Halloumi Blood Orange Fattoush (Printer-friendly)

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

# Ingredient List:

→ 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 Steps:

01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on a baking tray and bake for 8 to 10 minutes until golden and crispy. Set aside to cool completely.
02 - Heat a non-stick skillet over medium heat. Fry halloumi slices for 2 to 3 minutes per side until golden brown. Drain briefly on paper towels.
03 - In a large salad bowl, combine salad 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, lemon juice, pomegranate molasses, sumac, ground black pepper, and sea salt until well combined.
05 - Add the fried halloumi and toasted croutons to the salad bowl. Drizzle with prepared dressing and gently toss to combine. Serve immediately while the halloumi is still warm.

# Expert Advice:

01 -
  • The warm halloumi stays creamy inside while the edges turn crackling crispy, creating this textural contrast that keeps you reaching for more bites.
  • Blood oranges add a subtle bitterness and jewel-like tartness that balances the richness of the cheese in ways regular oranges simply can't.
  • It comes together in 30 minutes but tastes like you've been in the kitchen for hours, making it your secret weapon for impressing people casually.
02 -
  • Don't dress the salad until the very last moment before serving, or those tender greens will wilt and the croutons will absorb moisture and turn soggy instead of staying crispy.
  • The halloumi must be served while it's still warm—once it cools down, it becomes rubbery and loses that creamy interior, so timing this with your other components is essential for the whole dish to work.
  • Pomegranate molasses and sumac are the real secrets here, so don't substitute them with vinegar and lemon unless you're comfortable with the salad tasting completely different.
03 -
  • Pat your halloumi dry before frying it—any moisture on the surface will steam and prevent that beautiful golden crust from forming.
  • Make your dressing in a jar with a tight lid and shake it instead of whisking if you're in a hurry; the vigorous shaking actually does the same emulsifying work and feels less fussy.
  • Taste your dressing on a piece of salad leaf before you commit it to the whole bowl—sumac and pomegranate molasses flavors vary by brand, so you might need slightly more or less lemon juice to balance.
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