1 chile de árbol with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see cook's note
8 ounces feta cheese cubed
0.3 cup cilantro leaves fresh chopped
0.8 cup grape tomatoes assorted halved
0.8 cup olives green pitted halved
0.8 cup kalamata olives black pitted halved
6 servings kosher salt and pepper black freshly ground
0.5 cup olive oil extra-virgin
0.3 cup pinenuts
2 teaspoons coriander seeds whole
2 teaspoons cumin seeds whole
Equipment
bowl
frying pan
whisk
kitchen scissors
Directions
Watch how to make this recipe.
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.
