MEXICAN SUMMER SALAD

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Mexican Summer Salad image

Provided by Marcela Valladolid

Categories     appetizer

Time 13m

Yield 4 to 6 servings

Number Of Ingredients 11

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

Steps:

  • 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. Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.
  • Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
  • *Cooks Note: The dried chile can also be cut into small rings using scissors.

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