Ingredients

• ¼ cup finely diced red onions or shallot
• 1 clove garlic, smashed to a paste with a little salt
• 2 tablespoons red wine vinegar
• salt and pepper
• ½ cup olive oil
• 1 teaspoon coriander seed
• pinch of cayenne

Instructions

1. In a small bowl or cup, stir the onions, garlic, and vinegar. Drizzle in the olive oil whisk to emulsify dressing.
2. In a small skillet, toast the coriander seeds over medium high heat. After a few minutes, when you start to smell the coriander, you can remove the seeds from the pan. Using a mortar and pestle or a spice grinder, grind the coriander and add to the dressing. Add the cayenne as well.
3. Slice the tomato into thick pieces or wedges and transfer to a serving platter or bowl. Season with salt. Sprinkle the olives over the top. Drizzle on the dressing. And scatter the cilantro leaves over the salad. Add additional salt and pepper to taste.