Halloumi Blood Orange Fattoush (Printable)

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

# What You Need:

→ Salad

01 - 7 oz halloumi cheese, sliced into ⅜ inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens including romaine, arugula, parsley, and mint
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - ½ 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 - 1½ tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 1 teaspoon sumac
15 - ¼ teaspoon ground black pepper
16 - ¼ teaspoon sea salt

# Directions:

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

# Helpful Tips:

01 -
  • The contrast of warm, salty halloumi against bright citrus tastes like a small celebration on a plate.
  • Everything comes together in 30 minutes, which means you can make it even on nights when the kitchen feels intimidating.
  • It's the kind of salad that doesn't apologize for being a complete meal.
02 -
  • Dress the salad right before serving or the croutons will absorb moisture and turn sad instead of staying that perfect crispy-tender state.
  • Don't use cold halloumi from the fridge—let it sit on the counter for five minutes so it fries evenly instead of remaining cold in the middle.
03 -
  • Quality halloumi makes an actual difference—the cheaper varieties don't crisp up the same way and taste vaguely plastic by comparison.
  • Use day-old sourdough for croutons; fresh bread steams instead of crisping, which is not what you want.
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