- 8
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Ingredients
- 8 SERVINGS
- 1/3 cup farro
- 1/4 cup plus 1 Tbsp extra-virgin olive oil, divided
- 2 cups water
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 to 3/4 lb fresh mozzarella (preferably buffalo mozzarella)
- 1 seedless cucumber, peeled, halved lengthwise, and thinly sliced diagonally
- 1 oz mache or other soft lettuce, leaves torn if large (about 4 cups)
- small handful of basil leaves, torn if large
Preparation
Step 1
Cook farro in 1 Tbsp oil in a heavy saucepan over medium heat, stirring, until lightly toasted, 3 to 4 minutes.
Stir in water and 1/4 tsp 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 tsp salt, 1/4 tsp pepper, and remaining 1/4 cup oil. Stir 2 Tbsp dressing into cooled farro.
Slice mozzarella, then arrange over cucumber slices on plates and top with mache and basil.
Drizzle salads with remaining dressing and sprinkle with farro.
COOKS NOTE: To help its flavor blossom, bring the ball of mozzarella to room temperature by soaking it (in its original packaging) in a bowl of warm water for a few minutes.