Halloumi Blood Orange Fattoush (Print View)

Golden fried cheese meets juicy citrus and crispy croutons in this vibrant Middle Eastern salad with 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 (romaine, arugula, parsley, 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

# How to Prepare:

01 - Preheat oven to 400°F. Toss sourdough cubes in olive oil and sea salt. Spread on a baking tray and bake for 8-10 minutes until golden and crispy. Set aside to cool.
02 - Heat a non-stick skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden brown. Drain briefly on paper towels.
03 - In a large salad bowl, combine salad greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In a small bowl, whisk together olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and salt until emulsified.
05 - Add the fried halloumi and sourdough croutons to the salad bowl. Drizzle with dressing and gently toss to combine.
06 - Transfer to serving plates immediately while the halloumi is still warm.

# Expert Advice:

01 -
  • The warm halloumi creates this unexpected textural play against cool, crisp greens and juicy blood orange segments.
  • Pomegranate molasses and sumac give it an authentic Middle Eastern edge without requiring hard-to-find ingredients.
  • It comes together in under thirty minutes, making it perfect for impressing people without the stress.
02 -
  • Never use a regular skillet for halloumi unless you want a stuck, ruined mess—non-stick is non-negotiable here, and medium heat prevents it from catching before it browns.
  • The dressing actually tastes better if you make it five minutes before serving and let it sit; the flavors marry and become more cohesive.
03 -
  • Cook your halloumi right before serving—once it cools, it becomes rubbery and loses all its appeal, so timing matters.
  • If blood oranges aren't available, pink grapefruit gives a similar tartness and that jewel-tone color that makes the salad look stunning.
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