Layered Mediterranean Salad

Submitted by goodchick

"From Gourmet (via Sara Moulton)."

 

• Ready In: 1hr 30mins
• Ingredients: 25
• Serves: 6-8

ingredients

• For the cucumber layer

• 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

• For the bean layer

• 1⁄4 cup olive oil
• 2 cups finely chopped onions
• 4 teaspoons minced garlic
• 1 teaspoon dry oregano, crumbled
• 1 cup white wine
• 1⁄2 cup low sodium chicken broth
• 5 1⁄2 cups drained canned navy beans
• salt & freshly ground black pepper

• For the tuna layer

• 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

• For the garnish

• 4 plum tomatoes, diced
• 2 green bell peppers, diced
• 1 red onion, sliced thin
• 1⁄2 cup kalamata olive, pitted and sliced

directions

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).