Halloumi Blood Orange Fattoush Salad (Printable)

Golden halloumi, blood oranges, and sourdough croutons with zesty sumac dressing

# What You’ll Use:

→ 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

# How-To:

01 - Preheat oven to 400°F. Toss sourdough cubes with olive oil and sea salt. Spread on baking tray and bake 8-10 minutes until golden and crispy. Remove and cool completely.
02 - Heat non-stick skillet over medium heat. Fry halloumi slices 2-3 minutes per side until golden brown. Transfer to paper towel to drain briefly.
03 - In large salad bowl, combine salad 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 salt until emulsified.
05 - Add fried halloumi and sourdough croutons to salad bowl. Drizzle with dressing and gently toss to combine.
06 - Serve immediately while halloumi is still warm.

# Expert Advice:

01 -
  • The warm halloumi against cold citrus creates this unexpected tension that somehow feels completely right.
  • It's the kind of salad that actually satisfies you, so you're not hungry again in an hour.
  • You get to use sumac, which sounds fancy but tastes like it's been a secret ingredient all along.
02 -
  • Don't toss everything together ahead of time or the croutons will turn to sad soggy bread and the cheese will go rubbery once it cools.
  • The pomegranate molasses is non-negotiable, and if you try to substitute it with regular pomegranate juice, you'll lose the entire personality of the dressing.
03 -
  • Pat your halloumi completely dry before frying so it browns instead of steaming, which makes all the difference between crispy and disappointing.
  • Pomegranate molasses can be hard to find, but once you've used it, you'll start putting it on everything, so buy a bottle and keep it in your pantry like treasure.
Go Back