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; ½ teaspoon salt; 2 garlic cloves, minced and mashed to a paste with; ½ teaspoon salt; fresh ground black pepper; ¼ cup olive oil; 2 cups finely chopped onions; 4 teaspoons minced garlic; 1 teaspoon dry oregano, crumbled; 1 cup white wine; ½ cup low sodium chicken broth; 5 ½ cups drained canned navy beans; salt & freshly ground black pepper; 4 (6 1/2 ounce) cans tuna in olive oil, drained and flaked; 1 ⅓ cups finely chopped red onions; 1 cup kalamata olive, pitted and minced; 2 cups minced fresh parsley leaves; ¼ 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; ½ cup kalamata olive, pitted and sliced

Servings: persons

3 cups plain yogurt
2 English cucumbers, seeded and chopped
½ teaspoon salt
2 garlic cloves, minced and mashed to a paste with
½ teaspoon salt
fresh ground black pepper
¼ cup olive oil
2 cups finely chopped onions
4 teaspoons minced garlic
1 teaspoon dry oregano, crumbled
1 cup white wine
½ cup low sodium chicken broth
5 ½ cups drained canned navy beans
salt & freshly ground black pepper
4 (6 1/2 ounce) cans tuna in olive oil, drained and flaked
1 ⅓ cups finely chopped red onions
1 cup kalamata olive, pitted and minced
2 cups minced fresh parsley leaves
¼ 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
½ cup kalamata olive, pitted and sliced

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).

1920

kcal

Calories

134

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 25 ingredients. The key ingredients include: 3 cups plain yogurt, 2 English cucumbers, seeded and chopped, ½ teaspoon salt, 2 garlic cloves, minced and mashed to a paste with, 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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