Layered Mediterranean Salad
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
59
Spice
53
Sweetness
53
Sourness
38
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
Plain Yogurt1
Salt1 cup
Olive Oil2 cups
Onion (finely chopped)1 tbsp
Garlic (minced)1 cup
White Wine (dry)5.5 cups
Navy Bean (drained canned)1 cup
Kalamata (sliced pitted)2 tbsps
Extra-Virgin Olive OilDirections:
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