Halloumi Blood Orange Fattoush (Printable Version)

Crispy halloumi and blood orange salad with sumac dressing and sourdough croutons

# 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

# Method:

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. Remove and let cool.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, ground 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 salad greens, cucumber slices, cherry tomatoes, radish slices, and red onion.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to the salad bowl.
06 - Drizzle with prepared dressing and toss gently to combine. Serve immediately.

# Expert Tips:

01 -
  • The halloumi gets impossibly golden and squeaky while the blood oranges keep everything from feeling heavy, which is pure magic on a plate.
  • You can throw this together in under half an hour, making it perfect for those moments when you want something that tastes like you spent all day cooking.
  • The sumac vinaigrette tastes like you're keeping a secret—it's tangy and herbaceous in a way store-bought dressings simply can't match.
02 -
  • Don't make the dressing more than a few hours ahead—sumac begins to lose its brightness and bloom after it's been sitting in liquid, so fresh is genuinely better here.
  • If your halloumi squeaks too loudly and doesn't have color, your heat isn't high enough; it needs genuine sizzle to develop that golden crust.
  • Dress the salad just before serving because the greens and croutons will start surrendering their texture to moisture the longer they sit.
03 -
  • Slice your red onion as thin as humanly possible because even texture matters here, and thinner slices mellow faster while still tasting assertively oniony.
  • If you're making this ahead and need to transport it, pack the dressing separately and dress it right before serving—everything keeps better that way and you'll maintain that crispy, bright energy that makes this salad worth making.
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