Halloumi Blood Orange Fattoush (Printable)

Golden halloumi and blood oranges with crisp croutons in zesty 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 salt. Spread on a baking sheet and bake 8-10 minutes until golden and crisp, turning once halfway through.
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, and red onion.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to the salad bowl.
06 - Drizzle vinaigrette over salad and toss gently to combine. Serve immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The halloumi gets this golden, slightly squeaky texture that catches you off guard in the best way against the juicy citrus.
  • It comes together in thirty minutes, which means you can actually make this on a weeknight without losing your mind.
  • The sumac in the dressing gives everything this tart, almost floral quality that makes you taste each ingredient separately and together at once.
02 -
  • The halloumi must stay in a nonstick skillet, no exceptions—a regular pan and it'll stick instantly and tear apart when you try to flip it.
  • Don't dress this salad more than five minutes before eating; the salt begins breaking down the greens and the croutons start surrendering their crunch.
03 -
  • Toast your sumac briefly in a dry pan before whisking it into the dressing if you want to intensify its flavor.
  • Keep a squeeze bottle of lemon juice nearby while eating—the acidity fades fast, and a small squeeze mid-meal brings everything back into focus.
Go Back