Pin It Experience a burst of Levantine flavors with this vibrant Halloumi Blood Orange Fattoush. This salad is a stunning masterclass in balance, pairing the salty, golden-fried richness of halloumi cheese with the juicy, jewel-toned sweetness of blood oranges. Tossed in a zesty sumac vinaigrette, it transforms simple garden vegetables into a sophisticated Middle Eastern feast.
Pin It While traditional fattoush often uses toasted pita, this version upgrades the crunch with thick-cut sourdough croutons. The addition of fresh mint and parsley ensures every mouthful is refreshing, making it an ideal choice for a light lunch or a standout side dish for your next gathering.
Ingredients
- Salad Base: 200 g halloumi cheese (sliced), 2 blood oranges (peeled and sliced into rounds), 200 g mixed salad greens (romaine, arugula, parsley, mint), 1/2 cucumber (sliced), 200 g 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
- For Frying: 1 tbsp olive oil
Instructions
- Step 1: Prepare the Croutons
- Preheat oven to 180°C (350°F). Toss sourdough cubes with 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and bake 8–10 minutes until golden and crisp, turning once.
- Step 2: Make the Dressing
- In a small bowl, whisk together the extra virgin olive oil, lemon juice, red wine vinegar, sumac, pomegranate molasses, salt, and pepper. Set aside.
- Step 3: Fry the Halloumi
- Heat 1 tbsp olive oil in a nonstick skillet over medium heat. Add halloumi slices and fry 1–2 minutes per side until golden brown. Transfer to a plate.
- Step 4: Combine the Base
- In a large salad bowl, combine salad greens, cucumber, cherry tomatoes, radish, and red onion.
- Step 5: Assemble the Salad
- Add the blood orange slices, warm fried halloumi, and sourdough croutons to the bowl.
- Step 6: Toss and Serve
- Drizzle with the prepared dressing and toss gently to combine. Serve immediately while the halloumi is still warm.
Zusatztipps für die Zubereitung
To add even more depth to your salad, consider adding a handful of pitted olives or some toasted nuts for extra flavor and a varied texture.
Varianten und Anpassungen
If blood oranges are not in season, regular oranges or grapefruit work perfectly as a substitute. For a vegan-friendly version, replace the halloumi cheese with seasoned grilled tofu or a plant-based feta alternative.
Serviervorschläge
This dish is best served immediately so the contrast between the warm, savory halloumi and the cool, crisp vegetables is preserved. It pairs beautifully with grilled meats or as a standalone vegetarian main.
Pin It With its striking colors and bold Mediterranean flavors, this Halloumi Blood Orange Fattoush is more than just a salad—it is a celebration of fresh ingredients. Enjoy the harmonious blend of warm, salty, and citrusy notes in every forkful.
Recipe FAQs
- → What makes fattoush different from regular salad?
Fattoush is a Levantine bread salad that traditionally uses fried or toasted pieces of flatbread as a key ingredient. The combination of crisp vegetables, sumac-spiced dressing, and crunchy bread creates a distinct texture profile that sets it apart from other salads.
- → Can I make the croutons ahead of time?
Absolutely! Bake the sourdough croutons up to 2 days in advance and store them in an airtight container at room temperature. They'll stay perfectly crisp and ready to assemble when you're ready to serve.
- → What can I substitute for blood oranges?
Regular navel oranges work beautifully as a substitute. You can also use grapefruit for a more tart variation or segment mandarins for a sweeter approach. The citrus element provides essential brightness to balance the rich halloumi.
- → How do I prevent halloumi from becoming rubbery?
The key is cooking halloumi quickly over medium-high heat just until golden brown—about 1-2 minutes per side. Overcooking causes it to become tough. Serve it immediately after frying while still warm and slightly soft inside.
- → Is there a vegan alternative to halloumi?
Yes! Grilled extra-firm tofu works well as a protein substitute. You can also find vegan feta-style cheeses that crumble nicely over the salad. For best results, marinate the tofu or vegan cheese in a bit of the dressing before adding to enhance flavor.
- → Can I prepare the components in advance?
You can prep all vegetables and make the dressing up to 24 hours ahead. Store vegetables in separate containers and keep the dressing refrigerated. Fry the halloumi fresh just before serving, and add croutons at the last minute to maintain their crunch.