Serves 6
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.
