Halloumi Blood Orange Salad

There's something about the way halloumi squeaks between your teeth that made me fall in love with this salad on a sun-soaked afternoon in a tiny Mediterranean kitchen. My friend pulled out blood oranges the color of rubies, and I watched them juice stain her fingertips while she casually mentioned fattoush was nothing fancy—just a way to use what you have and make it sing. That day, golden cheese met tart citrus met crispy bread, and I understood why this simple combination had been feeding people for generations.

I made this for my sister last spring when she mentioned missing vibrant food after a gray winter, and watching her face light up as she bit into a warm piece of halloumi with cold orange juice running down her chin reminded me why I cook at all. She kept asking what made it taste so alive, and I realized it was the combination of temperatures, textures, and that unexpected sumac dust that wakes up your whole mouth.

Ingredients

• Halloumi cheese, 200 g sliced 1 cm thick: This is the star that doesn't melt, and that's exactly what you want—it develops a golden crust while keeping its structure, creating this satisfying squeak when you bite it.
• Blood oranges, 2 peeled and segmented: The deep crimson color isn't just for show; they're more complex and slightly less sweet than regular oranges, which makes them perfect against the salty cheese.
• Mixed salad greens, 150 g (romaine, arugula, parsley, mint): Don't skip the herbs here—they're doing real work, adding freshness and subtle flavor layers that make this feel intentional rather than thrown together.
• Cucumber, 1 small diced: This keeps everything cool and adds water content that balances the richness of the fried cheese.
• Cherry tomatoes, 8 halved: Summer's sweet-tart nature in one bite; if yours taste mealy, you can skip them without guilt.
• Red onion, ½ small thinly sliced: A thin slice goes a long way here—it adds bite without overwhelming, and the acidity helps brighten the whole dish.
• Radishes, 2 thinly sliced: They add a peppery crunch that's easy to overlook but makes a real difference in how the salad feels in your mouth.
• Sourdough bread, 2 thick slices cut into cubes: Good sourdough matters because it has actual flavor and structure; cheap white bread will just become sad and soggy.
• Olive oil for croutons and dressing, 5 tbsp total: Use your best bottle here since it's doing most of the flavor work in both the croutons and dressing.
• Pomegranate molasses, 1 tbsp: This is the secret ingredient that nobody expects but changes everything—it adds depth and a fruity tang that regular vinegar can't touch.
• Sumac, 1 tsp: If you've never used it, start here; it tastes like lemon without being sour, and it's what makes Middle Eastern food feel like Middle Eastern food.
• Lemon juice, 1½ tbsp: Freshly squeezed makes a difference, and you'll taste it immediately compared to the bottled version.

Instructions

Toast your bread into golden croutons:

Heat your oven to 200°C, toss sourdough cubes with olive oil and salt, spread them on a baking tray, and let them turn golden and crispy for about 8 to 10 minutes. They'll keep crisping even after you take them out, so don't wait for them to look perfect in the oven—they'll get there.

Fry the halloumi until it's golden and warm:

Heat a non-stick skillet over medium heat and cook each slice for 2 to 3 minutes per side until you see that golden-brown crust forming. The cheese will smell incredible and feel slightly soft in the middle while staying firm, which is exactly what you want.

Assemble your greens and vegetables:

In your largest salad bowl, combine all your greens, cucumber, tomatoes, red onion, radishes, and blood orange segments—this is where you can taste as you go and adjust the ratio to your preference. Everything should feel fresh and bright in the bowl before anything warm touches it.

Make the dressing with intention:

Whisk together your olive oil, lemon juice, pomegranate molasses, sumac, pepper, and salt in a small bowl until it tastes balanced—sharp but not aggressive, fruity but not sweet. If it tastes flat, add a touch more sumac; if it's too punchy, a tiny bit more oil will soften it.

Bring it all together at the last second:

Add the warm halloumi and crispy croutons to your salad, drizzle generously with dressing, and toss gently so everything gets coated but nothing gets bruised. Serve immediately because the temperature contrast and crouton texture are doing important work.

Save

There was a moment at my sister's table when everyone went quiet—not an awkward quiet, but the kind where people are too busy actually tasting their food to talk. That's when I knew this salad had done something right, bringing together people and flavors in a way that felt both simple and special.

Why This Salad Works

The genius of fattoush is that it plays with opposites: warm against cool, salty against sweet-tart, crispy against tender. Every element has a reason, and nothing is fighting for attention—they're all supporting each other. The halloumi provides protein and richness, the blood orange brings brightness and acidity, the sourdough adds texture, and the sumac brings that unmistakable Middle Eastern flourish that makes you pause and ask what just happened in your mouth.

The Secret of the Dressing

Most people think the dressing is just oil and lemon, but pomegranate molasses is where the magic lives. I learned this by accident when I ran out of red wine vinegar and grabbed what was in the back of my spice cabinet—it was this dark, mysterious bottle that tasted like pomegranate but also like something deeper. One taste and I understood why Middle Eastern cooking has such depth; these molasses and sumac combinations have been quietly creating flavor for centuries.

Variations and Moments of Inspiration

This recipe is forgiving in the best way, and I've made it different ways depending on what's in my kitchen or what mood I'm in. Some days I add toasted pistachios for extra nuttiness, other times I scatter pomegranate seeds on top for color and that little burst of juice. The base stays the same, but the details shift like the seasons, and that's exactly how cooking should feel.

• Toast some walnuts or pistachios in a dry pan for about 3 minutes and scatter them on top for a richer, crunchier version.
• If blood oranges aren't available, pink grapefruit or even regular oranges work, though they'll taste slightly different—trust your instincts and go with what looks good at the market.
• A handful of pomegranate seeds adds visual drama and that little explosion of juice that catches people off guard in the best way.

Save

This salad taught me that good food doesn't have to be complicated—it just needs ingredients that respect each other and the confidence to let them shine. Make it for someone you want to impress, or make it for yourself on a day when you need to remember that eating can be joyful.

Recipe FAQs

→ What type of cheese is used in this salad?

Halloumi cheese is used, known for its firm texture that holds up well when pan-fried to a golden crisp.

→ Can I substitute blood oranges with another fruit?

Yes, regular oranges or pink grapefruit can be used as alternatives for a similar citrus brightness.

→ How are the sourdough croutons prepared?

Sourdough cubes are tossed with olive oil and sea salt, then baked until golden and crispy for added crunch.

→ What flavor does sumac add to the dressing?

Sumac adds a tangy, lemony note that brightens the dressing and complements the other ingredients.

→ Is this dish suitable for vegetarians?

Yes, it contains no meat and features vegetarian-friendly ingredients like halloumi and fresh vegetables.

→ Can nuts be added to the salad?

Toasted pistachios or walnuts can be added for extra crunch and flavor.