Halloumi Blood Orange Fattoush

There's something about the moment halloumi hits a hot pan that makes you pause mid-conversation—that sizzle, that immediate golden crust forming while you know the inside stays creamy. I discovered this salad on a sun-soaked afternoon when a friend brought blood oranges from the farmer's market and we were trying to use up some sourdough that had gone slightly stale. The combination felt almost accidental at first, but the way those tart citrus notes played against the salty cheese and crispy bread suddenly made complete sense.

I made this for my sister's birthday dinner last spring, and watching everyone's faces light up when they bit into the warm halloumi surrounded by those bright citrus slices told me I'd stumbled onto something special. She kept asking for the dressing recipe, which meant I knew I'd nailed it.

Ingredients

• Halloumi cheese, 200 g sliced: This is the star—it has a high melting point so it fries rather than melts, giving you that satisfying squeak between your teeth and a crispy exterior.
• Blood oranges, 2 peeled and sliced: Their deep burgundy color and slightly floral sweetness make this salad feel intentional; regular oranges work but won't have that visual drama.
• Mixed salad greens, 200 g: Use whatever combination appeals to you, but fresh parsley and mint add that Middle Eastern authenticity you're after.
• Cucumber, 1/2 sliced: The cool crunch grounds the whole dish and balances the richness of the cheese.
• Cherry tomatoes, 200 g halved: Summer tomatoes are ideal, but winter ones work fine; halving them lets the dressing coat them properly.
• Radishes, 4 thinly sliced: They stay crisp and add a peppery bite that prevents the salad from feeling heavy.
• Red onion, 1 small thinly sliced: Don't skip this—the sharpness is essential to the flavor balance.
• Sourdough bread, 2 thick slices cut into cubes: Stale bread actually works better here because it crisps up rather than turning tough.
• Olive oil for croutons and frying, 3 tbsp total: Use extra virgin for the croutons if you want them to taste richer.
• Extra virgin olive oil for dressing, 3 tbsp: This is where you taste the oil, so don't compromise on quality.
• Fresh lemon juice, 1 tbsp: Squeeze it fresh; bottled versions lack the brightness this dressing needs.
• Red wine vinegar, 1 tbsp: This adds depth that lemon juice alone won't provide.
• Ground sumac, 1 tsp: If you've never used this before, prepare to be amazed—it brings a lemony sourness without being acidic.
• Pomegranate molasses, 1 tsp: This concentrated pomegranate syrup adds a subtle sweetness and authentic flavor; it's worth hunting down.
• Salt and black pepper to taste: Season conservatively since halloumi is already salty.

Instructions

Toast your bread until it's golden and crisp:

Preheat the oven to 180°C and toss your sourdough cubes with olive oil and salt, then spread them on a baking sheet. Bake for 8 to 10 minutes, stirring once halfway through, until they're deeply golden and smell irresistible.

Make the dressing while everything else is cooking:

Whisk together the extra virgin olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and pepper in a small bowl. Taste it and adjust the balance—if it feels too tart, add a touch more oil; if it's flat, a pinch more salt helps.

Get your halloumi sizzling:

Heat 1 tbsp olive oil in a nonstick skillet over medium heat until it shimmers, then add your halloumi slices and fry for about 90 seconds per side until they're golden brown with crispy edges. The cheese should still feel soft inside when you press it gently.

Build your salad in a large bowl:

Combine your greens, cucumber, cherry tomatoes, radish, and red onion first, so they're ready to receive the warm components. This prevents the delicate greens from wilting too much.

Layer in the warm elements and croutons:

Add the blood orange slices, warm halloumi, and crispy croutons to the greens bowl, then drizzle generously with your dressing and toss gently but thoroughly. Serve immediately while the halloumi is still warm and the croutons haven't softened.

Pin It

I realized during a dinner party that this salad becomes something more than food when you share it with people who've never tried halloumi before—there's this moment of surprise when they taste it. That combination of warm cheese, cold citrus, and tangy dressing somehow feels generous and simple at the same time.

The Secret of Sumac

Sumac was a complete revelation to me when I first started exploring Middle Eastern cooking. It tastes like lemon but behaves differently in a dish—it brightens everything without the sharp bite of acid, and it adds an almost floral complexity that lemon juice alone can't achieve. Once you start using it, you'll find yourself reaching for it in vinaigrettes, on roasted vegetables, even sprinkled over hummus.

Why Blood Oranges Matter Here

Regular oranges will work if blood oranges aren't available, but there's something about the deeper sweetness and slight berry undertone of blood oranges that feels less ordinary. They're only in season for a few months, which is partly why I make this salad in winter when I'm craving something that feels both warming and refreshing. The color alone makes the whole dish feel more intentional.

Customizing Your Version

The beauty of this salad is that it's flexible enough to work with what's available while remaining true to the Levantine spirit. I've added toasted pine nuts when I had them, swapped in olives during different seasons, and even grilled chickpeas for extra protein without changing the fundamental character of the dish. The dressing is what holds everything together, so as long as you keep that balanced, you're free to play with the components.

• Pomegranate arils add a burst of sweetness and make the salad feel even more celebratory.
• Grilled tofu or crispy tempeh transforms this into a fully vegan dish without sacrificing richness.
• A handful of toasted pistachios brings a buttery crunch that pairs beautifully with the citrus.

Pin It

This salad has become my go-to when I want to feel like I've accomplished something impressive without actually working that hard. It's the kind of dish that reminds you why fresh, quality ingredients matter.

Recipe Questions & Answers

→ What makes fattoush different from regular salad?

Fattoush is a Levantine bread salad distinguished by its use of fried or toasted bread pieces that add satisfying crunch. This version incorporates halloumi and blood oranges for a unique twist on the traditional preparation.

→ Can I prepare the components ahead of time?

You can wash and chop vegetables several hours in advance. Make the dressing and store separately. Fry halloumi and toast croutons just before serving to maintain their ideal texture and warmth.

→ What can I substitute for halloumi?

Grilled firm tofu, paneer, or vegan feta work well for plant-based versions. Feta cheese offers a similar salty profile but different texture—skip the frying step and crumble directly over the salad.

→ How do I prevent croutons from getting soggy?

Toss croutons with dressing just before serving. Alternatively, serve them on the side and let guests add their desired amount. Ensure bread cubes are completely cooled after baking before combining with other ingredients.

→ What's the best way to slice blood oranges?

Peel the orange completely, removing all white pith. Slice crosswise into thin rounds, about 1/4 inch thick. This showcases the beautiful ruby color and makes the fruit easy to eat within the salad.