Layered Mediterranean Salad

Ingredients

For the cucumber layer:

• 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

For the bean layer:

• 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

For the tuna layer:

• 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

For the garnish:

• 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

Directions

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

Make the bean layer: Heat the oil in a skillet over medium heat. Add the onion, garlic, oregano, and cook, stirring, until softened. Add the wine and simmer until reduced by 1/2.

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

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

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. Chill covered, for at least 3 hours or overnight.

When ready to serve, sprinkle the top with the garnish and serve.