Tomato Caesar Salad

With the New Year approaching, it seems everyone is reflecting on their year and habits and making healthy resolutions – which is awesome, as long as healthy is also realistic. Salads seem to be a big part of those goals each year.

This Tomato Caesar Salad, similar to a classic Caesar Salad, helps you achieve your healthy eating goals in a delicious and sustainable way.

Tomato Caesar Salad

I don’t know about you, but I’m way more likely to stick to eating healthy when that also involves eating delicious (and easy to prepare) food.

There are plenty of health foods and good-for-you salads out there that don’t quite measure up in the taste department, and while I might suffer through them once or twice, I need to actually be able to enjoy my food in order for the recipe (or habit) to stick.

While this salad dressing is made from scratch and involves an initial time investment, this recipe makes enough for several salads so you can enjoy that initial effort many times over. The homemade caesar dressing is a perfect blend of salty-umami-creamy that is nothing short of restaurant quality, while avoiding a lot of the junk that makes its way into commercial dressings.

If you’d prefer mayo-free, I’ve previously made a simple olive-oil based caesar dressing but if you’re looking for something creamy, this recipe is the one you want. I also enjoy adding a poached egg on top of my salads to add creaminess and protein, like with this Sunshine Bowl.

We also made homemade croutons for this salad, which isn’t essential but will definitely make for a better salad.

There are affiliate links in this post. That means if you buy something from that link, I will earn a small commission, but it won’t cost you anything additional.

Ingredients to Make a Tomato Caesar Salad

• 8 Tablespoons olive oil 
• 3 Tablespoons mayonnaise
• 3 garlic cloves, minced
• 3-4 anchovies
• 1 Tablespoon lemon juice
• 1 teaspoon dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/4 cup Parmesan cheese
• Salt & pepper, to taste
• 2 cups iceberg lettuce (or other green of choice)
• 1/2 cup cherry tomatoes
• 2 slices crusty, artisan bread
• 3 slices bacon

Kitchen Tools You May Find Helpful:

• Frying pan
• Lettuce knife
• Mason jar (to store the dressing)
• Large salad bowl
• Salad hands

If you’re looking for a delicious salad that keeps you happily on your healthy eating path, this one will help you enjoy all of the flavor of a Caesar Salad with none of the junk! Be sure to measure out your dressing so you don’t overdo it. You might also want to try this Pomegranate Clementine Spinach Salad and this homemade Buttermilk Ranch Dressing recipe.

Tomato Caesar Salad

5 from 2 votes

IMPORTANT - There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

Print It Pin It Rate It Save ItSaved!

Author: Amanda Davis

Ingredients

• ▢ 10 Tablespoons olive oil
• ▢ 3 Tablespoons mayonnaise
• ▢ 3 garlic cloves minced
• ▢ 3-4 anchovies
• ▢ 1 Tablespoon lemon juice
• ▢ 1 teaspoon dijon mustard
• ▢ 1 teaspoon Worcestershire sauce
• ▢ ¼ cup Parmesan cheese
• ▢ Salt & pepper to taste
• ▢ 2 cups iceberg lettuce or other green of choice
• ▢ ½ cup cherry tomatoes
• ▢ 2 slices crusty artisan bread
• ▢ 3 slices bacon

Instructions

• Brush 1 Tablespoons of olive oil on each side of the crusty bread (total of 4 Tablespoons) and then sprinkle on 1 minced clove of garlic.
• Toast the bread in a frying pan set over medium heat, about 2-3 minutes per side.
• Remove from frying pan and add in the bacon, heat until fully cooked.
• Meanwhile, combine 6 Tablespoons of the olive oil, the mayonnaise, 2 minced garlic cloves, anchovies, lemon juice, mustard, Worcestershire, and half of the Parmesan. Taste and season with salt and pepper before adjusting the other ingredients.
• Let the dressing flavors meddle as you tear and wash the lettuce, and cut up the cherry tomatoes.
• Place all salad components except the dressing in a large bowl and toss.
• Add as much dressing to cover the salad, or drizzle on top of the portioned out salad.
• Save the remainder of the dressing for future salads.

Tried this Recipe? Pin it for Later!Follow on Pinterest @AmandasCookin or tag #AmandasCookin!

The recipes on this blog are tested with a conventional gas oven and gas stovetop. It's important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.