Pesto Caesar Salad with Castelvetrano Olives
This salad is where Italian comfort meets Mediterranean freshness. It features crisp romaine lettuce tossed in a creamy homemade pesto Caesar dressing, topped with Castelvetrano olives, shaved Parmesan, and crunchy breadcrumbs instead of croutons for a modern upgrade.
⏱ Time
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 20 minutes
Ingredients
For the Salad
2 heads romaine lettuce, chopped
½ cup Castelvetrano olives, pitted and halved
¼ cup shaved Parmesan cheese
½ cup cherry tomatoes, halved (optional)
¼ cup toasted breadcrumbs or crushed pita chips (for crunch)
Freshly cracked black pepper, to taste
For the Pesto Caesar Dressing
¼ cup basil pesto (homemade or good-quality store-bought)
2 tbsp Greek yogurt or mayonnaise
2 tbsp fresh lemon juice
1 small garlic clove, minced
1 tsp Dijon mustard
2 tbsp extra virgin olive oil
2 tbsp grated Parmesan cheese
Salt and pepper, to taste
(Optional: ½ tsp anchovy paste for classic Caesar depth)
Instructions
1. Make the dressing:
In a bowl or jar, whisk together pesto, yogurt (or mayo), lemon juice, garlic, mustard, olive oil, Parmesan, and anchovy paste (if using).
Season with salt and pepper. Whisk until smooth and creamy.
2. Prepare the lettuce:
Wash and chop the romaine. Pat dry with paper towels so it stays crisp.
3. Assemble the salad:
In a large salad bowl, toss romaine with the pesto Caesar dressing until well coated.
Add Castelvetrano olives and cherry tomatoes. Toss lightly.
4. Top and serve:
Sprinkle with shaved Parmesan and toasted breadcrumbs.
Finish with a drizzle of olive oil and freshly cracked black pepper.
Serve immediately.
Notes & Tips
Add protein: Top with grilled chicken, shrimp, or roasted chickpeas for a satisfying meal.
Make it vegan: Use vegan pesto and skip Parmesan (replace with nutritional yeast).
Crunch tip: Use toasted sourdough breadcrumbs or crushed roasted chickpeas for texture.
Storage: Keep dressing and lettuce separate if making ahead — combine right before serving.
❓ Frequently asked questions FAQs
Q: Can I make the dressing ahead of time?
A: Yes! It keeps well in the fridge for up to 4 days. Shake or whisk before using.
Q: What makes Castelvetrano olives special?
A: They’re buttery, mild, and less salty than other olives — perfect for balancing creamy Caesar flavors.
Q: Can I use kale instead of romaine?
A: Absolutely! Massage the kale with a bit of olive oil first to soften it before adding the dressing.
Nutritional Information
Calories: 260
Protein: 8g
Fat: 20g
Carbohydrates: 10g
Fiber: 3g
Sodium: 340mg