cucumber-buffalo-mozzarella-and-farro-salad-352313.json

{
    "directions": [
        "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 m\u00e2che and basil. Drizzle salads with remaining dressing and sprinkle with farro.",
        "Marimar Estate Don Miguel Vineyard '06"
    ],
    "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 m\u00e2che or other soft lettuce, leaves torn if large (about 4 cups)",
        "Small handful of basil leaves, torn if large"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Side",
        "Easter",
        "Picnic",
        "Vegetarian",
        "Quick & Easy",
        "Dinner",
        "Lunch",
        "Mozzarella",
        "Cucumber",
        "Spring",
        "Potluck",
        "Lettuce",
        "Lemon Juice",
        "Gourmet",
        "Sugar Conscious",
        "Kidney Friendly",
        "Pescatarian",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added",
        "Kosher"
    ],
    "title": "Cucumber, Buffalo Mozzarella, and Farro Salad",
    "url": "http://www.epicurious.com/recipes/food/views/cucumber-buffalo-mozzarella-and-farro-salad-352313"
}