Pesto Caesar Salad in Tomato Cups

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  • 4
  • 15 Min.


  • 4 large tomatoes
  • Salt and freshly ground pepper, to taste
  • 4 cups DOLE® Hearts of Romaine
  • Pesto Caesar Dressing (recipe below)
  • 1/4 cup butter, softened
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons pine nuts
  • 1/2 teaspoon garlic salt
  • 4 to 8 slices French or sourdough baguettes grilled or toasted


Pesto Caesar Dressing:
  • Whisk together 1/2 cup olive oil, 1/4 cup lemon juice, 2 tablespoons each grated Parmesan cheese and prepared pesto, 2 teaspoons anchovy paste and 3 cloves minced garlic.
  • Makes about 1 cup.


  • Cut a thin slice off stem end of each tomato, scoop out centers with spoon; reserve for another use. Season tomatoes with salt and pepper.
  • Toss romaine with Pesto Caesar Dressing to taste in large bowl (recipe below). Fill tomato cups with salad mixture; chill briefly.
  • Combine butter, Parmesan cheese, pine nuts and garlic salt in blender or food processor container. Cover; blend until smooth. Spread butter mixture over grilled bread and serve with tomato cups.