Spread bread cubes in a single layer on the baking sheet. Bake 12–15 minutes, stirring once halfway, until golden and crisp. Remove from oven, immediately sprinkle 1 cup grated Parmesan over hot croutons and toss to coat. Let cool while you make the dressing.

Buttermilk Caesar Dressing

Combine base ingredients

In a medium bowl or jar, whisk together 1 cup buttermilk, 1 tbsp mayonnaise, 2 tbsp Greek yogurt, 2 tbsp lemon juice, and 1 tsp Dijon mustard until smooth.

Add savory elements

Whisk in 1 tsp Worcestershire sauce, 1 tsp anchovy paste, and 1 minced garlic clove until fully incorporated.

Finish and season

Stir in 3 tbsp grated Parmesan, 1 tsp salt, 1 tsp freshly ground black pepper, and 1 tsp olive oil (if using). Taste and adjust seasoning — add more lemon for brightness or more salt for saltiness. If dressing is too thick, thin with up to 2 tbsp water or additional buttermilk to reach desired consistency.

Chill

Cover and refrigerate dressing for at least 15 minutes (up to 2 hours) to allow flavors to meld.

Salad Assembly

Prepare lettuce

Rinse and dry Romaine hearts thoroughly. Chop or tear into bite-size pieces (about 6–8 cups loosely packed). Place in a large salad bowl.

Dress the salad

Just before serving, add 1/2 to 3/4 cup of the chilled buttermilk Caesar dressing to the Romaine (start with less; you can add more to taste). Toss gently to coat leaves evenly.

Add croutons and cheese

Scatter the warm Parmesan croutons over the dressed lettuce and sprinkle 3 tbsp freshly grated Parmesan. Add halved cherry tomatoes if using.

Serve

Plate the salad immediately so croutons stay crisp. Pass extra dressing on the side.