Panzanella is built around one of summer cookings best ideas: letting good bread soak up the flavors of ripe produce and a simple dressing. This version takes the Tuscan bread-and-tomato salad in a decidedly richer direction, combining sweet corn, cherry tomatoes, peppery arugula, fresh basil, and creamy burrata with crisp-edged bread coated in a cacio e pepe-inspired dressing. Adapted from Food52’s Cacio e Pepe Panzanella, it works equally well as a substantial summer salad or a colorful side dish.

Ingredients:

• 10 ounces crusty bread, such as ciabatta, torn into bite-sized pieces (about 7 cups)
• 1 cup cherry tomatoes, halved
• 2 to 3 cups baby arugula
• 1 cup fresh basil leaves, small leaves left whole or large leaves roughly torn
• 3 cups fresh corn kernels, cut from about 4 ears of corn
• 8 to 10 ounces burrata or good-quality fresh mozzarella, at cool room temperature
• 3/4 cup finely grated Pecorino Romano
• 1/3 cup extra-virgin olive oil
• 1/3 cup boiling water
• Kosher salt and freshly ground black pepper, to taste
• 2 teaspoons freshly ground black pepper, or more to taste
• Freshly grated Pecorino Romano, for serving

Directions:

1. Begin with the dressing. Place 3/4 cup finely grated Pecorino Romano in a large bowl and whisk in the boiling water until the cheese melts and becomes evenly incorporated, about 15 to 30 seconds. Slowly whisk in the extra-virgin olive oil to create an emulsified dressing, then stir in the 2 teaspoons black pepper. Reserve 1/4 cup of the dressing for finishing the salad.
2. Line a sheet pan with parchment paper or a silicone baking mat. Add the torn bread and fresh corn, season with a few generous pinches of salt, and pour the remaining dressing over everything. Toss thoroughly with your hands so the bread and corn are coated on all sides. Keep the dressing bowl nearby rather than washing it; the tomatoes will pick up the flavorful coating left behind.
3. Place the sheet pan in a cold oven, then set the temperature to 375°F. Once the oven reaches temperature, check the bread. When the croutons are beginning to brown, flip them and stir the corn. If they still look pale, give them a few additional minutes first. Continue baking for another 4 to 6 minutes, or as needed, until the bread is golden and crisp around the edges but remains slightly soft in spots. The croutons continue to crisp as they cool. Meanwhile, add the halved cherry tomatoes to the dressing bowl. Season with a few pinches of salt and black pepper and gently toss, coating them with the Pecorino dressing remaining along the sides of the bowl.
4. Let the bread and corn cool for a few minutes before combining them with the tomatoes and arugula. Drizzle the reserved dressing over the salad, then gently fold in the basil and large torn pieces of burrata or mozzarella. Finish with additional freshly grated Pecorino Romano and black pepper. Serve at room temperature.

Because this panzanella has bread, corn, cheese, and plenty of fresh vegetables, it can easily stand on its own as a light meal. As a side, pair it with simply grilled chicken, herb-roasted fish, grilled shrimp, or lemony roasted vegetables. Its creamy, peppery flavors also complement grilled zucchini, eggplant, asparagus, or a simple tomato-forward pasta without competing with the main dish.

With juicy tomatoes, sweet kernels of corn, fragrant basil, peppery greens, creamy burrata, and those especially savory Pecorino-coated croutons, this panzanella makes full use of peak summer ingredients. The cacio e pepe dressingtransforms a rustic bread salad into something richer and more substantial while still allowing the fresh produce to shine. Serve it piled onto a large platter, scatter a final shower of Pecorino and cracked pepper over the top, and bring it to the table while the croutons still have plenty of crunch.

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