Halloumi Blood Orange Fattoush (Printable)

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

# What You’ll Need:

→ 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 Make It:

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

# Expert Advice:

01 -
  • The warm halloumi creates this perfect textural contrast against cold, peppery greens that somehow feels both simple and indulgent.
  • Blood oranges add a sophisticated tartness that makes every bite feel special without needing to fuss with complicated flavor balancing.
  • Those sourdough croutons get shatteringly crisp in the oven and soak up just enough dressing to stay interesting all the way to the bottom of your bowl.
02 -
  • Don't dress the salad more than a few minutes before serving, or those precious croutons will lose their crispness and the greens will begin to wilt.
  • If you can't find pomegranate molasses, a combination of pomegranate juice reduced on the stove or even a splash of balsamic can substitute, though the flavor profile shifts slightly.
03 -
  • Toast your croutons the morning of serving and keep them in an airtight container so they stay crisp until the exact moment you need them—this single decision determines whether your salad will be memorable or mediocre.
  • Warm the halloumi slices just before assembling rather than making them far in advance; they begin to release moisture and toughen as they cool.
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