(Photo: Kang Kim. Illustration by John Burgoyne.)

To anyone bred on Thompson green seedless, the local grape varieties are a revelation: tart and sweet, musky and almost overpoweringly fragrant. Right now, Greenmarket stands teem with Concords, Cayugas, Niagaras, and more, perfect for snacking or to add a crucial touch of sweetness to savory salads. This one, from Nicole’s Annie Wayte, is a bracing autumnal antipasto, redolent of herbs, briny from olives and anchovy, and sparked with chile pepper.

Annie Wayte’s Grape, Olive, and Parsley Salad with Prosciutto and Buffalo Mozzarella
1/2 teaspoon garlic, minced
3 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper
1/3 cup black olives, halved and pitted
1 tablespoon capers
1 fillet anchovy, finely chopped
1/4 teaspoon chopped hot chile pepper, such as bird’s- eye or serrano
1/2 cup red grapes
1/2 cup parsley leaves
1/4 cup cilantro leaves
1 tablespoon 1/4-inch- chopped chives
1/2 small red onion, thinly sliced
4 slices prosciutto
1/2 ball imported Italian buffalo mozzarella, cut into 4 wedges

Combine the balsamic vinegar and garlic with the olive oil in a small bowl and season, to taste, with salt and pepper. Place the olives, capers, anchovy, and chile in a larger bowl and add a spoonful of the balsamic dressing. Stir well and allow to marinate for about 30 minutes. (1) Wash and halve the grapes, and seed if necessary. (2) When ready to serve, stir in the grapes, parsley, cilantro, chives, and red onion. Layer the prosciutto and mozzarella with the grape salad on 2 serving plates. (3) Drizzle a small spoonful of the remaining dressing over and around each salad and serve immediately. Serves 2.

Related:

• Archive: “In Season”
• Articles by Robin Raisfeld | Rob Patronite
• Table of Contents: October 22, 2007 issue of New York | Subscribe!