Save There's something about the contrast of warm, squeaky halloumi against bright blood orange that made me want to build an entire salad around it. I was standing in the market on a crisp winter morning, staring at those deep crimson oranges, when the idea hit me—why not take the best parts of a fattoush and make them dance together? The result was this salad that somehow tastes like both comfort and celebration at once.
I made this for my sister last February when she was going through a rough patch, and watching her face light up when that warm cheese hit the cold greens reminded me why I love cooking. She kept asking for the dressing recipe, and honestly, it became our thing—she started making it for her own dinner parties. Now whenever I make it, I think of her stealing a crouton before we've even sat down.
Ingredients
- Halloumi cheese, 200 g sliced into 1 cm pieces: This is the star—it has a high melting point, so it fries instead of melting into a puddle, giving you that signature squeak and golden crust.
- Blood oranges, 2 peeled and segmented: Their deep flavor and slight tartness cuts through the richness of the cheese in the most elegant way; regular oranges work but lack that sophisticated punch.
- Mixed salad greens, 150 g (romaine, arugula, parsley, mint): The variety matters here—mint adds an unexpected freshness that ties the whole dish together.
- Cucumber, 1 small diced: Keeps things crisp and cool, a gentle counterpoint to the warm halloumi.
- Cherry tomatoes, 8 halved: Choose ones that are actually ripe; under-ripe tomatoes will leave you disappointed.
- Red onion, ½ small thinly sliced: Slice it thin so it stays crisp and the sharpness doesn't overwhelm.
- Radishes, 2 thinly sliced: They add a peppery crunch that makes you sit up and take notice.
- Sourdough bread, 2 thick slices cut into cubes: The tanginess of sourdough complements the sumac dressing beautifully; don't use something too soft or they'll turn to mush.
- Olive oil, 2 tbsp for croutons plus 3 tbsp for dressing: Use your best extra virgin oil in the dressing where you can taste it, and a regular one for the croutons.
- Lemon juice, 1½ tbsp fresh: Bottled won't give you that bright, living quality—squeeze it yourself.
- Pomegranate molasses, 1 tbsp: This is the secret weapon that adds depth and a subtle sweetness without being obvious about it.
- Sumac, 1 tsp: It's slightly lemony and brings a beautiful color; don't skip it or the dressing loses its soul.
Instructions
- Toast your croutons until golden:
- Heat the oven to 200°C, toss your sourdough cubes with olive oil and salt, then spread them on a tray. Bake for 8–10 minutes, watching them carefully in those last few minutes—they go from perfectly golden to slightly burnt faster than you'd think.
- Fry the halloumi until it squeaks:
- Heat a non-stick skillet over medium heat and lay in your halloumi slices; they'll start to brown in 2–3 minutes. Flip gently and let the other side do the same—you want golden crust but still some softness inside. Briefly drain on paper towel to catch excess oil.
- Build your salad base:
- In a large bowl, combine your greens, cucumber, tomatoes, red onion, radishes, and blood orange segments. The cool vegetables and fruit create a fresh bed that's waiting for the warm cheese.
- Whisk your dressing together:
- In a small bowl, whisk olive oil, lemon juice, pomegranate molasses, sumac, pepper, and salt. Taste it—you should taste the brightness of lemon, the subtle tartness of pomegranate, and that distinctive lemony note from sumac.
- Bring it all together:
- Add the warm halloumi and crispy croutons to your salad, drizzle generously with dressing, then gently toss everything together so nothing gets bruised. The contrast of temperatures and textures is part of the magic.
- Serve immediately:
- Don't let it sit or the halloumi will cool and lose that wonderful squeaky quality. Get it to the table while it's still warm.
Save What started as an experiment in my kitchen became the thing friends ask me to bring to dinner parties. There's something about how the warmth of the cheese meets the cool crispness of the greens that makes people stop talking and just eat for a moment.
The Magic of Warm and Cold
The real trick to this salad is respecting the temperature contrast. Your halloumi is warm and squeaky, your greens are cool and refreshing, your croutons are still crackling—each element is at its absolute best, and together they create something more interesting than any of them alone could be. Don't be tempted to make everything ahead of time; this is one of those salads that demands your attention in the final minutes.
Playing with Substitutions
While blood oranges are worth hunting down for their deeper flavor, you won't ruin anything by using regular oranges or even pink grapefruit if that's what you have. The dressing is flexible too—if you can't find pomegranate molasses, a combination of lemon juice and a touch of honey gets you partway there, though it won't be quite the same. Pomegranate seeds scattered on top add both color and a burst of tartness that feels like a celebration.
Elevating Your Game
Once you've made this a few times and it becomes second nature, start experimenting at the edges. Toasted pistachios or walnuts add a richness that feels luxurious, and if you can get your hands on pomegranate seeds, they'll make your salad look like something from a magazine while adding authentic tartness. A crisp white wine like Sauvignon Blanc alongside it makes the whole meal feel like an occasion, even if you're eating alone on a Tuesday night.
- Toast nuts in a dry skillet for just a few minutes to wake up their flavor before scattering them over the salad.
- If blood oranges aren't in season, watch for when they appear and make this salad as a seasonal treat rather than year-round.
- Save any extra dressing to drizzle over roasted vegetables or grain bowls throughout the week.
Save This salad reminds me that the best meals don't have to be complicated—they just need thoughtful ingredients that respect each other. Make it when you want to feel a little bit elegant, or when someone needs reminding that good food is one of life's genuine pleasures.
Recipe FAQ
- → What makes halloumi unique in salads?
Halloumi is a Cypriot cheese with a high melting point, allowing it to hold its shape when pan-fried or grilled. It develops a golden, crispy exterior while remaining creamy inside, adding both texture and savory richness to salads.
- → Can I prepare the components ahead of time?
Yes. Bake croutons up to 2 days in advance and store in an airtight container. Whisk the dressing a day ahead and refrigerate. Segment oranges and slice vegetables several hours before serving, but toss everything together just before serving to maintain optimal texture.
- → What can substitute for pomegranate molasses?
Try balsamic glaze for similar depth, or mix equal parts pomegranate juice and honey reduced slightly. Alternatively, use extra lemon juice with a touch of maple syrup for brightness without the tart complexity.
- → How do I segment blood oranges properly?
Cut off both ends to expose flesh, then follow the curve to remove peel and white pith. Hold over a bowl to catch juices and cut along membranes to release perfect segments. Reserve juice for the dressing if desired.
- → Is this dish served warm or cold?
Best served when halloumi is still warm and croutons freshly crisped, creating a pleasant contrast with cool, crisp vegetables. However, it also works beautifully at room temperature for picnics or buffet-style meals.
- → How can I make this gluten-free?
Replace sourdough bread with gluten-free bread cubes or omit croutons entirely. Add toasted nuts like almonds or pine nuts for crunch instead. Ensure all other ingredients, particularly pre-prepared items, are certified gluten-free.