Rainbow tomatoes, chickpea and haloumi salad

Top seasonal tomatoes and salty sweet cheese are a flavour and texture explosion


Photo: Inbal Bar-Oz

  • place PRE 15 minutes
  • place COOK 20 - 25 minutes
  • place SERVES 8 - 10
  • printicon

This makes a wonderful centrepiece salad for a summer lunch or supper. Just add tasty bread. Buy as many different coloured sizes and colours of tomatoes as you can find. The more variety you have the prettier and more tasty your salad will be.


  • Wash and cut the tomatoes in large pieces and reserve. Halve the cherry tomatoes and cut larger tomatoes into quarter or smaller pieces.

  • Cut the halloumi in long strips. Pour 6 – 8 tbsp olive oil onto a griddle pan or frying pan over a medium high heat. When hot, fry the haloumi turning the pieces frequently until they are golden on all sides. Drizzle with the honey and set aside in a warm place.

  • Heat another frying pan over medium to high heat and add 6 – 8 tbsp olive oil. When hot, add the chickpeas and fry, turning them regularly so they turn golden on all sides. Season with salt and pepper and the cumin. Add more cumin if you like.

  • Wash the coriander and parsley and cut off the stalks. You only want the leaves but do not throw away the stalks as you can store them in your freezer and use them later for soup or pesto.

  • In a large serving bowl, combine the parsley and coriander leaves and tomatoes. Add the chickpeas, lemon juice and top with 200ml olive oil, salt and pepper. Mix gently so you don’t crush the tomatoes.

  • Top with the haloumi and serve immediately.

    Instagram: Fabienne_viner_luzzato

First published in the JC August 17 2023


1kg rainbow tomatoes
400g halloumi
2 tins of chickpeas (800g) drained
350 - 400ml extra-virgin olive oil (approx)
100ml runny honey
Salt and pepper
1 tbsp ground cumin
100g coriander
100g flat parsley
1 large lemon, juice only

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