- 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
- 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.
- Marimar Estate Don Miguel Vineyard '06