Two perfect party salads

Today on the Rhode Show we're learning how to make two salads great for 4th of July parties with Chef John Granata from Camille's and TV Maitre d' Joe Zito.

Spaghetti Salad:
8 oz. sundried tomatoes
4 cloves garlic
3 tbsp. red wine vinegar
1 cup Extra virgin olive oil
1 lb. Spaghetti
½ cup Kalamata olives (chopped)
1 cup assorted heirloom tomatoes (diced)
10 basil leaves (torn or chopped)
½ cup Pecorino Romano
1 cup Fresh Mozzarella (diced or Pearl style)
Salt & Pepper


Cook Spaghetti past al dente and cool. Place the first four ingredients in food processor and puree. Toss remaining ingredients together and let sit for 1 hour in refrigerator.

String Bean & Potato Salad:
2 lbs. Yukon Gold or Multi Color Potatoes (cooked & cooled)
1 lb. Fresh String Beans (cooked & cooled)
1 small Red onion (chopped fine)
1 clove garlic (chopped fine)
4 tbsp. red wine vinegar
1 cup Extra virgin olive oil
1 tsp. chopped rosemary
1 tsp. hot pepper seed
½ cup grated Pecorino Romano
Salt & Pepper

Mix all ingredients and let sit in refrigerator for at least 1 hour.
Buon Appetito!

Chef John Granata
Camille's Restaurant
71 Bradford St., Providence, RI
(401) 751-4812

For more on TV Maitre 'd Joe Zito, head over to his website!