Halloumi Blood Orange Fattoush

The first time I made this salad, I was trying to use up blood oranges that were sitting on my counter looking too beautiful to ignore. Something about their ruby hue against the golden fried halloumi felt like magic on the plate, and my dinner guests actually stopped mid-conversation to admire their bowls.

Last summer, my friend Sarah came over for what was supposed to be a quick lunch and ended up staying for three hours, picking at the serving bowl and demanding the recipe. That's when I knew this salad wasn't just food—it was the kind of dish that pulls people to the table and keeps them there.

Ingredients

• 200 g halloumi cheese: This squeaky Cypriot cheese holds its shape beautifully when fried and becomes irresistibly golden and salty
• 2 blood oranges: Their crimson flesh and berry-like citrus flavor make this salad visually stunning and uniquely complex
• 200 g mixed salad greens: A combination of peppery arugula, fresh mint, and parsley gives this salad its authentic Levantine character
• 1/2 cucumber and 4 radishes: These provide essential crunch and cool contrast to the warm fried cheese
• 200 g cherry tomatoes: Bursting with sweetness, they balance the salty elements beautifully
• 1 small red onion: Thinly sliced, it adds just enough sharpness to wake up your palate
• 2 thick slices sourdough bread: Day-old bread works best for croutons that turn perfectly golden and stay crisp
• Ground sumac and pomegranate molasses: These Middle Eastern staples are what make the dressing sing with tangy depth

Instructions

Crisp the sourdough croutons:

Toss your bread cubes with olive oil and sea salt, then bake at 180°C for 8–10 minutes until they're golden brown throughout and wonderfully crunchy.

Whisk together the zesty dressing:

Combine the olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and pepper until emulsified and perfectly balanced.

Fry the halloumi until golden:

Cook the sliced cheese in hot olive oil for 1–2 minutes per side until you achieve that gorgeous golden crust that makes halloumi so irresistible.

Assemble your vibrant salad base:

In a large bowl, toss together the mixed greens, cucumber, cherry tomatoes, radish, and red onion until everything is evenly distributed.

Add the stars of the show:

Gently arrange the blood orange slices, warm halloumi, and crispy croutons on top of the greens.

Dress and serve immediately:

Drizzle with the sumac vinaigrette and toss gently to combine while the halloumi is still warm.

Pin It

This has become my go-to for impromptu dinner parties because it looks impressive but comes together in under 30 minutes. There's something about the combination of warm cheese, bright citrus, and crunch that makes people feel taken care of.

Making It Your Own

I've found that adding a handful of pitted kalamata olives or some toasted pine nuts takes this salad in an entirely wonderful direction. The brininess of olives plays beautifully with the halloumi, while pine nuts add buttery richness that complements the sharp vinaigrette.

Working With Blood Oranges

When blood oranges aren't in season, I've used regular oranges with excellent results. You lose that stunning ruby color, but the salad still works perfectly. Look for oranges that feel heavy for their size—they'll be the juiciest and sweetest.

Perfecting The Croutons

The secret to restaurant-quality croutons is starting with bread that's at least a day old. Fresh bread tends to steam rather than crisp, while slightly stale bread develops those gorgeous golden edges and stays satisfyingly crunchy even after tossing with dressing.

• Let your bread cubes sit out for a few hours if they're fresh from the bakery
• Don't overcrowd the baking sheet or they'll steam instead of crisp
• Season them while they're still hot so the salt really sticks

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Whether you're serving this as a light lunch or a stunning first course, this salad has a way of making ordinary Tuesdays feel like something worth celebrating.

Recipe FAQs

→ What makes fattoush different from regular salad?

Fattoush is a Levantine salad that traditionally uses toasted or fried bread as a key ingredient, adding satisfying crunch. It also features sumac, a tangy Middle Eastern spice that gives the dressing its distinctive citrusy flavor.

→ Can I make this dish ahead of time?

Prepare the dressing and croutons up to a day in advance. Store croutons in an airtight container. Assemble the salad just before serving to maintain the crisp texture of the greens and the warm halloumi.

→ What can I use instead of blood oranges?

Regular oranges, cara cara oranges, or even grapefruit work well. The citrus adds sweetness and acidity that balances the salty halloumi and tangy sumac dressing.

→ Is halloumi always fried?

While halloumi can be grilled or eaten raw, frying creates a beautiful golden crust while keeping the inside soft and creamy. The high heat caramelizes the natural sugars, enhancing its flavor.

→ What vegetables work best in fattoush?

Traditional fattoush includes cucumber, tomato, radish, and onion. Mixed greens like arugula, romaine, and fresh herbs such as parsley and mint add depth. Feel free to adjust based on what's in season.