This Cacio e Pepe Salad is what happens when Caesar salad and cacio e pepe pasta have a really delicious baby. It’s creamy, peppery, cheesy, and full of crunchy croutons that basically taste like Pecorino snack bombs. No anchovies, no mustard, just big flavor and good vibes.
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🥘 Ingredients
Croutons
- Torn Italian bread (preferably day-old)
- Olive oil
- Finely grated Pecorino Romano
- Freshly cracked black pepper
- Salt
Dressing
- Finely grated Pecorino Romano
- Olive oil
- Lemon juice (optional, for brightness)
- Warm water
- Freshly cracked black pepper
- Salt
Salad
- Little Gem or romaine hearts, chopped
- Lemon zest
- Extra Pecorino Romano, shaved or grated, for topping
- See recipe card for quantities.
🔪 Step by Step Instructions
Step 1 - Make the Croutons
Toss torn bread with olive oil, Pecorino, black pepper, and salt. Bake at 375°F until golden and crisp (about 15 minutes.) Let cool.
Step 2 - Make the Dressing
Whisk Pecorino, lemon juice (if using), and black pepper. Slowly whisk in olive oil, then warm water until smooth and creamy. Season with salt.
Step 3 - Prep the Lettuce
Wash, dry, and chop the lettuce.
Step 5 - Finish and Serve your Cacio e Pepe Salad
Top with lemon zest and extra Pecorino. Serve immediately.
👩🏼🍳 Chef's Tip
- Just like pasta water helps emulsify the sauce in classic cacio e pepe, warm water in this Cacio e Pepe Salad dressing melts the cheese slightly and brings everything together into a smooth, creamy emulsion. Don’t skip it. It’s the secret to that silky texture.
🍴 Serving Suggestions
Wine Pairing – A crisp white wine like Pinot Grigio or Vermentino enhances the lemon and Pecorino in the Cacio e Pepe Salad salad.
Grilled Chicken Piccata with Easy Lemon Sauce -Bright, lemony chicken adds zesty contrast and complements the creamy, peppery dressing.
Grilled Ribeye Steak - Rich, juicy steak pairs well with the sharp Pecorino and bold black pepper flavors in the salad.
Tagliolini al Limone - A light, citrusy pasta that echoes the lemon and cheese notes for a cohesive and refreshing meal.
💭 Recipe FAQs
Yes. You can prepare the dressing and croutons a day in advance and store them separately. Wait to assemble the salad until just before serving to keep the lettuce crisp and the croutons crunchy.
Did you make this recipe? Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating & comment below to let me know how it came out. Thanks for visiting!
📋 Recipe
Cacio e Pepe Salad
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Equipment
- Baking sheet
- Salad spinner or clean kitchen towel
- Mixing bowls (1 large, 1 small)
- Whisk or fork
- Microplane or fine grater
- Measuring spoons
Ingredients
Croutons:
- 2 cups Italian bread torn, preferably day-old
- 2 tablespoons olive oil
- 2 tablespoons Pecorino Romano finely grated
- 1 teaspoon freshly cracked black pepper
- Pinch of salt
Dressing:
- ½ cup Pecorino Romano finely grated
- ¼ cup olive oil
- 1 tablespoon lemon juice optional, for brightness
- 1-2 tablespoons warm water
- 1 teaspoon freshly cracked black pepper
- Salt to taste
Salad:
- 3-4 Little Gem (or 2–3 romaine hearts) chopped (about 6–8 cups)
- Zest of 1 lemon
- Extra Pecorino Romano shaved or grated, for topping
Instructions
- Make the croutons: Preheat oven to 375°F (190°C). In a bowl, toss torn Italian bread with olive oil, grated Pecorino, black pepper, and a pinch of salt. Spread evenly on a baking sheet and bake for 10–15 minutes, flipping once, until golden and crisp. Let cool completely on the baking sheet.
- Make the dressing: In a small bowl, whisk together Pecorino, lemon juice (if using), and cracked black pepper. Slowly drizzle in olive oil while whisking until well combined. Add warm water a little at a time and whisk until creamy and emulsified. Season to taste with salt.
- Build the salad: Wash and dry the lettuce thoroughly. In a large bowl, toss the greens with the Cacio e Pepe dressing until evenly coated.
- Finish and serve: Add croutons and toss lightly. Top with lemon zest and a generous handful of shaved or grated Pecorino. Serve immediately.
Notes
- Croutons should cool on the baking sheet to stay crisp.
- Warm water helps the cheese blend smoothly into the dressing.
- Add extra black pepper just before serving for an extra hit of “pepe” energy.
- This salad is best served fresh, but you can prep the croutons and dressing a day ahead.
🌡️ Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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