Halloumi Blood Orange Fattoush (Printable)

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

# What You Need:

→ Salad Base

01 - 7 oz halloumi cheese, sliced
02 - 2 blood oranges, peeled and sliced into rounds
03 - 7 oz mixed salad greens including romaine, arugula, parsley, and 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 to 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, sumac, pomegranate molasses, salt, and black pepper until emulsified. Set aside.
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 with a slight crust. Transfer to a plate.
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 base.
06 - Drizzle vinaigrette over salad and toss gently to combine without bruising greens. Serve immediately while halloumi is still warm.

# Expert Tips:

01 -
  • The halloumi gets this incredible golden crust while staying creamy inside, adding a warm, salty contrast to the bright citrus that somehow makes both tastes better.
  • It comes together in under 30 minutes but feels fancy enough to serve at dinner parties without anyone knowing you barely stressed about it.
  • The sumac vinaigrette is genuinely addictive—you'll find yourself making extra just to drizzle on everything for the next week.
02 -
  • Don't dress the salad more than a few minutes before serving or the greens will wilt and the croutons will lose their crisp—this isn't a make-ahead salad, and that's actually its charm.
  • The halloumi is forgiving, but watch the heat; medium is genuinely the sweet spot, and high heat will burn the outside before the inside softens.
03 -
  • If you can't find pomegranate molasses, substitute a teaspoon of regular molasses mixed with a squeeze of lemon juice—it's not identical, but it captures the sweet-tart essence you're after.
  • Make the croutons the night before and store them in an airtight container; they'll stay crispy and you'll save yourself a step when you're ready to cook.
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