By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 6
337 cal · 13 min
Fiesta Summer Salad
Recipe GLPR0ed1a1d20a9322
A vibrant and zesty summer salad featuring fresh cherry tomatoes, briny olives, crispy croutons, and creamy queso fresco, all tossed with an aromatic toasted seed and olive oil vinaigrette. The warm spices from cumin and coriander create a festive flavor profile perfect for warm-weather gatherings.
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Ingredients
¼ cup extra virgin olive oil
¼ cup balsamic vinegar
2 teaspoons cumin seeds
2 teaspoons coriander seeds
¼ cup pine nuts
1 dried chili de árbol, finely crushed
Salt and black pepper to taste
2 cups grape or cherry tomatoes, halved
¾ cup pitted and halved kalamata olives
¾ cup sliced green olives
2 cups spicy croutons
½ cup crumbled queso fresco or mild feta cheese
Directions
Heat a dry skillet over medium-high heat. Add the cumin seeds, coriander seeds, and pine nuts. Toast for approximately 2 minutes, stirring and tossing frequently to prevent burning, until the pine nuts are light brown and the seeds are fragrant.
Transfer the toasted seeds and nuts to a small jar. Add the extra virgin olive oil, balsamic vinegar, crushed dried chili de árbol, and a pinch of salt and black pepper. Seal the jar and shake vigorously to combine.
Refrigerate the dressing for at least 30 minutes to allow the flavors to blend and meld together.
Place the halved cherry tomatoes in a large serving bowl. Add the kalamata olives, green olives, spicy croutons, and crumbled queso fresco.
Remove the dressing from the refrigerator and shake it well. Pour the dressing over the salad and toss gently until all components are evenly coated. Taste and adjust seasonings with additional salt and pepper as needed. Serve immediately.
Comments
Queso fresco and chili de arbol require a second trip—Food Lion carries them unreliably, and most Charlotte grocers don't stock chili de arbol at all, making it a Hispanic market run. The 13-minute estimate ignores toasting cumin and coriander seeds and making croutons from scratch, adding 15–20 minutes to honest prep time; buying pre-made croutons saves time but adds cost. At roughly $2.50–3.00 per serving (pine nuts and queso fresco drive the price), this is a special-occasion salad rather than weeknight rotation. It's a no-reheat, same-night dish that serves well for a dinner party but doesn't suit lunch boxes or leftovers.
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