Tahini Caesar Salad (Printable)

Crisp romaine with tahini-lemon dressing, crunchy croutons and Parmesan for a bright, modern Caesar.

# Ingredient List:

→ Salad

01 - 2 large heads romaine lettuce, chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 cup grated Parmesan cheese (or vegetarian hard cheese)
04 - 1 cup croutons (store-bought or homemade)

→ Tahini Caesar Dressing

05 - 1/3 cup tahini
06 - 1/4 cup freshly squeezed lemon juice
07 - 2 tablespoons extra-virgin olive oil
08 - 2 teaspoons Dijon mustard
09 - 2 teaspoons Worcestershire sauce (or vegetarian alternative)
10 - 2 garlic cloves, finely minced
11 - 2 tablespoons grated Parmesan cheese
12 - 2 tablespoons water, plus more as needed
13 - 1/2 teaspoon sea salt
14 - 1/4 teaspoon black pepper

# How-To Steps:

01 - In a small mixing bowl, whisk together tahini, lemon juice, olive oil, Dijon mustard, Worcestershire sauce, minced garlic, grated Parmesan, salt, and pepper until combined; add 2 tablespoons water and continue whisking until the dressing is smooth and pourable, adding additional water by teaspoonfuls if necessary to reach desired consistency.
02 - Place the chopped romaine and halved cherry tomatoes in a large salad bowl and toss briefly to combine.
03 - Drizzle the tahini-lemon dressing over the greens and tomatoes, then toss thoroughly to coat all leaves and distribute the dressing evenly.
04 - Add croutons and grated Parmesan to the dressed salad, toss gently to combine, and adjust seasoning with additional salt, pepper, or lemon juice to taste.
05 - Transfer to individual bowls or a serving platter and serve at once, garnished with extra Parmesan or croutons if desired.
06 - Toss cubed bread with a little olive oil and salt, spread in a single layer on a baking sheet, and bake at 375°F for 10–12 minutes until golden and crisp; cool slightly before adding to the salad.

# Expert Advice:

01 -
  • This tahini Caesar dressing is a game-changer—no egg, no anchovy, just pure flavor with a Mediterranean twist.
  • It’s quick enough for busy weeknights and still feels special enough for friends dropping by at the last minute.
02 -
  • If you don’t thin the tahini dressing enough, it stubbornly clings in globs instead of coating the leaves—a splash more water works magic.
  • Letting the dressed salad sit even five minutes softens the croutons for peak salad texture, just like I wish I’d learned sooner.
03 -
  • Always use a big bowl for tossing—you want room so every leaf gets dressed, not smashed.
  • Whisk the dressing in advance and let it rest for fifteen minutes; the flavors meld and the garlic mellows.
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