Pin It The first time blood oranges crossed my path was at a winter market stall, their ruby flesh glowing like little jewels against gray morning light. I bought a bag on impulse and spent the weekend experimenting, eventually landing on this fattoush when I had some halloumi that needed using and day-old sourdough crying out to become croutons. Something about the salty cheese against sweet tart citrus just clicked.
Last February I made this for friends who were skeptical about warm cheese in salad. I watched their expressions change from hesitation to that specific widened eyes look when something just works. One of them now requests it every time she visits, calling it the salad that converted her.
Ingredients
- 200 g halloumi cheese: Slice it slightly thicker than you think you should, it thins when frying and you want that satisfying chew in the middle
- 2 blood oranges: Peel them with a knife to remove all the bitter pith, then slice into rounds that show off their stunning color
- 200 g mixed salad greens: I love the peppery bite of arugula and fresh mint here, but use whatever looks good at the market
- 1/2 cucumber: English cucumbers work best, their thin skins mean no peeling needed
- 200 g cherry tomatoes: Look for ones that feel heavy for their size, theyll be juicier when you bite in
- 4 radishes: Thinly slice them for little pockets of sharp crunch that cut through the rich cheese
- 1 small red onion: Soak the sliced onion in cold water for 10 minutes if you want to mellow its bite
- 2 thick slices sourdough bread: Stale bread actually makes better croutons, so dont use fresh bakery bread
- 3 tbsp extra virgin olive oil: Use your best one here, the dressing is simple enough that quality really shines
- 1 tbsp fresh lemon juice: Youll need about one medium lemon, roll it first to get the most juice
- 1 tbsp red wine vinegar: This adds the bright acidity that balances the rich halloumi
- 1 tsp ground sumac: The tart lemony flavor is essential, if you cant find it add extra lemon juice
- 1 tsp pomegranate molasses: This adds a subtle fruity depth that makes the dressing sing
Instructions
- Make the croutons first:
- Preheat your oven to 180°C and toss those sourdough cubes with olive oil until every piece is coated. Spread them on a baking sheet and bake for 8 to 10 minutes, turning once halfway, until they are deeply golden and sound hollow when tapped.
- Whisk up the dressing:
- In a small bowl combine the olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt and pepper. Whisk until it thickens slightly and tastes bright and tangy.
- Fry the halloumi:
- Heat olive oil in a nonstick skillet over medium heat. Add the halloumi slices and fry for 1 to 2 minutes per side until golden brown with those characteristic dark grill marks. Transfer to a plate.
- Build the salad base:
- In a large salad bowl toss together the mixed greens, cucumber, cherry tomatoes, radishes and red onion. Leave room on top for the star ingredients.
- Assemble and serve:
- Arrange the blood orange slices and warm halloumi over the greens. Scatter the croutons on top, drizzle with the dressing and toss gently at the table so everyone can see those beautiful colors before they get mixed up.
Pin It My partner who normally wrinkles his nose at salad actually went back for seconds the first time I made this. Watching someone realize salad can be exciting is quietly thrilling.
Making It Your Own
Sometimes I add pitted kalamata olives or toasted pine nuts when I want extra richness. The salty olives echo the halloumi while nuts add buttery crunch.
Serving Suggestions
This works beautifully as a light main or as part of a spread. I love it alongside grilled chicken or fish, or even as part of a mezze platter with hummus and warm flatbread.
What Ive Learned
After making this countless times, I've found that room temperature halloumi fries more evenly than cold from the fridge. And dont skip the sumac, its the secret ingredient that makes this distinctly Middle Eastern instead of just another salad.
- If your blood oranges arent very red, regular oranges work perfectly fine
- The salad is best assembled right before serving but the components can be prepped hours ahead
- Leftover dressing keeps in the fridge for a few days and is wonderful on simple green salads
Pin It There is something deeply satisfying about a salad that feels substantial and fresh all at once. This is the one I turn to when I want food that feels like a celebration.
Recipe FAQs
- → Can I make this ahead of time?
Prepare components separately in advance. Store halloumi, croutons, and dressing in airtight containers. Toss together just before serving to maintain crisp textures.
- → What can I use instead of blood oranges?
Regular oranges, mandarins, or grapefruit work beautifully. The citrus adds sweetness and acidity that balances the salty halloumi—any sweet-tart variety will complement the dish.
- → Is there a vegan alternative to halloumi?
Grilled tofu steaks or vegan feta cheese make excellent substitutes. Marinate tofu in a little lemon and sumac before grilling to mimic halloumi's salty, tangy profile.
- → Can I make this gluten-free?
Simply use gluten-free bread for your croutons. All other ingredients are naturally gluten-free, making this an easy adaptation for those avoiding gluten.
- → What does sumac taste like?
Sumac is a tangy, lemony spice with a deep red color. It adds a bright, citrusy notes without the acidity of lemon juice—a classic ingredient in Middle Eastern cuisine.