Halloumi Blood Orange Fattoush (Printable)

Golden-fried halloumi meets juicy blood oranges and crispy croutons in this vibrant Middle Eastern salad with zesty sumac dressing.

# Required Ingredients:

→ 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 (romaine, arugula, parsley, 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

# Directions:

01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on baking tray and bake for 8-10 minutes until golden and crispy. Remove and set aside to cool.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices for 2-3 minutes per side until golden brown. Drain briefly on paper towel.
03 - In large salad bowl, combine mixed greens, cucumber, cherry tomatoes, red onion, radishes, and blood orange segments.
04 - In small bowl, whisk together extra virgin olive oil, lemon juice, pomegranate molasses, sumac, black pepper, and sea salt until emulsified.
05 - Add fried halloumi and sourdough croutons to salad bowl. Drizzle with dressing and gently toss to combine all components.
06 - Transfer to serving plates immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The warm halloumi stays creamy on the inside while the edges turn golden and slightly crispy—textural magic that happens in under five minutes.
  • Blood oranges are tart and floral at once, cutting through the richness of fried cheese in a way that makes each bite feel refreshing rather than heavy.
  • You can prep everything ahead and only fry the cheese at the last moment, making it perfect for impressing people without stress.
  • Sumac adds this distinctive lemony-tangy note that tastes more sophisticated than it has any right to, given how simple it is to use.
02 -
  • Don't fry all the halloumi and then try to combine everything—by the time you finish assembly, the cheese has cooled and tightened up; work in batches and serve as you go if you're making this for more than two people.
  • Pomegranate molasses is not the same as pomegranate juice concentrate; it's thicker, darker, and has actual molasses notes—if you can't find it, whisk together equal parts pomegranate juice and balsamic vinegar as a last resort.
03 -
  • Don't skip the paper towel step after frying the halloumi—even a brief drain makes the difference between greasy and crispy.
  • Make sure your blood oranges are ripe and fragrant; a good one should smell sweet and slightly floral even through the peel, which tells you the flavor will be worth it.
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