Layered Mediterranean Salad Recipe

Name: Layered Mediterranean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups plain yogurt; 2 English cucumbers, seeded and chopped; 1/2 teaspoon salt; 2 large cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt; Freshly ground black pepper; 1/4 cup olive oil; 2 cups finely chopped onion; 1 tablespoon plus 1 teaspoon minced garlic; 1 teaspoon dried oregano, crumbled; 1 cup dry white wine; 1/2 cup chicken broth, homemade or low-sodium; 5 1/2 cups drained canned navy beans; Salt and freshly ground black pepper; 4 (6 1/2-ounce) cans tuna packed in oil, drained and flaked; 1 1/3 cups finely chopped red onion; 1 cup finely chopped pitted kalamata or other brine-cured black olives; 2 cups minced fresh parsley leaves; 1/4 cup red-wine vinegar, or to taste; 2 tablespoons extra-virgin olive oil; Salt and freshly ground black pepper; 4 plum tomatoes, diced; 2 green bell peppers, diced; 1 red onion, sliced thin; 1/2 cup sliced pitted kalamata or other brine-cured black olives

Servings: persons

3 cups plain yogurt
2 English cucumbers, seeded and chopped
1/2 teaspoon salt
2 large cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt
Freshly ground black pepper
1/4 cup olive oil
2 cups finely chopped onion
1 tablespoon plus 1 teaspoon minced garlic
1 teaspoon dried oregano, crumbled
1 cup dry white wine
1/2 cup chicken broth, homemade or low-sodium
5 1/2 cups drained canned navy beans
Salt and freshly ground black pepper
4 (6 1/2-ounce) cans tuna packed in oil, drained and flaked
1 1/3 cups finely chopped red onion
1 cup finely chopped pitted kalamata or other brine-cured black olives
2 cups minced fresh parsley leaves
1/4 cup red-wine vinegar, or to taste
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
4 plum tomatoes, diced
2 green bell peppers, diced
1 red onion, sliced thin
1/2 cup sliced pitted kalamata or other brine-cured black olives

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
6
Make the bean layer: Heat the oil in a skillet over medium heat.
7
Add the onion, garlic, oregano, and cook, stirring, until softened.
8
Add the wine and simmer until reduced by 1/2.
9
In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.
10
Transfer the mixture to a bowl and chill.
11
Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil.
12
Season with salt and pepper.
13
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.
14
Chill covered, for at least 3 hours or overnight.
15
When ready to serve, sprinkle the top with the garnish and serve.

1151

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 cups plain yogurt, 2 English cucumbers, seeded and chopped, 1/2 teaspoon salt, 2 large cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt, and more.

Yes, Layered Mediterranean Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Layered Mediterranean Salad

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