Layered Mediterranean Salad

• 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.

plain yogurt, cucumbers, salt, garlic, freshly ground black pepper, olive oil, onion, garlic, oregano, white wine, chicken broth, beans, salt, tuna, red onion, black olives, parsley, redwine vinegar, extravirgin olive oil, salt, tomatoes, green bell peppers, red onion, black olives

Taken from www.foodnetwork.com/recipes/layered-mediterranean-salad.html (may not work)