Mexican Summer Salad

Name: Mexican Summer Salad
Ingredients: 2 teaspoons whole cumin seeds; 2 teaspoons whole coriander seeds; 1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note; 1/4 cup pine nuts; 1/2 cup extra-virgin olive oil; Kosher salt and freshly ground black pepper; 3/4 cup pitted and halved black kalamata olives; 3/4 cup pitted and halved green olives; 3/4 cup halved assorted colored cherry or grape tomatoes; 1/4 cup chopped fresh cilantro leaves; 8 ounces Mexican Cotija or feta cheese, cubed

11 ingredients

6 steps

Ingredients

2 teaspoons whole cumin seeds
2 teaspoons whole coriander seeds
1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
1/4 cup pine nuts
1/2 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 cup pitted and halved black kalamata olives
3/4 cup pitted and halved green olives
3/4 cup halved assorted colored cherry or grape tomatoes
1/4 cup chopped fresh cilantro leaves
8 ounces Mexican Cotija or feta cheese, cubed

Directions

1

In a small, dry skillet, toast the cumin seeds, coriander seeds, chile, and pine nuts over medium-high heat, stirring constantly, until fragrant, about 3 minutes.
2

Transfer the dressing to a serving bowl and whisk in the olive oil.
3

Season with salt and pepper, to taste.
4

Add the olives, tomatoes, cilantro and cheese.
5

Toss gently to combine and serve.
6

*Cooks Note: The dried chile can also be cut into small rings using scissors.