Halloumi Blood Orange Fattoush (Printable Version)

Crispy fried halloumi meets sweet blood oranges and crunchy sourdough in this vibrant Middle Eastern salad with tangy sumac dressing.

# What You'll Need:

→ Salad

01 - 7 oz halloumi cheese, sliced into 3/8 inch thick pieces
02 - 2 blood oranges, peeled and segmented
03 - 5.3 oz mixed salad greens (romaine, arugula, parsley, mint)
04 - 1 small cucumber, diced
05 - 8 cherry tomatoes, halved
06 - 1/2 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 - 1.5 tablespoons fresh lemon juice
13 - 1 tablespoon pomegranate molasses
14 - 1 teaspoon sumac
15 - 1/4 teaspoon ground black pepper
16 - 1/4 teaspoon sea salt

# How to Make It:

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

# Expert Advice:

01 -
  • The halloumi gets crispy and warm while everything else stays fresh and crunchy, creating this satisfying textural dance on your fork.
  • Sumac and pomegranate molasses give it that sophisticated tangy depth without any effort, making you feel like you've unlocked a secret from someone's grandmother's kitchen.
  • It's vegetarian, comes together in 30 minutes, and somehow tastes fancy enough to serve to people you're trying to impress.
02 -
  • Never add the dressing until the very last moment before serving, or your croutons will become soggy and the greens will start to wilt.
  • If you can't find pomegranate molasses, don't try to substitute it with vinegar; it's genuinely different, and a quick online order is worth it for how often you'll use it afterward.
03 -
  • Buy halloumi from a place where it turns over quickly; fresher cheese has a better texture and squeaks more satisfyingly when you bite into it.
  • Make the dressing up to a few hours ahead and let the flavors mingle at room temperature, but don't dress the greens until the absolute last moment before serving.
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