. So I think that we need, I think this calls for something light

So I'm going to make a really nice light tomato salad. And it reminds me a lot of, you know, Aunt Peggy used to do beautiful fresh garden salad

She still does. Yeah, she still does. I'm doing a nice light little summer salad

If you'll cut that shallot for me and then do a real simple little oil and vinegar base for it. Okay

I've got an English cucumber here, and I like using these because they're not quite as bitter

But they're also seedless, which is nice. Because sometimes, you know, the seeds get stuck in your teeth

This shallot is actually very strong. If you chew gum while you cut onions, it'll keep from..

Chew gum or chew on a matchstick. It'll keep you from burning your eyes

A matchstick? Yeah. The sulfur on the end of the wooden matchstick absorbs the... Yeah

Probably like two tablespoons of oil and vinegar. A little bit of salt and pepper. Wow

I'm going to do a little bit more. And whisk it together. Do what you like. I'm doing a little bit more

That doesn't matter, does it? I used to love it when you would do, just put the cucumbers on the table in white vinegar

Yeah. You had to eat them until the cows come home. So, Bobby, do you find it when you're on the road, son

Do you find it easier or harder? Oh, my gosh. So much harder

To eat healthy. So much harder. Really? Mm-hmm. Well, I mean, once you get to the hotel, but the airport is the hard part

I try not to show up to the airport hungry because they don't have anything there that's... I mean, you know, usually I'll get like..

You can get salads now. I'll get like fruit and walnuts and stuff like that

Look at this little trick, y'all. I learned this from a friend of mine in New York City

New York City! Whenever you're cutting a bunch of tomatoes like this, take a couple of plastic lids

Look at this. Just like that. Plastic lids come together and hold them in place

Just run your knife through. Look at that. Isn that cool That is so cool y You know I love working with other people I pretty cool I know one thing You dressed impeccably Right

You know, that's why I love working with other people, y'all, because there's always something that somebody can teach you. Yep

My son is so smart. Which one? All both of them. All of them

All of them? All both of them. All both of them. Does anybody want to see some beef

Oh, I do. Okay, here's our, we've got our roast, and I've put in fingerling potatoes and your favorite mom, carrots

Look out, this is hot. It's got to go back into the oven, y'all, for about 30 more minutes

And we're just going to soften our vegetables up. Stick your finger in there, taste it, see if that's kind of how you like it

Oh, that's delicious. It tastes just like ant pigs. Good. All right, so we've just got cucumbers and tomatoes

Very simple. A little bit of feta cheese. A little bit of feta

I love feta cheese. I'm going to keep this stirred up so it doesn't separate

Steer it up. Steer it? Steer it up. I'll steer it. Look at the beautiful colors

That looks good for it, right? Yes. I'll taste it. So, Bobby, you know, you have some responsibility in this

Wait, hold on. You know, causing me to think about and balance out my plates

Basil leaves. And some pepper. Yeah, how nice that is. That's really going to balance this plate out

It's a beautiful summer salad. Look how quick we put it together, too. That doesn't take but about five minutes

Bite the basil in there. Love the basil. My salad is a hit. I like it

Mm-hmm. It is good. Yummy