Recipe courtesy of Marcela Valladolid
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Mexican Summer Salad
Total:
13 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy
Total:
13 min
Active:
10 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Dressing:
  • 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
Salad:
  • 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

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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