Vegetarian Caesar Salad Recipe

Prepare lettuce and vegetables

Wash the romaine heads thoroughly, dry completely using a salad spinner or clean kitchen towels. Remove core and roughly chop or tear leaves into bite-size pieces. If using, halve the cherry tomatoes and slice the cucumber into half-moons. Place all in a large salad bowl and chill briefly while you make croutons and dressing.

Make croutons

Preheat oven to 375°F (190°C). Toss the cubed bread with 2 tbs olive oil, garlic powder, dried oregano, and 1/4 tsp salt on a baking sheet in a single layer. Spread evenly and bake for 10–12 minutes, stirring once halfway through, until golden and crisp. Remove from oven and let cool. Reserve.

Combine ingredients

In a medium bowl, whisk together 3 tbs Greek yogurt, 2 tbs mayonnaise, 3 tbs grated Parmesan, 1 tsp Dijon mustard, 2 tbs fresh lemon juice, and 1 tsp vegetarian Worcestershire sauce until smooth.

Add aromatics and finish

Stir in the minced garlic, 1 tsp drained capers (if using), 2 tbs olive oil, 1 tsp black pepper, and 1/2 tsp salt. Taste and adjust seasoning — add an extra 1/2 tbs lemon juice for brightness or a pinch more salt if needed. If the dressing is too thick, thin with 1 tsp water at a time until desired consistency is reached.

Add about 3–4 tbs of the dressing to the chilled salad bowl and toss gently to coat leaves evenly. Start with less dressing and add more to taste—you may not need the entire batch. Add cooled croutons and half of the shaved Parmesan, toss once more to combine. Transfer to plates or serve family-style, finishing with remaining shaved Parmesan and a light grind of black pepper. Serve immediately.

Storage: Leftover dressing keeps in an airtight container in the refrigerator for up to 4 days. Store croutons in a sealed container at room temperature for 2–3 days; refresh in a 300°F (150°C) oven for 5 minutes if they soften.