Halloumi Blood Orange Fattoush (Printable)

Golden halloumi, blood orange segments, sourdough croutons and greens tossed in a zesty sumac dressing.

# What Goes In:

→ Salad

01 - 7.1 oz halloumi cheese, sliced into 0.4 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 - 0.5 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 - 0.25 teaspoon ground black pepper
16 - 0.25 teaspoon sea salt

# How to Make It:

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 cool completely.
02 - Heat a non-stick skillet over medium heat. Add halloumi slices and fry 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 extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and salt until well combined.
05 - Add the fried halloumi and sourdough croutons to the salad bowl. Drizzle with dressing and gently toss to combine all ingredients.
06 - Transfer to serving plates and serve immediately while the halloumi is still warm.

# Expert Tips:

01 -
  • The warm halloumi against cool citrus creates a temperature contrast that feels almost indulgent on a plate.
  • It comes together in 30 minutes, meaning you can impress people on a weeknight without losing your mind.
  • Every bite has texture—crispy croutons, creamy cheese, juicy fruit, peppery greens—so it never gets boring.
02 -
  • Never skip the paper towel for the halloumi—it looks fussy but absorbs excess oil and stops the cheese from making your salad soggy.
  • The dressing is strong and concentrated by design; you'll be shocked how far a little goes once you toss it through, so start conservative and add more if needed.
03 -
  • Make your croutons earlier in the day if you want to reduce last-minute stress; they'll stay crispy in an airtight container and warm slightly when the hot halloumi hits the salad.
  • Segment your blood oranges over a bowl to catch the juice, then add a splash to your dressing for an even more cohesive flavor profile that feels intentional.
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