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.
Recipe courtesy of Marcela Valladolid