Oh yes — we’re making a Caesar salad topped with pizza croutons!
This might look simple at first glance, but it’s far from boring. If you’re craving familiar dinner flavors with a light touch, this salad delivers. Crisp romaine, a tangy Caesar dressing, shaved Parmesan and crunchy, cheesy pizza croutons combine into a satisfying, flavorful meal you won’t regret.
Do you ever just crave a classic Caesar? It’s one of the few salads I truly long for — simple, bright and refreshing. No chicken, no salmon, no extras: just romaine tossed in a well-balanced Caesar dressing with good Parmesan and croutons. That straightforward, crisp bite is exactly what this recipe celebrates.
Enter pizza croutons. I can’t get enough of them.
The croutons start with sourdough bread cubes tossed in olive oil, garlic and basil, then toasted until they’re golden. A spoonful of marinara, a shower of asiago and a little Parmesan finish them off before a quick return to the oven so the cheese melts into warm, crispy bites. They’re perfect on top of a Caesar — or just eaten straight from the baking sheet.
It’s possible.
In fact, it’s nearly impossible not to snack on a few (or many) while they’re still hot. The combination of toasted bread, tomato and melted cheese is irresistible.
I’ve shared many Caesar variations over the years, including kale Caesar salads, which I often enjoy. For this version I kept it classic with romaine hearts — they’re sturdy enough to hold the dressing while remaining crisp and refreshing. Paired with these pizza croutons, the salad becomes more flavorful and a bit more playful.
The dressing is my longtime go-to Caesar: creamy, tangy and anchored by anchovy paste for authentic savory depth. I use Greek yogurt for body, which keeps the dressing bright without being heavy. If you’ve never used anchovy paste, don’t skip it — a little goes a long way toward that classic Caesar flavor without needing to handle whole anchovies.
This salad is perfect for lighter dinners, nights when you don’t want a heavy meal, or when you want something quick and satisfying. The pizza croutons add heartiness and fun: they boost flavor, texture and make each bite feel a touch indulgent.
Caesar Salad with Pizza Croutons
Caesar Salad with Pizza Croutons
2 to 4 people
20 mins
15 mins
35 mins
Ingredients
Pizza croutons
- 3 cups sourdough bread cubes
- 2 tablespoons olive oil
- Kosher salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/4 cup marinara sauce
- 1/4 cup freshly grated asiago cheese
- 2 tablespoons finely grated Parmesan cheese
Caesar salad
- 3 hearts of romaine, washed and chopped
- 4 garlic cloves, minced
- 3 tablespoons Greek yogurt
- 2 tablespoons grated Parmesan
- 1 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1 teaspoon anchovy paste
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
- 1/3 cup olive oil
- Shaved Parmesan, for garnish
Instructions
- Preheat the oven to 350°F. Spread the bread cubes on a baking sheet, drizzle with olive oil and toss to coat. Season with salt, pepper, garlic powder and dried basil. Bake 10–12 minutes, until the cubes are lightly golden.
- Remove the sheet and top each cube with a dollop of marinara. Sprinkle with asiago and Parmesan (any cheese that melts onto the sheet becomes wonderfully crispy). Return to the oven for 4–5 minutes until the cheese is melted and warmed through.
- While the croutons toast, make the Caesar dressing: in a food processor combine garlic, Greek yogurt, Parmesan, Dijon mustard, red wine vinegar, anchovy paste, lemon juice, salt and pepper. Blend until smooth. With the processor running, slowly stream in the olive oil until the dressing is creamy. (Leftover dressing stores well, covered, in the fridge for 3–4 days.)
- Toss the chopped romaine with a pinch of salt and pepper. Add a few tablespoons of dressing and toss until leaves are evenly coated. Top with shaved Parmesan and the pizza croutons. Serve immediately with extra dressing if desired.
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