Insalata di Anguria Grigliata, Rucola e Prosciutto Crudo (Grilled Watermelon, Arugula and Prosciutto Salad) Three things that should not obviously belong together, and do: thick slabs of watermelon seared until the sugars catch, peppery wild arugula, and prosciutto crudo sliced thin enough to read through. Twenty minutes, one hot grate, and a plate that quiets a table for a second. The grill concentrates the fruit rather than cooking it, leaving a dark dry face over a cool sw

Insalata di Anguria, Feta, Cetriolo e Menta (Italian Watermelon, Feta, Cucumber and Mint Salad) This is the classic Mediterranean watermelon salad, built on four things only: sweet watermelon, salty feta, cold cucumber and mint. There is no tomato in it and nothing is cooked. Everything depends on the quality of the melon, on how much water is taken out of it before the dressing goes on, and on the fact that the dressing goes on at the very last second. What makes it work is

Insalata di Anguria, Farro e Verdure Arrosto (Italian Watermelon, Farro and Roasted Vegetable Salad) Most summer grain salads are assembled. This one is cooked. The farro is boiled to a firm chew and dressed while still warm, the zucchini, peppers and eggplant go into a very hot oven until their edges caramelize, and only the watermelon stays raw. That contrast between roasted and raw is what separates a substantial contorno from a bowl of cold grain with things stirred into