When tomatoes are at their peak, you don’t need to do much to them: they’re sweet, bursting with juices, and are surprisingly complex (nothing like the pale supermarket tomatoes you can buy year-round). This simple salad shows them off perfectly. A fresh twist on a classic Caesar, it shines a spotlight on juicy summer tomatoes, supported by crisp romaine and a creamy garlic dressing. Croutons optional! It’s budget-friendly, easy to throw together, and built entirely around what’s in season. Try it and let us know! Let us know if you try this at home + tag us @sylviacenter.
Serves: 6
Prep Time: 30 mins
Notes: gluten-free, no bake (without croutons)
Ingredients
2 garlic cloves, minced
½ C extra-virgin olive oil
1 lemon, juiced (final yield approx. 3 Tbsp)
1 Tbsp mayonnaise
1 tsp Dijon mustard
4 oz Parmesan, grated plus shaved for serving
Kosher salt, to taste
Black pepper, to taste
1 lb mixed ripe tomatoes
2 large heads romaine lettuce, chopped
½ C basil, leaves picked
Recipe Method
- Place the garlic, olive oil, lemon juice, mayonnaise, mustard and Parmesan in a jug or bowl and blend using an immersion blender until completely smooth. Season to taste. Chill until needed.
- Prepare the tomatoes. Using a very sharp knife, carefully slice large tomatoes into ¼-inch slices. Cut small tomatoes in half, and medium tomatoes into quarter- or eighth-wedges. Salt and drizzle with oil, set aside.
- Place chopped greens in a big bowl and gradually dress and toss until well coated. Gently add in your tomatoes and give one final toss.
- Top with shredded basil leaves and shaved Parmesan, and season generously with black pepper.
| Recipe Ingredients | Substitutions |
| Basil | Chives (¼ C, minced) |
| Romaine | Napa cabbage |
| Recipe Notes |
| The dressing can be made by whisking together the ingredients in a bowl, but make sure to mince the garlic very finely and note that the consistency will be much more rustic. The sweetness, acidity and texture of the peak-season tomatoes are absolutely key here. Buy local! |
