Halloumi Blood Orange Fattoush (Printable Version)

Golden halloumi and blood oranges with crisp croutons in tangy 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

# Steps:

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, stirring 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 with slight char. Transfer to a plate and keep warm.
04 - In a large salad bowl, combine mixed greens, sliced cucumber, halved cherry tomatoes, sliced radishes, and sliced red onion.
05 - Add blood orange slices, warm halloumi, and toasted sourdough croutons to the salad bowl.
06 - Drizzle with sumac vinaigrette and gently toss to combine. Serve immediately while halloumi is still warm and croutons retain their crispness.

# Expert Advice:

01 -
  • The warm halloumi squeaks between your teeth while everything else stays cool and crisp, creating this textural contrast that makes each bite interesting.
  • Blood oranges add a sophistication that regular oranges simply don't—slightly floral, deeply colored, and they make people ask what's different about it.
  • You can prep everything ahead except frying the cheese, so it's perfect for when you want to feel relaxed hosting instead of stressed.
02 -
  • Don't dress the salad until you're ready to eat it—the acid in the vinaigrette will wilt even sturdy greens if they sit too long, turning the whole thing into a sad, soggy situation.
  • Fry your halloumi in a completely dry skillet with just a touch of oil, because any water clinging to the cheese will cause it to steam instead of sear into that glorious golden crust.
03 -
  • Buy your halloumi from a good source if possible—the quality makes a real difference in how it crisps and tastes, and cheaper versions sometimes don't hold up as well to frying.
  • If blood oranges aren't in season, regular oranges work fine, though you lose that gorgeous deep color and slightly more complex flavor—but the salad will still be delicious.
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