Chef Walter Staib, of City Tavern, shared two recipes for summer salads on Talk Philly.

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Italian Pasta Salad
Recipe by Walter Staib

Serves 6
1 pound bow tie pasta, cooked al dente and chilled
1 pack Dietz & Watson resealable Black Forest Smoked Ham, sliced crosswise
1 pack Dietz & Watson resealable mozzarella,sliced crosswise
1 pack Dietz & Watson resealable Genoa Salami
3 tablespoons finely chopped garlic
½ cup finely sliced red onion
½ cup pitted calamata olives
2 roma tomatoes, seeded and sliced into strips
½ cup red wine vinegar
½ cup olive oil
1 bunch fresh basil, julienned
Salt and freshly ground black pepper, to taste
1 bunch fresh basil, for garnish
2 tablespoons finely chopped chives, for garnish
½ cup parmesan cheese, grated

Place the bow tie pasta in a large mixing bowl.

Add the remaining ingredients and toss gently to coat.

Season with salt and pepper to taste and toss gently to coat. Garnish with basil and chives. Sprinkle parmesan cheese on top and serve.

Summer Sweet & Savory Green Salad
A Recipe by Chef Walter Staib

Serves 2

6 ounces (1 bag) fresh baby arugula, washed
1 Dietz & Watson re-sealable package prosciutto (3 ounces)
½ pound Dietz & Watson Feta cheese, crumbled
1 cup Kalamata olives
2 cups strawberries, hulled and sliced
1 red onion, sliced thin
1 can pears in light syrup, drained
1 cup walnuts, roasted
1 ½ tablespoon rice wine vinegar
3 tablespoons Olive oil

Arrange arugula on large platter or bowl. Spoon olives on top. Layer with strawberries, pear and red onion. Sprinkle with cheese.

Combine oil and vinegar in a small bowl and set aside.

Roll prosciutto into rosettes and arrange around the edge of the salad bowl. Just before serving, drizzle salad with dressing and sprinkle with walnuts.

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