Mexican Summer Salad

Name: Mexican Summer Salad
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cooks Note; 227 grams Mexican Cotija or feta cheese, cubed; 59 milliliters chopped fresh cilantro leaves; 177 milliliters halved assorted colored cherry or grape tomatoes; 177 milliliters pitted and halved green olives; 177 milliliters pitted and halved black kalamata olives; 6 servings Kosher salt and freshly ground black pepper; 118 milliliters extra-virgin olive oil; 59 milliliters pine nuts; 2 teaspoons whole coriander seeds; 2 teaspoons whole cumin seeds

Mexican Summer Salad might be just the Mexican recipe you are searching for. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 6. Watching your figure? This gluten free, primal, fodmap friendly, and vegetarian recipe has 354 calories, 7g of protein, and 35g of fat per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a side dish. Head to the store and pick up coriander seeds, feta cheese, cilantro leaves, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 13 minutes.

Instructions

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.

Ingredients you will need

Whole Coriander Seeds

Cumin Seeds

Pine Nuts

Chili Pepper

Toast

Equipment you will use

Frying Pan

Transfer the dressing to a serving bowl and whisk in the olive oil. Season with salt and pepper, to taste.

Ingredients you will need

Salt And Pepper

Olive Oil

Equipment you will use

Whisk

Bowl

Add the olives, tomatoes, cilantro and cheese. Toss gently to combine and serve.

Ingredients you will need

Cilantro

Tomato

Cheese

Olives

*Cooks Note: The dried chile can also be cut into small rings using scissors.

Ingredients you will need

Dried Chili Pepper

Equipment you will use

Kitchen Scissors

Equipment

Ingredients

Servings:

chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note 227grams

Mexican Cotija or feta cheese, cubed 59milliliters

chopped fresh cilantro leaves 177milliliters

halved assorted colored cherry or grape tomatoes 177milliliters

pitted and halved green olives 177milliliters

pitted and halved black kalamata olives 6servings

Kosher salt and freshly ground black pepper 118milliliters

extra-virgin olive oil 59milliliters

pine nuts 2teaspoons

whole coriander seeds 2teaspoons

whole cumin seeds

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Teutonic Gamay Pinot Noir Blend 1787 AD. Reviewers quite like it with a 4.6 out of 5 star rating and a price of about 30 dollars per bottle.