+ 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
Recipe Type: salad
Cuisine: Mexican
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8
This salad is like a flavor explosion, your friends will be blown away!
Ingredients
- 2 teaspoons cumin seeds
- 2 teaspoons coriander seeds
- 1 dried chili de arbol or 1/2 teaspoon chili flakes
- 1/4 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/4 cup balsamic vinegar
- salt & pepper
- 3/4 cup pitted and halved kalamatta olives
- 3/4 cup green olives sliced
- 2 cups grape or cherry tomatoes – halved
- 1/2 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
Leave a Reply