Halloumi Blood Orange Fattoush (Print Version)

Golden halloumi and blood oranges with crisp croutons in sumac dressing

# Needed Ingredients:

→ Salad Base

01 - 7 oz halloumi cheese, sliced
02 - 2 blood oranges, peeled and sliced into rounds
03 - 7 oz mixed salad greens (romaine, arugula, parsley, mint)
04 - 1/2 cucumber, sliced
05 - 7 oz cherry tomatoes, halved
06 - 4 radishes, thinly sliced
07 - 1 small red onion, 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 tablespoon fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon ground sumac
15 - 1 teaspoon pomegranate molasses
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ For Frying

18 - 1 tablespoon olive oil

# How-To Steps:

01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tablespoons olive oil and a pinch of salt. Spread on a baking sheet and bake 8-10 minutes until golden and crisp, turning once.
02 - In a small bowl, whisk together all dressing ingredients (olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and black pepper). Set aside.
03 - Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add halloumi slices and fry 1-2 minutes per side until golden brown. Transfer to a plate.
04 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, radish, and red onion.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to the salad base.
06 - Drizzle with dressing and toss gently to combine. Serve immediately.

# Expert Suggestions:

01 -
  • The halloumi gets gloriously crispy while staying creamy inside, a textural moment that feels almost indulgent for a salad.
  • Blood oranges add a sophisticated tartness that regular oranges simply cannot match, making this feel restaurant-worthy without the fuss.
  • It comes together in 30 minutes flat, perfect for those nights when you want something elegant but your schedule demands speed.
02 -
  • Don't add the dressing until you're ready to serve; I learned this the hard way when I dressed it early and watched the croutons turn into sad soggy pieces before dinner was even called.
  • The warmth of the halloumi matters enormously—it should still be hot when it hits the cold greens, creating that beautiful temperature contrast that makes the salad sing.
03 -
  • Use a nonstick skillet for the halloumi and don't crowd the pan—if your slices are touching, they'll steam instead of fry, and you'll lose that crispy edge entirely.
  • The secret to a salad that doesn't wilt is to serve it in a bowl that's been chilled in the fridge; the cold surface area buys you a few extra minutes before the greens start to soften.
Go Back