Tomato and Olive Salad

1 quart assorted Tomatoes (I like an heirloom variety, or whatever's handy in my garden)
1 cup sliced Olives (the Greek mix at Wegman's is great, or use kalamata, black and green olives)
1 cup crumbled Feta Cheese
1/4 cup Pine Nuts
1/2 Tbsp whole Coriander
1/2 Tbsp whole Cumin
1 Tbsp Balsamic Vinegar
2 Tbsp Olive Oil

Chop tomatoes.  If using grape or cherry tomatoes, cut them in half so dressing and spices can get inside.  Drop in medium mixing bowl.

Slice olives, if they didn't come that way and add to tomatoes.  Add cheese.

Gently toast pine nuts, coriander and cumin in a dry pan over medium heat until pine nuts are golden.  Allow to cool and add to tomatoes.

Drizzle vinegar and olive oil into bowl and stir gently until mixture is even.