Halloumi Blood Orange Fattoush (Print Version)

Golden halloumi meets sweet blood oranges and crisp sourdough in this vibrant Levantine salad with tangy sumac dressing.

# What You'll Need:

→ Salad Base

01 - 7 oz halloumi cheese, sliced
02 - 2 blood oranges, peeled and sliced into rounds
03 - 7 oz mixed salad greens (romaine, arugula, parsley, mint)
04 - 1/2 cucumber, sliced
05 - 7 oz cherry tomatoes, halved
06 - 4 radishes, thinly sliced
07 - 1 small red onion, 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 tablespoon fresh lemon juice
13 - 1 tablespoon red wine vinegar
14 - 1 teaspoon ground sumac
15 - 1 teaspoon pomegranate molasses
16 - 1/2 teaspoon salt
17 - 1/4 teaspoon black pepper

→ For Frying

18 - 1 tablespoon olive oil

# How to Make It:

01 - Preheat oven to 350°F. Toss sourdough cubes with 2 tablespoons olive oil and sea salt. Spread on baking sheet and bake 8 to 10 minutes until golden and crisp, stirring once.
02 - In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and black pepper. Set aside.
03 - Heat 1 tablespoon olive oil in nonstick skillet over medium heat. Add halloumi slices and fry 1 to 2 minutes per side until golden brown. Transfer to plate.
04 - In large salad bowl, combine mixed greens, cucumber, cherry tomatoes, radishes, and red onion.
05 - Add blood orange slices, warm halloumi, and sourdough croutons to salad bowl.
06 - Drizzle with dressing and toss gently to combine. Serve immediately.

# Additional Tips::

01 -
  • The warm halloumi against cold greens creates this temperature contrast that makes every bite feel intentional and luxurious.
  • It's ready in thirty minutes flat, which means you can impress guests without stress or hidden complexity.
  • The blood oranges and sumac do all the heavy lifting flavor-wise, so you're not wrestling with complicated techniques.
02 -
  • Don't skip the toasting step for the croutons—a soggy salad is the only thing worse than a bland one, and those croutons are your textural insurance policy.
  • The halloumi must be sliced thick enough that it doesn't fall apart in the pan, and it should be fried only once per side or it turns into rubber.
03 -
  • Warm plates before serving because halloumi releases its best flavors when it stays warm, and cold plates will steal that from you.
  • Make the dressing ahead if you need to, but wait to assemble the salad until just before eating or everything softens into mush.
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