Easy Caesar Side Salad with Tomatoes and Parmesan
Serves 2 · Prep: 15 minutes · Cook: No cooking · Total: 15 minutes
This is the Caesar salad for nights when dinner needs something fresh, but making a whole production out of lettuce is not on the schedule. Crisp romaine, sweet tomatoes, garlic croutons, and plenty of finely grated Parmesan make it more complete than a plain green salad. The dressing takes about five minutes and lands creamy without weighing down the leaves.
Ingredients
Salad
- 1 large romaine heart
- ¾ cup grape or cherry tomatoes
- ¾ cup garlic croutons
- ⅓ cup finely grated Parmesan cheese
- Freshly ground black pepper, to taste
Caesar dressing
- 3 tablespoons mayonnaise
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- ½ small garlic clove, finely grated
- 1 tablespoon finely grated Parmesan
- ¼ teaspoon anchovy paste, optional
- 1 to 2 tablespoons water
- Pinch of salt
- Freshly ground black pepper, to taste
Instructions
- 1
Make the dressing
Whisk the mayonnaise, lemon juice, Dijon, Worcestershire sauce, garlic, Parmesan, and anchovy paste, if using, in a small bowl. Whisk in 1 tablespoon water, then add a little more if needed. The dressing should be creamy but loose enough to coat the lettuce. Season with a small pinch of salt and black pepper.
- 2
Prepare the lettuce
Separate and rinse the romaine leaves, then dry them very well in a salad spinner or with a clean kitchen towel. Tear or chop the lettuce into large, uneven pieces.
- 3
Prepare the tomatoes
Halve the grape or cherry tomatoes. Leave a few whole if they are especially small.
- 4
Dress the salad
Place the romaine in a large mixing bowl. Add about half of the dressing and toss gently. Add more dressing a spoonful at a time until the leaves are lightly coated. You may not need all of it.
- 5
Finish and serve
Add the tomatoes, croutons, and half of the Parmesan. Toss once or twice, just enough to distribute everything. Divide between two plates, sprinkle with the remaining Parmesan, and finish with black pepper. Serve immediately.
Recipe notes
Cook’s notes
- Dry the romaine thoroughly before dressing it. Water left on the leaves dilutes the dressing and keeps it from clinging.
- Finely grated Parmesan works better than large shavings here. It blends into the dressing and settles into the folds of the lettuce.
- Start with less dressing than you think you need. A good side salad should be lightly coated, not drenched.
- Anchovy paste is optional, but even a small amount gives the dressing a more traditional Caesar flavor without making it taste fishy.
Easy variations
- Add sliced grilled chicken to turn the salad into a light lunch.
- Add half of a diced avocado just before serving.
- Use a refrigerated bottled Caesar dressing when you need a shortcut. Start with 2 tablespoons and add more as needed.
- For a vegetarian version, leave out the anchovy paste and check that the Worcestershire sauce is vegetarian.
- Romaine gives the best crunch, but green leaf lettuce or a mix of romaine and iceberg also works.
Quick homemade garlic croutons
- You will need 2 cups cubed or roughly torn bread, 1½ tablespoons olive oil, ¼ teaspoon garlic powder, ¼ teaspoon salt, and black pepper.
- Heat the oven to 375°F. Toss the bread with the olive oil, garlic powder, salt, and pepper on a baking sheet. Bake for 8 to 12 minutes, stirring halfway through, until crisp and golden. Cool before adding to the salad.
Make ahead & storage
- The dressing can be refrigerated in a sealed container for up to 4 days.
- Store the washed lettuce, tomatoes, dressing, Parmesan, and croutons separately. Toss the salad immediately before serving.
Frequently Asked Questions
Can I make this Caesar side salad ahead of time?
You can prepare all the components ahead, but wait to toss the salad until just before serving. Keep the lettuce dry and refrigerate the dressing separately.
What goes well with Caesar side salad?
Serve it with grilled chicken, steak, salmon, pasta, sandwiches, pizza, or soup.
Can I use shredded Parmesan?
Yes, but finely grated Parmesan works better in the dressing and coats the salad more evenly.
Why does Caesar dressing contain anchovy?
Anchovy adds saltiness and savory depth. A small amount strengthens the dressing without making it taste like fish.
Can I make the dressing without mayonnaise?
Yes. Replace the mayonnaise with ¼ cup plain Greek yogurt and add 1 teaspoon olive oil. The dressing will taste tangier and slightly lighter.
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