Israeli-spiced tomatoes, yogurt sauce, and chickpeas from Six Seasons: A New Way with Vegetables (page 266) by Joshua McFadden and Martha Holmberg

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Slightly tangy flatbreads

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lean1 on November 26, 2024

    I like this recipe. I used cherry tomatoes and halved the entire recipe. I also used Greek yogurt and it was fine. I might leave out the chili powder because it was a little spicy. Otherwise a great dish.

  • jenmacgregor18 on August 22, 2023

    Good. I made a scaled-down version for a work lunch. I used halved grape tomatoes. I prepped the night before and think it would have been better if I had added the garlic to the yogurt in the morning. It faded a bit overnight. It would have been much better with that punch. And if I had Huy Fong.

  • athayer on July 17, 2021

    Lives up to the other reviews! Delightful summer dish and fairly flexible. A nice alternative to a Caprese salad (not taking anything away from Caprese). I agree with cutting the tomatoes into bite sized wedges.

  • bernalgirl on September 01, 2020

    I agree with all the raves about this spice mix on the tomatoes, and this combination of flavors. It’s a gorgeous presentation and definitely the tomato salad to wow your guests. However for serving at home, next time I’ll save a bowl and combine the chickpea mixture with the yogurt mixture to serve over the tomatoes.

  • ldtrieb on August 02, 2020

    Made this last year and making it again today. It’s really delicious and I have some beautiful tomatoes to use up. Can’t wait.

  • Lucylew on October 27, 2019

    I have made this several times the last couple of years - it is now a summer staple in my house. The only change I have made is that I serve the tomatoes in bite sized wedges - it is easier to serve and eat vs. tomato slices. My go herbs are parsley, basil, cilantro and mint but any combination of fresh herbs would work.

  • Lepa on September 08, 2019

    I was expecting to like this more than I did. It was okay, but in a dinner party with six different dishes from this cookbook, this dish wasn't as good as the others. It is good but there are only so many days before August tomatoes are gone and I'm not sure this dish is the best way to showcase them.

  • Totallywired on August 01, 2019

    Unfair to call this average as all the flavours work, in balance, and it’s satisfying, but could use some edits. Smaller tomatoes? Maybe it’s too reminiscent of mayo-drenched picnic salads.

  • FJT on July 31, 2019

    I bought this book last year when I didn’t have a kitchen and I have just got back to it. So far I’m 0 for 2 - nothing intrinsically wrong with either recipe I’ve made but both got a very indifferent response from my family. I quite liked this, but I’m definitely not excited by it and won’t make it again. Reviews from the rest of the family were not as positive!

  • khopkins1012 on July 01, 2019

    A simple, light but filling dish. Now part of my summer rotation.

  • etcjm on September 23, 2018

    I love this. Been 'cooked' 3 times already. Will be a mainstay on rotation. Do not be mean with the herbs!

  • SheilaS on August 24, 2018

    Highly recommended. The 3 components to this dish combine for a wonderful blend of flavors. Sliced tomatoes, marinated with a mix of ground cumin, coriander, sumac, garlic and salt. Yogurt sauce with cucumber, basil, mint, parsley and a few dashes of hot sauce. A chickpea, red onion and parsley salad dressed with red wine vinegar and olive oil.

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