Mexican Summer Salad
Mexican Summer Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 34
- Saturated Fat
- 9
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 34
- Sodium
- 707
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 349
- Total Fat
- 34
- Saturated Fat
- 9
- Carbohydrates
- 6
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 7
- Cholesterol
- 34
- Sodium
- 707
- Total: 13 min
- Prep: 10 min
- Cook: 3 min
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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