Preheat oven to 350°F (175°C). Tear pita bread into small pieces and pulse a few times in a food processor or chop finely by hand to make coarse crumbles (~1.5 cups). Toss crumbles with 1 tablespoon olive oil, 1/4 teaspoon kosher salt, and 1/8–1/4 teaspoon freshly ground black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 8–10 minutes, stirring once halfway, until golden and crisp. Remove and cool completely — they will crisp more as they cool.

House-Made Caesar Dressing

Blend dressing

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tablespoons Greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon anchovy paste, and 1 minced garlic clove until smooth.

Emulsify and season

Slowly whisk in 2 tablespoons extra-virgin olive oil until incorporated and the dressing is glossy. Stir in 2 tablespoons freshly grated Parmesan. Taste and season with 1/4 teaspoon salt and 1/8 teaspoon freshly ground black pepper, adjusting lemon or salt to preference. If dressing is too thick, thin with 1–2 teaspoons water. Chill in refrigerator until ready to serve. Serve dressing on the side.

Salad Assembly

Combine salad ingredients

In a large mixing bowl, add 6 cups chopped Romaine lettuce, 1 cup halved grape tomatoes, and 1/4 cup thinly sliced red onion. Toss gently to combine.

Add 1/2 cup freshly grated Parmesan and the cooled pita crumbles (about 1.5 cups) to the salad bowl. Toss lightly so the cheese and crumbles are evenly distributed but the lettuce remains crisp.

Plate and serve

Portion the salad into 4 plates or bowls. Serve with the house-made Caesar dressing on the side (about 3/4 cup total), allowing guests to dress to taste. Optionally garnish with extra Parmesan and a few whole pita crumbles on top.