Halloumi Blood Orange Fattoush (Printable)

Golden halloumi meets juicy blood oranges in this vibrant Middle Eastern salad with crispy croutons and tangy sumac dressing.

# What You'll Need:

→ Salad

01 - 7 oz halloumi cheese, sliced into 3/8 inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens including romaine, arugula, parsley, and mint
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - 1/2 small red onion, thinly sliced
07 - 2 radishes, thinly sliced

→ Croutons

08 - 2 thick slices sourdough bread, cut into cubes
09 - 2 tablespoons olive oil
10 - Pinch of sea salt

→ Dressing

11 - 3 tablespoons extra virgin olive oil
12 - 1.5 tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 1 teaspoon sumac
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon sea salt

# Directions:

01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on a baking tray and bake for 8 to 10 minutes until golden and crispy. Remove and allow to cool completely.
02 - Heat a non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden brown. Transfer to paper towels to drain excess oil.
03 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In a small bowl, whisk together extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until well combined.
05 - Add warm fried halloumi and cooled sourdough croutons to the salad bowl. Drizzle with dressing and gently toss until evenly coated. Serve immediately.

# Expert Advice:

01 -
  • The halloumi stays warm and creamy while everything else stays cool and crisp—it's like a conversation between textures on your plate.
  • Blood oranges and sumac create this sophisticated tartness that makes you feel like you're eating somewhere special, not just at home.
  • Twenty-five minutes from start to finish, yet it looks and tastes like you spent hours planning it.
02 -
  • Don't skip the paper towel step after frying halloumi—even a minute of draining makes a difference in texture and prevents the salad from getting greasy.
  • Make your croutons at least 10 minutes before serving so they're completely cool and crispy; they soften if they're still warm when you add the dressing.
  • Pomegranate molasses is non-negotiable if you can find it, but if you absolutely can't, a tiny drizzle of balsamic vinegar mixed with a squeeze of extra lemon can stand in.
03 -
  • Make your dressing first and let it sit while you prep vegetables—the flavors will marry and deepen, tasting rounder and more intentional.
  • If halloumi isn't available, thick slices of burrata or fresh mozzarella can work in a different way, though you'll lose the crispy-warm contrast that makes this special.
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