Halloumi Blood Orange Fattoush (Printable Version)

Golden halloumi and blood oranges with crisp croutons and zesty sumac dressing

# List of Ingredients:

→ 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

# Directions:

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 to 10 minutes until golden and crisp, turning once halfway through.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and black pepper until well combined. Set aside.
03 - Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add halloumi slices and fry 1 to 2 minutes per side until golden brown. Transfer to a plate.
04 - In a large salad bowl, combine mixed greens, cucumber, cherry tomatoes, radish, and red onion.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to the salad bowl.
06 - Drizzle with vinaigrette and toss gently to combine. Serve immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The halloumi gets this incredible golden crust while staying soft inside, making it feel fancy without any fuss.
  • Blood oranges bring a jewel-like color and subtle complexity that regular oranges just can't match.
  • Sumac and pomegranate molasses give you that authentic Levantine tang without needing a specialty store run.
  • The whole thing comes together in 30 minutes, including frying time.
02 -
  • Don't toss the warm halloumi with the greens ahead of time, or you'll end up with a wilted mess instead of a vibrant salad.
  • The dressing gets better if you let it sit for five minutes after whisking—the sumac blooms and mellows slightly, creating better flavor depth.
03 -
  • Keep your halloumi slices about 1 cm thick—anything thinner will brown too quickly and toughen, while thicker slices won't cook through properly.
  • If your salad seems to be sitting before serving, dress it only when you're about to eat—undressed greens hold up indefinitely, but once they meet the dressing, the clock starts ticking.
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