Layered Mediterranean Salad Recipes

Steps:

• In small bowl, stir all dressing ingredients together with whisk until well blended.
• Arrange lettuce on large serving platter. Drizzle with 3 tablespoons of the dressing. Place small dollops of hummus evenly over lettuce. Layer tomatoes, cucumbers, artichoke hearts, onion, olives and feta cheese on top of hummus. Serve with remaining dressing.

Steps:

• 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.
• From Gourmet (via Sara Moulton).