I think the best unami for a salad is bulgarian feta,, then you can go really light for the dressing even pure vinegar or lemon works, or at least you can go down on oil content, i.e. 50% instead of 30% vinegar, or even more.
it is not like the normal feta cheese
A high vinegar dressing IMO is rather harsh for a traditional parmasan cheese (especially grated coarse), but with a creamy malleable feta the game is changed to require much less oils
I think the ceasar salad is very specific in making parmasan cheese, basically chopped, taste good cold and probobly essential for making a salad eddible with Reggianito, which is like parmasan cheese jerky.. that one is like a reagent not a cheese
Parmasan, cold, has to be basically drenched in oil to be edible (usually oily pizza or spaghetti), otherwise it basically requires roasting. I find it grated to be disappointing in salads if you don't really up the oil content of the dressing.
It seems like its a bit of a incomplete cheese product. Degreased cheese. If its cooked though that is a unique situation where it ends up being delicious for a different reason on things like roasted vegetables (with almost no oil on them). Then it kinda starts getting a reputation for being a component in health foods, since it basically turns into a kinda spice, if salt is used sparingly.
I kind of wonder now about a super ceasar salad, where the cheese is slightly burned, cooled, and re-ground.