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their salads, and my Cantaloupe, Red Onion, and Walnut Salad is a good example. In Rome, the salads are more substantial, like an antipasto, and any lettuce is almost an afterthought. For people who don’t normally like green veggies, I recommend my Spicy Parmesan Green Beans and Kale, because with the red pepper and Parmesan cheese, it’s a dish to make you fall in love with vegetables again.
     

     

    In Sardinia melon, watermelon, and other sweet fruits often find their way into salads. Watermelon is used most commonly, but I find it’s easier to get good cantaloupe year-round. This is very fresh tasting and refreshing, and because I always like a little crunch in my salads, I’ve added some toasted walnuts. Sometimes I add some grated Pecorino cheese to this as well. Serve this after the meal as a palate cleanser before—or instead of—dessert.
    4 to 6 servings
    Orange Vinaigrette
    ¼ cup fresh orange juice
    1 tablespoon freshly squeezed lemon juice
    1½ tablespoons raspberry vinegar
    3 tablespoons extra-virgin olive oil
    Salt and freshly ground black pepper
    Salad
    1 (3-pound) cantaloupe, cut into 1-inch cubes
    1 small red onion, thinly sliced
    2 cups arugula
    1 cup chopped walnuts, toasted
    To make the vinaigrette, combine the orange juice, lemon juice, and raspberry vinegar in a small bowl. Slowly add the olive oil, whisking constantly until the mixture is smooth. Season with salt and pepper to taste.
    To make the salad, combine the cantaloupe, red onion, arugula, and ½ cup of the walnuts in a large salad bowl. Pour the dressing over the salad and toss well. Garnish with the remaining walnuts.
     

     

    Midway between an antipasto plate and a salad, this is typical of the kind of salads you’ll find in Rome, which rarely feature a lot of lettuce. Don’t be put off by the anchovies; they are chopped fine and contribute a big kick of flavor and saltiness. Serve it along with a plate of sliced deli meats for a picnic or fall lunch.
    4 servings
    1 cup balsamic vinegar
    1 cup pitted green and black olives, halved
    ¼ cup chopped fresh flat-leaf parsley leaves
    3 anchovy fillets, drained and finely chopped
    2 tablespoons capers, rinsed and drained
    1 garlic clove, thinly sliced
    8 fresh basil leaves, shredded
    ½ teaspoon freshly ground black pepper
    6 tablespoons extra-virgin olive oil
    1 pound vine-ripened tomatoes (about 3 tomatoes)
    Pour the balsamic vinegar into a small nonreactive saucepan and bring to a boil. Continue to cook over low heat until it is thick, syrupy, and reduced to about ¼ cup, about 20 minutes. Set aside to cool.
    Combine the olives, parsley, anchovies, capers, garlic, basil, pepper, and olive oil in a small bowl and toss to combine.
    To serve, use a serrated knife to cut the tomatoes into ¼-inch-thick slices. Arrange the tomatoes on a serving plate, overlapping slightly. Spoon the olive and parsley mixture over the tomatoes. Drizzle the balsamic syrup over the salad and serve.
     

    I always prefer to use Japanese eggplants when I can because I find they are less bitter and don’t require salting the way bigger eggplants sometimes do. This is a very substantial salad and also very good looking, with pretty layers of eggplant, cheese, and nuts.
    4 to 6 servings
    7 Japanese eggplants, ends trimmed, cut into 1-inch circles
    3 tablespoons olive oil
    ½ cup pine nuts, toasted (see Note)
    3 ounces goat cheese, crumbled
    ⅓ cup thinly sliced basil
    2 tablespoons chopped fresh mint leaves
    3 tablespoons extra-virgin olive oil
    3 tablespoons balsamic vinegar
    ½ teaspoon kosher salt
    ½ teaspoon freshly ground black pepper
    Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the eggplant slices on a sheet pan or in a large bowl and drizzle with the olive oil; toss to coat with the oil. Grill the eggplant slices until tender and grill marks appear, 3 to 4 minutes per side.
    Place the eggplant slices side-by-side on a serving platter. Sprinkle with the pine nuts, goat