Tomato Cesar Salad

Prep Time:





  • 3 oil-packed anchovy fillets
  • 1 small garlic clove
  • 1/3 cup olive oil
  • 3 Tbsp. fresh lemon juice
  • 1 Tbsp. mayonnaise
  • 1 tsp. Dijon mustard
  • 2 Tbsp. Parmesan, finely grated, plus shaved for serving
  • Kosher salt and freshly ground pepper
  • 1/2lb. mixed tomatoes, sliced, quartered or halved
  • 1/2 cup basil leaves

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  1. Puree anchovies, garlic, oil, lemon juice, mayonnaise, mustard and 2 Tbsp. Parmesan in a blender until smooth. Season dressing with salt and pepper. (Or, finely chop anchovies and garlic and whisk together dressing in a medium bowl).
  2. Arrange tomatoes on a large plate; drizzle dressing over. Top with basil and shaved Parmesan and season generously with pepper. Enjoy!

If you are hand whisking, add another 1 Tbsp. mayonnaise for the consistency you need. Tomato slices are better than wedges here; laid flat, they hold the dressing in place.

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