CUCUMBER, BUFFALO MOZZARELLA, AND FARRO SALAD

Cucumber, Buffalo Mozzarella, and Farro Salad image

Provided by Maggie Ruggiero

Yield Makes 8 servings

Number Of Ingredients 9

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1/3 cup farro
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 cups water
2 tablespoons fresh lemon juice
1/2 teaspoon grated lemon zest
1/2 to 3/4 pound fresh mozzarella (preferably buffalo mozzarella)
1 seedless cucumber, peeled, halved lengthwise, and thinly sliced diagonally
1 ounce mâche or other soft lettuce, leaves torn if large (about 4 cups)
Small handful of basil leaves, torn if large

Steps:

Cook farro in 1 tablespoon oil in a heavy medium saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes. Stir in water and 1/4 teaspoon salt and simmer, uncovered, until just tender, about 15 minutes. Drain. Spread on a plate and cool completely.
Whisk together lemon juice, zest, 1/2 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/4 cup oil. Stir 2 tablespoon dressing into cooled farro.
Slice mozzarella, then arrange over cucumber slices on plates and top with mâche and basil. Drizzle salads with remaining dressing and sprinkle with farro.
What to drink:
Marimar Estate Don Miguel Vineyard '06