Ingredients

Dressing:

• 2 teaspoons whole cumin seeds
• 2 teaspoons whole coriander seeds
• 1 chile de arbol (with seeds) torn into very small pieces or 1/2 teaspoon chili flakes* see Cook's Note
• 1/4 cup pine nuts
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper

Salad:

• 3/4 cup pitted and halved black kalamata olives
• 3/4 cup pitted and halved green olives
• 3/4 cup halved assorted colored cherry or grape tomatoes
• 1/4 cup chopped fresh cilantro leaves
• 8 ounces Mexican Cotija or feta cheese, cubed

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