Food editor Maggie Ruggiero was humming for weeks after enjoying a salad of fresh buffalo mozzarella, cucumber, and the Italian wheat called farro at the Manhattan restaurant Il Buco. She set about reimagining it, and her versions accents—tender lettuce, basil, and a light, lemony dressing—beautifully complement the cheese. Since fresh mozzarella is the star here, it's essential to use the best you can find. We love the kind traditionally made in Italy from the milk of water buffalo for its custardlike texture and sweet, milky tang. Recently, some American producers have gotten in on the act as well.
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.
Recipe information
Total Time
25 min
Yield
Makes 8 servings
Ingredients
Preparation
Step 1
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.
Step 2
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.
Step 3
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:
Step 4
Marimar Estate Don Miguel Vineyard '06
