Cucumber, Buffalo Mozzarella, And Farro Salad

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

1. Cook
2. 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.
3. 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
4. .
5. Slice mozzarella, then arrange over cucumber slices on plates and top with mache and basil. Drizzle salads with remaining dressing and sprinkle with
6. .

extravirgin olive oil, water, lemon juice, lemon, mozzarella, cucumber, handful of basil leaves

Taken from www.epicurious.com/recipes/food/views/cucumber-buffalo-mozzarella-and-farro-salad-352313 (may not work)