Mexican Summer Salad

• 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

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.

cumin seeds, coriander seeds, arbol, pine nuts, extravirgin olive oil, kosher salt, olives, tomatoes, cilantro, feta cheese

Taken from www.foodnetwork.com/recipes/marcela-valladolid/mexican-summer-salad-recipe.html (may not work)