Wash the romaine lettuce under cold water, chop into bite-sized pieces and spin dry in a salad spinner. Transfer to a large serving bowl.

Slice grape tomatoes in half and add to the bowl with the romaine.

Chop the cooked thick-cut bacon into small pieces and add to the salad, followed by cubed sharp cheddar cheese.

In a separate bowl, whisk together mayonnaise, sour cream, buttermilk, garlic powder, salt, and pepper for the dressing.

Pour the creamy dressing over the salad ingredients and gently toss everything together until well-coated.

Sprinkle Texas toast croutons over the top of the salad and serve immediately.