Halloumi Blood Orange Fattoush Salad (Printable)

Crispy fried halloumi meets sweet blood oranges in this vibrant Middle Eastern salad with sumac dressing and golden croutons.

# 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 including romaine, arugula, parsley, and 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 for 8 to 10 minutes until golden and crispy. Transfer to wire rack and allow to cool completely.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden brown. Transfer to paper towels to drain excess oil briefly.
03 - In large salad bowl, combine mixed greens, diced cucumber, cherry tomatoes, red onion slices, radish slices, and blood orange segments.
04 - In small bowl, whisk together extra virgin olive oil, fresh lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until well emulsified.
05 - Add warm fried halloumi and toasted croutons to salad bowl. Drizzle with sumac vinaigrette and gently toss until all components are evenly coated. Serve immediately while halloumi retains warmth.

# Expert Advice:

01 -
  • The halloumi stays warm and golden while everything else is cool and fresh, creating this textural magic that keeps you coming back for more.
  • Blood oranges have this sophisticated tartness that makes you feel like you're eating something fancy, even though it comes together in under thirty minutes.
  • It's the kind of salad that looks impressive enough for guests but casual enough to make on a Tuesday night.
02 -
  • If you add the dressing too far in advance, the salad will get soggy and the halloumi will harden as it cools, so timing really matters here.
  • Don't skimp on the sumac; it's what transforms this from a nice salad into something with real character and depth.
03 -
  • Use a non-stick skillet for the halloumi so it releases cleanly and develops that perfect golden crust without sticking.
  • Make the dressing right in the bottom of your salad bowl before adding greens; it saves a dish and ensures everything gets coated evenly.
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