Halloumi Blood Orange Fattoush

My friend Layla brought this salad to a summer dinner party, and I watched the whole table go quiet the moment people took their first bites. The combination of crispy halloumi, those jewel-toned blood orange slices, and the sumac vinaigrette just sang together in a way I hadn't expected. I asked for the recipe immediately, thinking it would be complicated, but she laughed and said it was just about letting good ingredients do their thing. Now whenever I make it, I feel that same sense of occasion, like I'm celebrating something without needing a reason.

I made this for my partner on a random Tuesday evening when I wanted to feel fancy without spending hours cooking. He came home to the smell of toasting bread and fresh herbs, and the look on his face when he saw those vibrant colors on the plate told me everything. It became our go-to when we wanted something that felt special but wasn't fussy, and now it marks those moments when we slow down and actually enjoy what we're eating.

Ingredients

• Halloumi cheese, sliced into half-inch rounds: This is the star that doesn't apologize for itself. When you fry it, it develops a golden crust while the inside stays squeaky and warm, creating this textural magic that regular cheese just cannot do.
• Blood oranges, peeled and sliced into rounds: Their deep crimson color and slightly bitter-sweet flavor elevate the whole salad beyond ordinary. If they're not in season, don't force it—regular oranges work, but blood oranges are really worth waiting for.
• Mixed salad greens (romaine, arugula, parsley, mint): The combination matters here because each green brings its own personality. Parsley and mint add herbal brightness that transforms a simple salad into something with real character.
• Cucumber, sliced: Keeps everything fresh and cool, plus it absorbs the dressing beautifully without getting soggy if you don't overdress it.
• Cherry tomatoes, halved: Their sweetness balances the tartness of the sumac and lemon, and halving them helps them release their juice into the salad.
• Radishes, thinly sliced: These little wheels add a peppery crunch that wakes up your palate with every bite.
• Red onion, thinly sliced: Slice it paper-thin so it becomes almost translucent and doesn't overwhelm. It adds a subtle sharpness that ties everything together.
• Sourdough bread, cut into cubes: The tang in sourdough is perfect here, and its sturdy crumb means the croutons stay crispy longer than more delicate breads would.
• Olive oil (for croutons and frying): Use good quality oil for the dressing, but regular olive oil works fine for toasting and frying.
• Extra virgin olive oil, lemon juice, red wine vinegar, ground sumac, pomegranate molasses: This dressing is the glue that holds everything together. Sumac gives you that lemony brightness without extra acidity, and pomegranate molasses adds depth and a whisper of sweetness.

Instructions

Toast your croutons until they smell like burnished gold:

Toss those sourdough cubes with olive oil and salt, then bake at 180°C until they're golden and crisp—about 8 to 10 minutes, turning once halfway through. You'll know they're perfect when you bite into one and it shatters rather than squishes.

Build your dressing in a quiet moment:

Whisk all the dressing ingredients together and let them get acquainted for a minute. The flavors marry better when given a moment to settle, and you'll taste the difference.

Fry the halloumi until it's kissed with color:

Heat olive oil in a nonstick skillet over medium heat, then place the halloumi slices in carefully. Let them cook undisturbed for about 1 to 2 minutes per side until they develop that beautiful golden crust, then transfer to a plate where they'll stay warm.

Compose your salad like you're arranging flowers:

Combine your greens, cucumber, tomatoes, radishes, and red onion in a large bowl—this is your foundation. Scatter the warm halloumi, blood orange slices, and crispy croutons over the top, then drizzle gently with dressing and toss just enough to coat everything.

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There's something about a salad that makes you feel nourished rather than deprived, and this one especially. I remember eating it at sunset on a friend's balcony, and everyone was so present, really tasting each element, that it became about more than just lunch—it became about being together.

The Sumac Secret

Sumac was a revelation when I first discovered it properly in this salad. I'd seen it in spice markets but never understood its purpose until I tasted it here—it gives you all the brightness of lemon without the sharpness, like someone took the sunny parts and left the intensity behind. Now I use it in everything from yogurt dips to roasted vegetables because it adds complexity without announcing itself loudly.

When Halloumi Becomes Poetry

The sound of halloumi hitting hot oil is one of my favorite kitchen noises—that immediate sizzle means you're about to create something crispy and magnificent. I learned this the hard way after trying to make it in a cold pan, watching it just sort of surrender into a puddle instead of standing proud and golden. Now I always let the pan get properly hot, and that brief minute of attentive cooking transforms simple sliced cheese into something that makes people gasp a little.

Building Layers and Balance

This salad taught me that balance in food is like balance in life—you need something crispy, something soft, something bright, and something rich all working together. The croutons give you texture, the blood oranges give you brightness, the pomegranate molasses gives you subtle sweetness, and the halloumi gives you richness that makes the whole thing feel complete. When you understand how each component serves a purpose, cooking becomes less about following instructions and more about creating harmony on a plate.

• Slice your radishes paper-thin so they integrate into the salad rather than dominate it.
• If blood oranges aren't available, a combination of regular orange and grapefruit sections can mimic their complexity beautifully.
• Make the dressing first and let it sit while you prepare everything else—the flavors deepen and marry together.

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This salad has become my answer to when I want to cook something that feels both effortless and impressive, nourishing and celebratory. Every time I make it, I remember why simple ingredients treated with respect create the most memorable meals.

Questions & Answers

→ Can I prepare halloumi fattoush ahead of time?

Prepare components separately in advance. Store croutons in an airtight container, keep dressing refrigerated, and slice vegetables. Assemble just before serving to maintain crisp texture.

→ What's the best way to fry halloumi?

Use a nonstick skillet over medium heat with minimal oil. Fry slices 1-2 minutes per side until golden brown. Avoid overcrowding the pan for even cooking.

→ Can I make this dairy-free?

Replace halloumi with grilled tofu, vegan feta, or fried coconut. The sumac dressing and fresh vegetables remain equally delicious with plant-based alternatives.

→ What if blood oranges aren't in season?

Regular oranges or grapefruit work beautifully. The citrus provides necessary sweetness and acidity that complements the salty halloumi and tangy sumac dressing.

→ How do I store leftover fattoush?

Store undressed salad components separately in the refrigerator for up to 2 days. Keep croutons at room temperature in a sealed container. Add dressing just before eating.