Mediterranean Salad
Greek roots. Omani depth.
A reverent take on the Greek classic, deepened with wild abalone from the cliffs of Dhofar, dried Omani lemon, and pink salt drawn from the Khewra mountains. Built from raw, unprocessed ingredients. Made to be eaten fresh.
Three places. One bowl.
Dhofar Coast, Oman
Wild abalone, hand-harvested by divers from the cliffs of southern Oman. Salt-cured, sun-dried, then folded gently into each bowl.
Omani Sun
Lemons cured slowly in open air — sour brightness turned smoky and complex. Nothing here comes from a factory.
Khewra Salt Mines
Pink Himalayan salt drawn from 200-million-year-old seams in the foothills of the Salt Range, Pakistan.
What's inside
- Heirloom tomatoLocally grown
- Lebanese cucumberPeeled and seeded
- Red onionSpanish, thinly sliced
- Kalamata olivesGreek, pitted
- Feta cheeseGreek, barrel-aged
- Wild abaloneDhofar, Oman
- Dried Omani lemonNaturally cured
- Extra virgin olive oilCretan, cold-pressed
- Pink saltKhewra mines
- Cracked black pepperTelicherry
Nothing else.
Made to be eaten now.
This salad is built around freshness. We don't extend its shelf life with preservatives or modified atmosphere packaging. It is delivered within 24 hours of being assembled, and we ask that it be eaten within 48 hours after that. We trust you with this.
If it's not right, we'll make it right.
Because of the perishable nature of this product, we don't accept returns. But if anything is wrong with your order — damaged, incorrect, or below the standard we hold ourselves to — write to us within 24 hours and we'll refund you in full. No questions, no friction.