Halloumi Blood Orange Fattoush (Printable)

Golden halloumi, sweet blood oranges, and crispy croutons 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:

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

# Expert Advice:

01 -
  • The contrast between warm crispy halloumi and cool bright citrus is genuinely addictive, like discovering a flavor combination your taste buds didn't know they needed.
  • It comes together in under 30 minutes but tastes like you spent way more effort than you actually did, which feels like winning.
  • The sumac dressing carries just enough tang and earthiness to make every bite feel intentional and complex without requiring fancy techniques.
02 -
  • Don't prep the croutons too far ahead or they'll lose their crispness, and don't dress the salad until you're ready to serve it or the bread will get soggy and the greens will wilt.
  • The halloumi absolutely must be in a non-stick skillet or it will stick to a regular pan and tear apart, which isn't a disaster but it's frustrating when you could have just used the right tool.
03 -
  • Make your dressing in the salad bowl itself so you have fewer dishes to wash, and whisk it together just before adding the greens so the flavors stay vibrant.
  • If you're making this ahead for a gathering, prep everything separately and assemble only right before serving, because the magic is partly in the temperature contrast that you lose if things sit together.
Go Back