Halloumi Blood Orange Fattoush

A friend brought blood oranges to a dinner I was hosting, and I stood at the kitchen counter mesmerized by their deep crimson flesh as I segmented them. The tartness was so different from regular oranges, and I knew immediately they belonged in something bold. That evening, I paired them with halloumi I'd bought on impulse, and the warm salty cheese against the bright citrus created this moment where everything just clicked. Fattoush was already in my repertoire, but this felt like a discovery, like I'd finally understood what the salad could become.

I made this for my partner on a quiet Sunday when the farmers market had just opened its season with these jewel-toned oranges, and watching him taste it for the first time told me everything. He asked what was different about it, what made it taste so alive, and I realized it wasn't one ingredient but the way they all spoke to each other. That's when a recipe becomes something you'll make again and again, when someone asks for it by name.

Ingredients

• Halloumi cheese, 200 g sliced into 1 cm thick pieces: This is the salad's anchor, a cheese that holds its shape when fried and develops a golden crust while staying creamy inside. Buy it fresh if you can; the difference is noticeable.
• Blood oranges, 2 peeled and segmented: Their deep color and complex tartness lift the entire dish, though regular oranges or pink grapefruit work beautifully if you can't find them.
• Mixed salad greens (romaine, arugula, parsley, mint), 150 g: The parsley and mint add an herbaceous brightness that ties everything together; don't skip them.
• Cucumber, 1 small diced: The cool crispness is your counterpoint to warm halloumi and tangy dressing.
• Cherry tomatoes, 8 halved: Choose ripe ones if possible; they're more forgiving and add natural sweetness.
• Red onion, ½ small thinly sliced: Thinly sliced onion stays delicate and adds a gentle bite without overpowering.
• Radishes, 2 thinly sliced: These provide peppery crunch that persists even after the dressing sits on them.
• Sourdough bread, 2 thick slices cut into cubes: Sourdough has enough structure to crisp without shattering, and its slight sourness complements the citrus.
• Olive oil for croutons, 2 tbsp: Good olive oil here makes a difference; cheaper oil can taste burnt at high heat.
• Extra virgin olive oil for dressing, 3 tbsp: Save your best oil for the dressing where you'll actually taste it.
• Fresh lemon juice, 1½ tbsp: Freshly squeezed always; bottled juice tastes thin by comparison.
• Pomegranate molasses, 1 tbsp: This is the secret, the ingredient that makes people ask what you did differently. It adds depth and complexity without being identifiable.
• Sumac, 1 tsp: Lemony and floral, sumac brightens everything it touches. Find it in Middle Eastern markets or quality spice shops.
• Ground black pepper and sea salt to taste: Taste as you go; these season everything.

Instructions

Toast the croutons until they're golden:

Preheat your oven to 200°C, toss sourdough cubes in olive oil and sea salt, then spread them on a baking tray and bake for 8 to 10 minutes until they're deep golden and the edges are crispy. Let them cool on the tray; they'll crisp up even more as they cool.

Fry the halloumi until it's golden and warm:

Heat a non-stick skillet over medium heat and fry the halloumi slices for 2 to 3 minutes per side until they develop a golden crust and smell nutty. Drain them briefly on a paper towel so they're not greasy but still warm when they hit the salad.

Assemble your greens and vegetables:

In a large salad bowl, combine your mixed greens, diced cucumber, halved cherry tomatoes, thinly sliced red onion, sliced radishes, and blood orange segments. This is where the colors come alive; take a moment to appreciate it.

Whisk the dressing into existence:

In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, pomegranate molasses, sumac, black pepper, and sea salt. Taste it; the pomegranate molasses should be noticeable but not sharp, the sumac adding a subtle floral note.

Bring it all together:

Add the still-warm fried halloumi and crispy croutons to your salad bowl, drizzle generously with dressing, and toss gently so everything is coated but the greens aren't bruised. Serve immediately while the halloumi is still warm and the croutons are still crispy.

Save

My sister came over during a particularly gray week, and this salad arrived at the table looking so impossibly vibrant that it seemed to bring light into the room. She said it tasted the way spring feels, and I understood exactly what she meant, even though we were eating in the middle of winter. That's when food stops being sustenance and becomes a small gift you give yourself and the people around you.

Why This Salad Works

Fattoush is traditionally built on contrasts—crispy and soft, warm and cool, tangy and herbal—and this version leans into every single one of those tensions. The halloumi provides richness and heat, the citrus provides brightness, the greens provide freshness, and the dressing ties it all together into something that feels complete and intentional. I've made plenty of salads that felt like scattered ingredients, but this one feels orchestrated, like each element was chosen to make the others sing louder.

Playing with Flavors

The beauty of this salad is that while it feels specific and composed, it's also flexible in the way all the best recipes are. I've added toasted pistachios when I had them, swapped in pink grapefruit when blood oranges weren't available, and even experimented with adding pomegranate seeds for extra texture and tartness. The skeleton is strong enough to hold variations, and the technique is simple enough that you'll feel confident making changes.

When to Serve This

This salad shines as a lunch that feels substantial enough to be your whole meal, or as a starter that sets a beautiful tone for whatever comes next. The color alone makes it special enough for entertaining, but it's simple enough to make on a Tuesday when you want to feel like you're treating yourself. I often pair it with a crisp white wine like Sauvignon Blanc, which echoes the citrus and lets the halloumi's salty richness shine.

• If you're making this for company, you can prep all the components ahead and do the final assembly just before serving.
• The dressing actually improves after a few hours; the sumac deepens and the flavors meld, so it's fine to make it earlier in the day.
• Leftover croutons stay crispy for a day in an airtight container and make an excellent snack on their own.

Save

This salad has become my answer to the question of how to make something beautiful and nourishing without fussing for hours. It reminds me that simple ingredients handled with care create something worth savoring.

Questions & Answers

→ Can I make this ahead of time?

Prepare components separately in advance. Keep dressing refrigerated and croutons in an airtight container. Fry halloumi just before serving for optimal texture.

→ What can I substitute for halloumi?

Paneer, firm feta, or grilled chicken work well. For vegan options, try marinated tofu or simply increase the vegetables and nuts.

→ Is blood orange essential?

Regular oranges or pink grapefruit make excellent substitutes. The citrus element balances the salty cheese and adds vibrant color.

→ How do I store leftovers?

Store components separately. Keep dressed salad refrigerated for up to 1 day. Reheat halloumi in a pan to restore crispness.

→ Can I grill instead of fry the halloumi?

Grilling works beautifully. Cook on medium-high heat for 2-3 minutes per side until marked and golden. Adds lovely smoky flavor.

→ What wine pairs well?

A crisp Sauvignon Blanc or dry rosé complements the citrus and saltiness beautifully. Light-bodied whites work best.