Layered Mediterranean Salad

Name: Layered Mediterranean Salad
Prep time: 5 h 30 min
Cook time: 5 h 30 min
Total time: 5 h 30 min
Yield: 8
Cuisine: Global
Ingredients: 8 servings Freshly ground black pepper; 1 liters drained canned navy beans; 737 grams tuna packed in oil, drained and flaked; 237 milliliters dry white wine; 2 English cucumbers, seeded and chopped; 473 milliliters minced fresh parsley leaves; 1 Tbsp minced garlic; 2 large cloves garlic, minced and mashed to a paste with 1/2 teaspoon salt; 2 green bell peppers, diced; 118 milliliters sliced pitted kalamata or other brine-cured black olives; 237 milliliters finely chopped pitted kalamata or other brine-cured black olives; 118 milliliters chicken broth, homemade or low-sodium; 59 milliliters olive oil; 2 Tbsps extra-virgin olive oil; 473 milliliters finely chopped onion; 1 teaspoon dried oregano, crumbled; 710 milliliters plain yogurt; 4 plum tomatoes, diced; 1 red onion, sliced thin; 315 milliliters finely chopped red onion; 59 milliliters red-wine vinegar, or to taste; 1 teaspoons salt; 8 servings Salt and freshly ground black pepper

Layered Mediterranean Salad is a gluten free main course. This recipe makes 8 servings with 590 calories, 42g of protein, and 26g of fat each. This recipe covers 40% of your daily requirements of vitamins and minerals. If you have red-wine vinegar, parsley leaves, olive oil, and a few other ingredients on hand, you can make it. To use up the plain yogurt you could follow this main course with the 5-Minute Healthy Peach Frozen Yogurt as a dessert. From preparation to the plate, this recipe takes approximately 5 hours and 30 minutes.

Instructions

Drain the yogurt in a coffee filter-lined sieve set over a bowl for 1 hour.

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Coffee

Yogurt

Equipment you will use

Sieve

Bowl

Put the cucumber in another sieve, sprinkle it with the salt, and let it drain for 1 hour. Pat the cucumber dry between paper towels and transfer it to a bowl. Stir in the yogurt, garlic, and salt and pepper, to taste, and combine the mixture well. Set aside

Ingredients you will need

Salt And Pepper

Cucumber

Garlic

Yogurt

Salt

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Paper Towels

Sieve

Bowl

Heat the oil in a skillet over medium heat.

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Cooking Oil

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Frying Pan

Add the onion, garlic, oregano, and cook, stirring, until softened.

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Oregano

Garlic

Onion

Add the wine and simmer until reduced by 1/

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Wine

In a food processor, puree the beans and the onion mixture with the broth and season with salt and pepper.

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Salt And Pepper

Beans

Broth

Onion

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Food Processor

Transfer the mixture to a bowl and chill.

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Bowl

Make the tuna layer: In a bowl toss together the tuna, onion, olives, parsley, vinegar and olive oil. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Parsley

Vinegar

Olives

Onion

Tuna

Equipment you will use

Bowl

Spread the bean puree in the bottom of a trifle bowl, top with the tuna mixture, and spoon the cucumber mixture over the top. Chill covered, for at least 3 hours or overnight.

Ingredients you will need

Cucumber

Spread