If you’re craving a vibrant salad that bursts with flavors and textures, the Halloumi Blood Orange Fattoush Recipe is an absolute must-try. This dish masterfully combines the salty, squeaky charm of golden-fried halloumi with the refreshing sweetness and tang of blood orange slices, all tossed in a zesty sumac vinaigrette that ties every ingredient together beautifully. Crisp sourdough croutons add the perfect crunchy contrast, while the medley of fresh greens and veggies bring balance, color, and freshness to every bite. It’s a wonderful celebration of fresh, simple ingredients elevated to something truly memorable.
Ingredients You’ll Need
Every ingredient in this Halloumi Blood Orange Fattoush Recipe plays a crucial role, from the creamy texture of halloumi to the citrusy brightness of blood oranges. These simple components come together effortlessly, creating a harmonious salad that delights your palate with every forkful.
- 7 oz halloumi cheese: Provides a salty, chewy texture that crisps perfectly when fried.
- 2 blood oranges: Adds vibrant color and a refreshing, tangy sweetness to the salad.
- 7 oz mixed salad greens (romaine, arugula, parsley, mint): A fragrant and varied base with peppery and herbal notes.
- 1/2 cucumber: Light and crunchy, it balances the richness of cheese and dressing.
- 7 oz cherry tomatoes: Pops of juicy sweetness that brighten each bite.
- 4 radishes: Thinly sliced for a peppery crunch and a splash of color.
- 1 small red onion: Adds subtle sharpness and depth.
- 2 thick slices sourdough bread: Transformed into golden croutons for irresistible crunch.
- 2 tbsp olive oil: For toasting croutons to golden perfection.
- Pinch of sea salt: Enhances overall flavors and seasoning.
- 3 tbsp extra virgin olive oil: Forms the rich base of the tangy sumac dressing.
- 1 tbsp fresh lemon juice: Provides brightness to the vinaigrette.
- 1 tbsp red wine vinegar: Adds a sharp, tangy balance to the dressing.
- 1 tsp ground sumac: Infuses a unique, lemony flavor that defines the salad.
- 1 tsp pomegranate molasses: Brings a luscious sweetness and depth to the dressing.
- 1/2 tsp salt: Balances the vinaigrette perfectly.
- 1/4 tsp black pepper: A gentle heat that completes the flavors.
- 1 tbsp olive oil: For frying the halloumi to a golden crust.
How to Make Halloumi Blood Orange Fattoush Recipe
Step 1: Prepare the Croutons
Start your Halloumi Blood Orange Fattoush Recipe by giving those sourdough slices the spotlight they deserve. Toss the bread cubes in olive oil and a pinch of sea salt, then bake them at 350°F until they’re irresistibly golden and crunchy. These croutons add an essential crispy texture that complements the soft, juicy salad ingredients perfectly.
Step 2: Make the Dressing
While the croutons are crisping up, whisk together your dressing ingredients in a small bowl — extra virgin olive oil, fresh lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and black pepper. This vinaigrette is the heart of your Halloumi Blood Orange Fattoush Recipe, packing a punch of tart, tangy, and slightly sweet flavors that lift the entire salad.
Step 3: Fry the Halloumi
Heat olive oil in a nonstick skillet over medium heat and fry the halloumi slices until both sides are a beautiful golden brown. This quick frying gives halloumi that signature crispy crust while keeping the inside creamy and satisfyingly chewy – a total game-changer in this salad.
Step 4: Assemble the Salad Base
Next, combine your mixed greens, cucumber slices, cherry tomatoes, radishes, and red onion in a large bowl. Toss gently to distribute all those fresh, crisp veggies evenly — this colorful medley is the fresh canvas for your Halloumi Blood Orange Fattoush Recipe.
Step 5: Add Toppings and Dress
Now the fun part: add the blood orange slices, freshly fried halloumi, and sourdough croutons to the salad. Drizzle with your tangy sumac vinaigrette and toss everything gently but thoroughly. Serve immediately to enjoy the crunch of the croutons and the vibrant freshness of the blood oranges in every delightful bite.
How to Serve Halloumi Blood Orange Fattoush Recipe
Garnishes
To make your Halloumi Blood Orange Fattoush Recipe even more stunning, try sprinkling extra fresh herbs like chopped mint or parsley over the top. A light dusting of sumac or a few pomegranate seeds can also add that pop of color and flavor, making the dish irresistible both to the eyes and the palate.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with lightly grilled chicken or fish for a fuller meal. A side of warm pita bread or some simple hummus can round out the meal perfectly, keeping the Mediterranean vibes alive and vibrant.
Creative Ways to Present
Feel like mixing things up? Serve the Halloumi Blood Orange Fattoush Recipe in individual bowls layered with the ingredients for a stunning presentation. Alternatively, platter-style service allows each colorful ingredient to shine, encouraging guests to build their own perfect forkfuls of this sensational salad.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Halloumi Blood Orange Fattoush Recipe fresh by storing it in an airtight container in the refrigerator. For the best texture, keep the croutons separate and add them just before serving to maintain their crunch.
Freezing
Because of its fresh greens and citrus, this salad is not ideal for freezing. The halloumi itself freezes well if cooked separately, but the salad components will lose their crispness and vibrancy once thawed.
Reheating
If you have leftover fried halloumi, gently reheat it in a nonstick skillet over medium heat to revive that crispy exterior. Avoid microwaving, which tends to make it rubbery. The salad and dressing should always be served cold or at room temperature for maximum freshness.
FAQs
Can I use regular oranges instead of blood oranges?
Absolutely! While blood oranges add a unique sweetness and vibrant hue, regular navel or valencia oranges will still bring delicious citrus brightness to your Halloumi Blood Orange Fattoush Recipe.
Is halloumi suitable for grilling instead of frying?
Yes, grilling halloumi works wonderfully as well. It develops those signature grill marks and a smoky flavor that complements the salad perfectly, offering a slightly different but equally tasty twist.
Can I make this salad vegan?
To make a vegan version, swap the halloumi for grilled tofu or a plant-based cheese alternative. The rest of the ingredients and dressing are naturally vegan-friendly, maintaining the bright and fresh essence of the salad.
What is sumac and why is it important in this recipe?
Sumac is a tangy, lemony spice commonly used in Middle Eastern cooking. It adds an essential zesty flavor to the vinaigrette, giving the Halloumi Blood Orange Fattoush Recipe its signature lift that sets it apart from ordinary salads.
Can this salad be prepared in advance for a party?
You can prep most of the salad components ahead of time, but it’s best to fry the halloumi and toss the salad with dressing just before serving to enjoy the freshest textures and flavors.
Final Thoughts
Trust me when I say the Halloumi Blood Orange Fattoush Recipe is a standout salad that deserves a place on your table. The harmony between crispy, creamy, tangy, and fresh elements is nothing short of magical. So go ahead, gather those ingredients, and treat yourself to a salad experience that feels both luxurious and effortlessly light. You’ll be wanting to make it again and again!
Print
Halloumi Blood Orange Fattoush Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Salad
- Method: Frying
- Cuisine: Middle Eastern
- Diet: Vegetarian
Description
A vibrant and fresh Halloumi Blood Orange Fattoush salad combining tangy blood orange slices, crispy sourdough croutons, and golden fried halloumi cheese tossed with a zesty sumac vinaigrette, perfect for a light and flavorful meal.
Ingredients
Salad Ingredients
- 7 oz halloumi cheese, sliced
- 2 blood oranges, peeled and sliced into rounds
- 7 oz mixed salad greens (romaine, arugula, parsley, mint)
- 1/2 cucumber, sliced
- 7 oz cherry tomatoes, halved
- 4 radishes, thinly sliced
- 1 small red onion, thinly sliced
Croutons
- 2 thick slices sourdough bread, cut into cubes
- 2 tbsp olive oil
- Pinch of sea salt
Dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 tbsp red wine vinegar
- 1 tsp ground sumac
- 1 tsp pomegranate molasses
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying halloumi)
Instructions
- Prepare the Croutons: Preheat your oven to 350°F (175°C). Toss the cubed sourdough bread with 2 tablespoons of olive oil and a pinch of sea salt. Spread them evenly on a baking sheet and bake for 8 to 10 minutes, turning halfway through until they are golden and crisp.
- Make the Dressing: In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, ground sumac, pomegranate molasses, salt, and black pepper until the mixture is well emulsified. Set aside for the flavors to meld.
- Fry the Halloumi: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Add the halloumi slices and fry for 1 to 2 minutes on each side until they develop a beautiful golden-brown crust. Remove and set aside on a plate.
- Assemble the Salad Base: In a large salad bowl, combine the mixed salad greens, sliced cucumber, halved cherry tomatoes, thinly sliced radishes, and red onion. Toss gently to combine evenly.
- Add Toppings and Dress: Add the blood orange slices, warm halloumi cheese, and sourdough croutons to the salad bowl. Drizzle the prepared sumac vinaigrette over the ingredients and toss gently to mix. Serve immediately to ensure the croutons remain crisp and the halloumi warm.
Notes
- Use fresh blood oranges for a sweeter and tangier flavor.
- Make the croutons in advance and store in an airtight container for up to 2 days.
- Adjust the sumac and pomegranate molasses quantities in the dressing to suit your taste preference.
- Serve immediately after dressing to keep the croutons crunchy.
- Halloumi can be grilled as an alternative to frying for a smokier flavor.
