Cherry Tomato Caesar Salad Recipe (2024)

I almost didn't make this because it seemed, well, so *ordinary* ... but it was lunchtime and I was hungry, so I figured I'd halve recipe and whip it up. I was out of anchovies and substituted Pecorino Romano for the Parmesan (I prefer) ... delicious! So light and refreshing! Perfect for a hot summer day. The layering of the dressing really makes the entire salad sing. Thank you so much for recipe! Can't wait to share it with hubby tonight.

I added a fresh Avocado because I felt like this needed something extra to combat the saltiness of the Worcestershire Sauce and Fish and it was met with rave reviews!

Some people need to eat a lot of salt in order to be healthy. Others need to restrict their salt intake. Don't assume that what you think or assume is healthy for you is also healthy for others.

Didn’t have whole anchovies so we whisked 1 tsp of anchovy paste into the dressing with oil and lemon, garlic etc. The aroma is intoxicating, It’s my new favorite dressing.

Really? 1/16 of a tsp per serving?...

This was wonderful, I made it tonight (7/13/20) and mashed the anchovies into the dressing, also added 1/4 tsp of Dijon to help thicken it. Then I was left with the anchovies, so I made Mark Bittman's chopped tomatoes, garlic and anchovies sauce over spaghetti as the main course with the salad and my husband raved. Thanks for a wonderful new salad addition!

This is a very good salad that everyone will like. Excellent as is, but some yummy substitutions I have made:- sliced green olives instead of anchovy.- vinegar instead of lemon juice.- any shredded cheese will work instead of Parmesan. By the way, if you have a family member on a low-salt diet, you could leave out the anchovies and salt, and use a lower salt cheese. Each person could add the anchovies, cheese and salt to taste. Or you could plate it and add it yourself.

Are you saying that because you actually tried it? Or just rushing to judgement based on reading it? It is 1/4 teaspoon, which is not particularly large volume...only 1/16th per serving...

Followed the recipe exactly as written - but then added a chiffonade of basil, some lemon zest, and a 1/3 of a large avocado, diced. Absolutely sensational! Served it with a small steak and sauteed mushrooms, and my husband I finished the entire platter. It's a keeper!

I would add a 1/2 tsp of dijon to the dressing to make it emulsify. Otherwise as usual from Ms. Clark a great idea for a simple meal.

I was seeking a Caesar dressing minus the egg and this recipe was perfect. I replaced the whole anchovies with anchovy paste in the dressing. I added chicken and made sourdough garlic croutons for a lovely summer supper.Excellent recipe!

This is truly excellent. Have made it several times. One small note of caution - the ingredients list calls for only 4 romaine leaves. Unless you are working with the world's largest romaine leaves, you will likely want to at least double that.

more romaine fewer toms, roasted red peppers, skip anchovies

Added grilled shrimp to it for a scrumptious summer Sunday evening meal, complete with first cherry tomatoes of the season

Halved the recipe for a single serving and added chopped hot house cucumber. It was delicious!

Easy dressing. Fast and delicious. My husband thinks he doesn’t like anchovies so I used 1 tspn of paste. Could use more. Served with a grilled boneless chicken breast.

I haven’t tried this yet, but I’m excited to make it this evening! Recently, I discovered a recipe similar to this using a multitude of cherry tomatoes as the dressing with basalmic vinegar and jarred pesto (I use my own home-made). It’s called Quick Marinated Cherry Tomato Salad by Ree Drummond, and I’ve eaten it at least twice a week since discovering it. Her recipe calls for cut-up chunks of iceberg, but I generally use romaine and sometime raw bok choy, and it is truly delicious.

I shared the Ree Drummond cherry tomato salad below because I wanted to mention that I have used my frozen cherry tomatoes several times to make it! Pick, wash & dry, freeze whole in plastic bags. Take out needed amount and by the time you prep some other ingredients, those tomatoes have thawed just enough to slice in half. I think that may work here, too, for the gardeners out there. I’ll give it a try when I try this cherry tomato recipe since it’s November! Can’t wait!

Great salad that's quick and easy to make. I substituted some capers for anchovies to make it vegetarian.

I mostly followed the recipe but subbed anchovy paste instead and added it to the dressing. However, I found the dressing bland, so I added a dash of sugar and some of red wine vinegar. I put it with lettuce and cherry tomatoes from my indoor hydroponic garden. I did use Parmesano Reggiano and good quality fresh cracked pepper. But where the dressing really shined, was on the Philly Cheesteak I made with it. Just onions, shaved ribeye, seasoned with salt and pepper and provolone on a good roll.

This salad is a winner, especially when the tomatoes are at their best. I’ve made it several times and it’s the most requested now. One note is make sure your lettuce is completely dry. I added more romaine inner leaves for the crunch and make my own croutons. The quality of anchovies is important as well, use a high grade. This salad is spectacular visually and the dressing can be used on other things.

Found this as I was foraging for lunch. Delicious! I had everything except anchovies. A survey of the pantry turned up tins of sardines. They worked well. I added some whole-grain mustard to the salad dressing because I like mustard with sardines. And I made "bread croutons" -- toast slices of fresh or stale sourdough bread, cut it in cubes, perhaps butter and season before cutting. Softer than "real" croutons, but they absorb the dressing well.

Not a fan of anchovies, and I guess it’s not a Caesar salad without them, but goodness, this was delicious. Made the full amount of dressing to have some for later but was cooking for one and so quartered the recipe, then added an avocado to make it more substantial. The simple dressing with Worcestershire plus the shaved Parmesan really make this salad. Definitely a keeper.

I love this recipe! Thank you, Melissa!

Dressing very sharp and bitter with raw garlic, not a fan…

I have to join the chorus of people saying how surprisingly delicious this salad is! Much more than the sum of its parts. Easy and extremely yummy.

Very delicious! I suggest making double the dressing to add as needed while eating or for second helpings! Added white meat from chicken breast to salad before serving. Did not use anchovies or anchovy paste. I sliced an avocado and olives stuffed with garlic and had on a tray with fresh baked baguette so people could add as they wished. Certainly will make again!

Great summer version of a Caesar Salad. My only regret was not having a baguette to soak up all the flavors.

If you’ve looked and not made this salad (like I have till now) you’re missing out. It’s delicious.I put all of the dressing ingredients in a large bowl and then whisked. It did not need mustard.It blended beautifully.Anchovies and curls of pecorino on top.I’ll be making this all summer. Thanks Melissa!

Make dressing in a jar. Place lid on jar and shake vigorously. a very good dressing