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

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. 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.
3. Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.
4. *Cooks Note: The dried chile can also be cut into small rings using scissors.