+ This Fiesta Summer Salad is inspired by Marcela Valladolid from The Food Network +
This salad BLEW MY MIND… It’s simply amazing! It is seriously a flavor explosion in your mouth. It was inspired by Marcela Valladolid from the Food Networks show Mexican Made Easy. I took her recipe and then went a step further and turned it into a Mexican version of Panzanella Salad which is a bread salad. I added some spiced croutons and it was lovely! Here’s the recipe for the salad and you can find the recipe for the spicy croutons HERE…
Fiesta Summer Salad
Prep time
Cook time
Total time
This salad is like a flavor explosion, your friends will be blown away!
Author: Heather // WhipperBerry
Recipe type: salad
Cuisine: Mexican
Serves: 6-8
Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 dried chili de arbol or ½ teaspoon chili flakes
- ¼ cup pine nuts
- ½ cup extra virgin olive oil
- ¼ cup balsamic vinegar
- salt & pepper
- ¾ cup pitted and halved kalamatta olives
- ¾ cup green olives sliced
- 2 cups grape or cherry tomatoes - halved
- ½ cup of queso fresco or mild feta
- 2 cups of spicy croutons
Instructions
- In a dry skillet over medium high heat, toast your cumin and coriander seeds and pine nuts until the nuts slightly brown. This will take about 2 minutes. Toss and stir the seeds and nuts to avoid them burning.
- Once they are finished toasting, add them to a small jar with the extra virgin olive oil, balsamic vinegar along with the salt and pepper. Store in the fridge for at least 30 minutes for the flavors to marry.
- For the salad, clean and cut your tomatoes and add to a large bowl. Add olives, croutons and cheese to the bowl and top with dressing
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