Name: Cucumber, Buffalo Mozzarella, and Farro Salad
Cook time: 25 min
Total time: 25 min
Yield: Makes 8 servings
Ingredients: 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

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.

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.

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