Preheat oven to 400°F (200°C). Toss bread cubes with 2 tablespoons olive oil and 1/4 teaspoon kosher salt on a rimmed baking sheet. Spread in a single layer and bake 10–12 minutes, turning once, until golden and crisp. Remove from oven and toss with 2 tablespoons grated Parmesan while still warm. Let cool.

Prepare garnish

Reserve small whole basil leaves for garnish. If using balsamic glaze, have it in a squeeze bottle or small spoon for finishing drizzle.

Caprese Caesar Dressing

Make dressing

In a medium bowl, whisk together 1 cup mayonnaise and 1/4 cup Greek yogurt until smooth. Add 1/2 cup freshly grated Parmesan, 3 mashed anchovy fillets, and 2 teaspoons minced garlic. Stir in 2 tablespoons lemon juice, 1 teaspoon red wine vinegar, 2 tablespoons extra-virgin olive oil, and 1/2 teaspoon honey (if using). Season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Taste and adjust: add more lemon for brightness, more anchovy for umami, or a dash more honey to balance acidity. If you prefer a thinner dressing, whisk in up to 1–2 tablespoons cold water to reach desired consistency.

Chill briefly

Cover and refrigerate the dressing at least 10 minutes to let flavors meld (can be made up to 1 day ahead).

Salad Base

Prepare vegetables and cheese

Wash and dry 6 cups romaine lettuce, tearing into bite-sized pieces. Halve 1 cup cherry tomatoes. If not using bocconcini, dice 8 ounces fresh mozzarella into 1/2-inch pieces. Place the romaine, tomatoes, basil leaves, and mozzarella in a large salad bowl.

Assemble salad

Add about 1/2 to 3/4 cup of the Caprese Caesar dressing to the salad (start with less; you can add more to taste). Toss gently until all components are evenly coated. Add the cooled Parmesan croutons and toss briefly to mix. Taste and correct seasoning with a pinch more salt or a grind of black pepper if needed.

Plate and finish

Divide the salad among 4 plates or serve family-style. Sprinkle remaining grated Parmesan over the top, arrange reserved whole basil leaves, and finish with an optional light drizzle of balsamic glaze. Serve immediately so croutons remain crisp.