Halloumi Blood Orange Fattoush (Printable)

Golden halloumi, blood oranges, and crispy croutons in zesty sumac dressing

# What You'll Need:

→ Salad

01 - 7 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 Cook:

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. Fry halloumi slices for 2-3 minutes per side until golden brown. Transfer to paper towels to drain briefly.
03 - In a large salad bowl, combine mixed greens, diced cucumber, halved cherry tomatoes, sliced red onion, sliced radishes, and blood orange segments.
04 - In a small bowl, whisk together extra virgin olive oil, fresh lemon juice, pomegranate molasses, sumac, ground black pepper, and sea salt until well combined.
05 - Add the warm fried halloumi and crispy croutons to the salad bowl. Drizzle dressing over the salad and gently toss until evenly coated. Serve immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The warm halloumi melts just slightly when it meets the cool greens, creating this textural contrast that keeps you reaching for another forkful.
  • Sumac and pomegranate molasses do the heavy lifting here—you get complexity without fussing over a long ingredient list.
  • It comes together in 30 minutes flat, making it perfect for weeknight dinners or when you want to impress someone without the stress.
02 -
  • Don't skip draining the fried halloumi on a paper towel—it removes excess oil and keeps the salad from tasting heavy, plus it stops the cheese from sweating once it hits the cool greens.
  • The pomegranate molasses is what makes this dressing sing; it's not an optional fancy addition but rather the secret ingredient that transforms a simple vinaigrette into something that tastes like it came from a proper restaurant kitchen.
03 -
  • Make the dressing ahead of time—it actually gets better as the flavors meld, and it saves you time when you're ready to assemble everything at the last minute.
  • Toast the croutons in the morning and store them in an airtight container; they'll stay crispy and you can simply assemble the salad when you're ready to eat.
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