Layered Mediterranean Salad

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 3 cups plain yogurt
• 2 english cucumbers, seeded and chopped
• 1/2 teaspoon salt
• 2 garlic cloves, minced and mashed to a paste with
• 1/2 teaspoon salt
• fresh ground black pepper
• 1/4 cup olive oil
• 2 cups finely chopped onions
• 4 teaspoons minced garlic
• 1 teaspoon dry oregano, crumbled
• 1 cup wine
• 1/2 cup low sodium chicken broth
• 5 1/2 cups drained canned navy beans
• salt & freshly ground black pepper
• 4 (6 1/2 ounce) cans tuna in olive oil, drained and flaked
• 1 1/3 cups finely chopped red onions
• 1 cup kalamata olive, pitted and minced
• 2 cups minced fresh parsley leaves
• 1/4 cup red wine vinegar
• 2 tablespoons extra virgin olive oil
• salt & freshly ground black pepper
• 4 plum tomatoes, diced
• 2 green bell peppers, diced
• 1 red onion, sliced thin
• 1/2 cup kalamata olive, pitted and sliced

Recipe

• 1 make the cucumber layer: drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour.
• 2 put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour.
• 3 pat the cucumber dry between paper towels and transfer it to a bowl.
• 4 stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well.
• 5 set aside make the bean layer: heat the oil in a skillet over medium heat.
• 6 add the onion, garlic, oregano, and cook, stirring, until softened.
• 7 add the wine and simmer until reduced by 1/2.
• 8 in a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
• 9 transfer the mixture to a bowl and chill.
• 10 make the tuna layer: in a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil.
• 11 season with salt and pepper.
• 12 assemble the salad: spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top.
• 13 chill covered, for at least 3 hours or overnight.
• 14 when ready to serve, sprinkle the top with the garnish and serve.
• 15 from gourmet (via sara moulton).