Take a vacation to Italy without leaving home with these delicious and quite different salads. Frico is what Italians call the wafer like crisp that forms when you bake or fry shredded cheese. The frico is the crisp wafer cup that holds any of these three yummy, light salads. Each salad is loaded with nutrition.
Farro is an ancient grain with a nutty flavor and chewy texture. It’s high in protein, fiber and several nutrients. It’s an excellent source of protein, fiber, magnesium, zinc and B vitamins. It’s great news for vegetarians, and those desiring a plant-based, high-protein food. Tomatoes are loaded with vitamins and minerals including vitamin C, vitamin A, vitamin K, and potassium. Tomatoes are heart healthy and help prevent cancer.
Ingredients
For the Frico Cups
Parmesan cheese (3 tbsp. per cup)
For the Grape Tomato, Olive and Feta Salad
4 c. grape tomatoes, halved
1/4 c. green olives, sliced and pitted
1/3 c. crumbled feta cheese
1 tbsp. olive oil
Kosher salt
black pepper
Basil, for garnish
The Sesame Cucumber and Radish Salad
1 English cucumber, finely chopped
3 large radishes, thinly sliced
1 tbsp. lime juice
2 tsp. toasted sesame oil
2 tbsp. black and white sesame seeds
Kosher salt
black pepper
The Farro, Corn and Green Onion Salad
4 ears corn, husked
2 c. cooked farro
2 green onions, thinly sliced
3 tbsp. lemon juice
1 1/2 tbsp. olive oil
Kosher salt
black pepper
Directions
For the Frico Cups: Grate Parmesan and make piles, 2 inches apart, on a lined baking sheet. Bake at 375 degrees F until melted but not quite brown (6 minutes); use a thin metal spatula to quickly transfer to muffin pan, pressing lightly in centers. Cool before filling.
For the Grape Tomato, Olive and Feta Salad: In medium bowl, combine grape tomatoes, green olives, feta cheese, sherry vinegar, and olive oil. Season with salt and pepper; garnish with basil.
For the Sesame, Cucumber and Radish Salad: Toss cucumbers and radishes with lime juice, sesame oil, and sesame seeds. Season with salt and pepper.
For the Farro, Corn and Green Onion Salad: Preheat grill on medium-high. Grill corn 10 minutes, turning occasionally. Remove from grill, let cool. Cut kernels off into large bowl; toss with farro, green onions, lemon juice, and olive oil. Season with salt and pepper.
We would like to thank Good Housekeeping for this fun and delicious recipes.