Halloumi Blood Orange Fattoush (Printable)

Vibrant Middle Eastern salad featuring fried halloumi, blood oranges, and zesty sumac vinaigrette

# 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

# Directions:

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

# Expert Tips:

01 -
  • The warm halloumi against cool greens and tart blood orange creates this addictive hot-and-cold contrast that keeps you coming back for another forkful.
  • It's the kind of salad that feels impressive enough for guests but takes barely half an hour, so you're not stuck in the kitchen while everyone else relaxes.
  • Sumac and pomegranate molasses turn a simple vinaigrette into something with real depth, making you taste like you went to culinary school when really you just raided the spice cabinet.
02 -
  • Fry the halloumi just before serving, not earlier; it hardens as it cools and loses that beautiful contrast between crispy edges and creamy center that makes this dish work.
  • Don't dress the salad until the very last moment, or the greens will wilt and the croutons will turn soggy, transforming your carefully layered components into a sad bowl of mush.
03 -
  • If blood oranges aren't in season, regular oranges work fine, but consider adding a pomegranate if you can find one, as those jewel-like arils bring color and texture that the oranges alone won't provide.
  • Toast a handful of pistachios or almonds in a dry pan and scatter them over the top at the last second for nutty richness that plays beautifully with the cheese and citrus.
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