Halloumi Blood Orange Fattoush (Printable version)

Golden halloumi with blood oranges, crisp croutons, and tangy sumac dressing on fresh greens

# 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

# Directions:

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.
02 - In a small bowl, whisk together all dressing ingredients: extra virgin olive oil, lemon juice, red wine vinegar, 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 salad greens, cucumber, cherry tomatoes, radishes, and red onion.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to the salad bowl.
06 - Drizzle dressing over the salad and toss gently to combine. Serve immediately.

# Expert Tips:

01 -
  • The warm halloumi against cold citrus creates this moment of textural surprise that keeps you reaching for another bite.
  • It comes together in thirty minutes but tastes like you've spent the afternoon in a Beirut kitchen.
  • The sumac vinaigrette is secretly the showstopper—tangy, floral, and balanced in a way that makes everything else shine.
02 -
  • Don't dress the salad too far in advance or the greens will wilt and the croutons will absorb too much liquid and lose their crunch—this is genuinely a last-minute toss situation.
  • The halloumi will continue cooking on its own for a moment after you remove it from the pan, so pull it slightly earlier than you think is ready if you want it to stay creamy inside.
03 -
  • If your blood oranges are particularly sour, add them just before serving and taste the salad first to see if you need any adjustment—sometimes the orange juice is enough acid and adding more vinaigrette would tip it over.
  • Room temperature halloumi is infinitely less interesting than warm halloumi, so time your frying so it comes off the pan right as people are sitting down to eat.
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