Make Ahead
Cacio e Pepe Panzanella With Corn & Burrata
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34 Reviews
Kristin A.
July 6, 2022
Love this!! Will for sure make again. Bread took longer to crisp up in our oven than the recipe suggested, but nbd.
JennyG
July 2, 2022
I’m a fan of variations on panzanella and anything that involves burrata. I thought the croutons were genius. I appreciate the effort that went into testing and perfecting the method. I chose to use manchego on mine. Doesn’t melt quite as smooth but worked nevertheless! I made this a second time and added shredded rotisserie chicken but it’s better without the protein. It’s a keeper!!
pjcamp
October 30, 2021
Good recipe but I only have one problem: Pecorino Romano does not not not melt away into water no matter how hot it is. You get a big gelatinous blob clogging your whisk. And that should be obvious. Cheese is fat. Fat doesn't mix with water.
The only way you have a hope of getting this to work is to dump the works into a food processor and let it rip for 5 or 10 minutes.
It does make some seriously awesome croutons, however.
The only way you have a hope of getting this to work is to dump the works into a food processor and let it rip for 5 or 10 minutes.
It does make some seriously awesome croutons, however.
oregon C.
August 29, 2021
Loved this recipe, brought back good memories of having the pasta every night in Rome, each restaurant had its own take on it. I had an abundance of kale, so swapped out the arugula. Only pecorino we get around here is at Costco — not sure if it is the best quality, but worked perfectly in the recipe.
Tracy D.
August 23, 2021
Made this for dinner tonight and oh my my! So delicious it was! The way the bread soaks up the delicious parmy dressing and the tomato/corn/basil flavors meld together in such a "Sum is Greater Than The Parts" kind of way. Truly a pinnacle of summer flavors salad and will become part of my forever summer menus. Thank you so much for this recipe.
Zaide
August 3, 2021
Made this salad the other day and it was a huge hit! I did encounter a problem making the dressing. The recipe calls for 3/4 cup of cheese and 1/3 cup boiling water. I found the result was way too thick. Needless to say I just added more water, but wondering if anyone else encountered this problem.
EmilyC
August 13, 2021
Sorry for my delayed response, Zaide! I suspect the issue stems from the cheese measurement. Depending on how you grate the cheese, and how tightly packed it is in your measuring cup, that could totally affect the thickness of the dressing. But you did the right thing, of course, by adding more water! (If you have a scale, you can measure it by weight next time; that's what I usually do!) Thanks so much for trying it -- so glad you liked it!
Terri
July 18, 2021
I saved this recipe so I could use really good tomatoes and corn. I couldn't stop sneaking the croutons. Despite the final product being light on croutons, it was outstanding. Like summer on a platter. Thanks for a great recipe.
Jane
July 15, 2021
I was very disappointed. The croutons were delicious, but the rest way too much work for the final results. First, way too little dressing. Next, corn was unnecessary. This kind of salad is simple. Just bre roasted with olive oil and leftover bits added in. Maybe some
THEToughCookie
July 10, 2021
Emily, I have no idea (yet) what this salad tastes like because I'm too busy raiding the sheet pan's unbelievably tasty croutons! The only thing saving me from eating EVERYTHING now is knowing that burrata goes on at the end.
Honestly, this is fantastic!
Honestly, this is fantastic!
EmilyC
July 11, 2021
Ha, I hear you on the croutons! They're my favorite part (even more than the burrata which is saying a lot!). Hope you enjoyed the salad if you ended up making it : ) Thanks for your note!
THEToughCookie
July 11, 2021
Of course I made the whole salad! HUGE hit over here, and have already shared it with a few friends.
Jen
July 5, 2021
This was so tasty! I always have a hard time when mixing the cheese and water for Cacio e Pepe... and the same issue happened here. My dressing really didn't emulsify but after it was tossed with the salad it didn't matter one bit. It was delicious!
[email protected]
June 16, 2021
This was absolutely delicious. The salad dressing was also amazing and so easy to make. We will be making this salad dish a lot!
EmilyC
June 17, 2021
So happy this was a hit for you, and isn't the dressing great?! Every time I make it, I'm amazed at how easy and delicious it is. And it's good on so many things beyond this panzanella...grilled and roasted vegetables, all types of green salads, pasta salads, etc. Thanks for your note!
kikimm
June 8, 2021
Whew, this was delicious. I've been on the hunt for a salad with intrigue, and this immediately caught my eye. The only change I made was swapping chives for basil - nothing wrong with basil, but chives and I have a special relationship. Easily could have eaten all of the croutons as is, sans salad. I can already tell I'll be making this all Summer. Thanks!
Kathryn S.
June 1, 2021
Wow this was exceptional! I followed the recipe exactly - use good pecorino and good bread because they shine through. Burrata is the cherry on top but if you don't have it, I think the panzanella alone is sublime!
EmilyC
June 1, 2021
Yay, so glad you liked this Kathryn! It's a favorite right now in my house -- just made it again over the holiday weekend! Agree on the burrata -- it's always a fabulous addition but the salad is good w/ regular mozzarella (or extra pecorino shaved over the entire salad!). Thanks so much for trying it and letting me know!
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