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Tomato Caesar Salad
4min read

Tomato Caesar Salad

by Valentina Concordia

4min read

This vegan tomato caesar salad is here for when you’re craving a caesar salad, but want to make the most of in-season ripe tomatoes because, let’s face it, summer is fleeting and before we know it we’re going to miss juicy fresh tomatoes. The tomatoes here are first salted, to remove their excess moisture - enhancing their flavour and improving their texture - and then covered in a creamy vegan Caesar dressing, crispy croutons, shaved slices of plant based parmesan cheese and chopped chives. 

Prep Time

30 mins

Cook Time

12 mins




800g good quality tomatoes
1 tbsp salt
300g bread, cubed
2 + 1 tbsp olive oil, divided 

60ml plant based milk
150g silken tofu 
5g nutritional yeast
3 tsp Dijon mustard 
½ lemon, juiced and zested 
1/2 tsp salt

To serve:
5g chives, finely chopped 
Plant based parmesan, optional



Preheat the oven to 190˚C fan/210˚C conventional. 


Start by preparing the tomatoes. Slice the tomatoes and add them to a colander set over a bowl. Sprinkle the tomatoes with 1 tbsp of salt, and use your hands to massage the salt into the tomatoes. Let them sit for at least 30 minutes. This sounds like a lot of salt, but most of it will be drained and lost as the tomatoes release their moisture.


In the meantime, add the cubed bread to a baking tray and drizzle it with 2 tbsp olive oil and a pinch of salt. Toss the bread with your hands, until the pieces are fully coated in olive oil. Bake the croutons for 10-12 until crispy and golden around the edges. 


In the meantime, make the dressing. Add the milk, silken tofu, nutritional yeast, dijon mustard, lemon juice, lemon zest, salt and 1 tbsp of olive oil to a blender. Blend on high speed for 2-3 minutes, until smooth and creamy. Taste for seasoning and adjust to taste - adding extra salt or lemon juice to taste. 


Discard the water the tomatoes have left behind (or same it for a dressing for another day). Arrange the tomatoes on a serving dish or in a large bowl. Pour the dressing over the tomatoes, top it with the croutons, slices of plant based parmesan and chopped chives. 


By Valentina Concordia
Valentina Concordia

Valentina is our Food Editor, who dreams up our tasty dishes and recipes for our social channels. She has loads of experience cooking up a storm in Italian kitchens, so it’s no surprise she can’t live without good-quality olive oil (don’t come between her and her olive oil) and fresh pasta.

Read more from Valentina

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