Save The first time blood oranges appeared in my winter market basket, I had no idea they would transform my usual salad routine. Their deep crimson juice stained everything it touched and somehow made the whole kitchen feel warmer. I fried some halloumi until it developed that irresistible golden crust, realizing that salty cheese and sweet citrus might be the pairing I had been missing all along.
Last winter, I made this for friends who claimed they hated salad. The moment those golden halloumi slices hit the table, their skepticism vanished. Someone actually said this was the first time they had ever felt excited about vegetables, and I cannot tell you how satisfying it was to watch them go back for seconds.
Ingredients
- 200 g halloumi cheese: This Cypriot cheese holds its shape when fried and develops a gorgeous golden crust that adds salty richness to every bite
- 2 blood oranges: Their deep red flesh and berry like citrus sweetness make this salad visually stunning and uniquely flavorful
- 200 g mixed salad greens: A combination of peppery arugula, fresh parsley, and mint adds layers of flavor that plain lettuce cannot match
- 1/2 cucumber and 200 g cherry tomatoes: These provide essential crunch and juice that balance the rich fried cheese
- 4 radishes and 1 small red onion: Radishes add a sharp bite while red onion contributes a mild sweetness when sliced thinly
- 2 thick slices sourdough bread: Sturdy bread creates croutons that stay crisp even after tossing with the dressing
- 3 tbsp extra virgin olive oil: Quality olive oil forms the backbone of the vinaigrette and helps all the flavors meld together
- 1 tsp ground sumac: This tart Middle Eastern spice adds a lemony brightness that ties everything together beautifully
Instructions
- Crisp the sourdough:
- Toss your bread cubes with olive oil and salt, then bake them until they turn golden brown and sound hollow when you tap them
- Whisk the dressing:
- Combine the olive oil, lemon juice, vinegar, sumac, and pomegranate molasses until the mixture emulsifies into a lovely pink hue
- Fry the halloumi:
- Sear each slice in a hot pan until you see deep golden brown marks form, then flip carefully and repeat on the other side
- Assemble the salad:
- Mix all your vegetables and greens in a large bowl, then arrange the blood oranges and warm halloumi on top so they remain visible
- Toss and serve:
- Drizzle the dressing over everything just before serving and fold gently to keep those beautiful orange slices intact
Save This salad became my go to for impromptu dinners because it looks impressive but comes together in under thirty minutes. There is something about the way the pink dressing coats the greens that makes people think you spent hours perfecting it.
Making The Perfect Croutons
I learned the hard way that soft bread makes sad croutons. Use day old sourdough and bake them longer than you think necessary, until they are completely dry throughout. This ensures they stay crunchy even after soaking up some of that gorgeous sumac dressing.
Choosing The Best Blood Oranges
The best blood oranges feel heavy for their size and have skin that blushes with red streaks. Avoid any with soft spots because they will be difficult to slice neatly. The season is short, so grab them whenever you see them at the market.
Serving Suggestions
This salad works beautifully as a light lunch or as part of a larger mezze spread. I love serving it alongside grilled meats or other Middle Eastern dishes.
- Let the halloumi rest for a minute after frying so it retains its heat without continuing to cook
- Use a vegetable peeler to shave extra thin ribbons of cucumber if you want a more elegant presentation
- Any leftover vinaigrette keeps beautifully in the fridge for up to a week
Save Every time I make this, I am reminded that the simplest ingredients often create the most memorable meals. Hope this bright salad brings some sunshine to your table too.
Recipe Questions & Answers
- → What makes fattoush different from other salads?
Fattoush is a Levantine bread salad that traditionally uses toasted or fried pieces of flatbread as a key ingredient. The combination of crisp vegetables, sumac-spiced dressing, and crunchy bread elements creates distinct textures and flavors that set it apart from other salads.
- → Can I prepare the components ahead of time?
You can make the dressing up to 3 days in advance and store it in the refrigerator. The croutons can be baked a day ahead and kept in an airtight container. However, assemble the salad just before serving to maintain the crispness of the greens and warm halloumi.
- → What can I use instead of blood oranges?
Regular navel oranges work well as a substitute. You can also use grapefruit for a more tart profile, or segment mandarin oranges for a sweeter variation. The key is having fresh citrus to balance the salty halloumi and tangy dressing.
- → Is halloumi suitable for vegetarians?
Yes, halloumi is a vegetarian cheese made from sheep's and goat's milk. It has a high melting point which makes it perfect for frying or grilling while maintaining its shape. For a vegan option, grilled tofu or vegan feta make excellent substitutes.
- → What does sumac taste like?
Sumac is a reddish-purple spice made from ground berries. It has a tangy, slightly lemony flavor with earthy undertones. It's a staple in Middle Eastern cuisine and adds a wonderful citrus-like acidity to dishes without the liquid of lemon juice.
- → How do I keep halloumi from getting too salty?
If you're sensitive to salt, briefly rinse the halloumi under cold water and pat it dry before cooking. You can also soak it for 15-30 minutes to remove excess brine. Adjust the dressing salt accordingly to maintain balance.