Tomato Salad With Red Beans

• 2 pounds ripe sweet tomatoes, preferably a combination of red, green and yellow heirlooms
• Fleur de sel or coarse sea salt
• 1 1/2 cups cooked red or pink beans (1 15-ounce can, drained and rinsed)
• 1/2 cup finely diced celery
• 1 small garlic clove, pureed in a mortar and pestle or put through a press
• 2 ounces crumbled feta (about 1/2 cup), plus additional for garnish
• 2 tablespoons chopped fresh mint, plus additional for garnish
• 2 tablespoons sherry vinegar
• 1/4 cup extra-virgin olive oil
• 3 to 4 cups baby arugula (optional)
• 12 barley rusks or 12 small but fairly thick slices toasted whole wheat country bread

1. Cut tomatoes into wedges.
2. If tomatoes are very large, cut wedges in half across the middle.
3. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, vinegar and olive oil.
4. Mixture will become quite juicy quickly if tomatoes are ripe.
5. Line a platter or plates with arugula and arrange rusks or toasted bread on top.
6. Use 2 pieces of bread per serving.
7. Top with tomatoes and juices.
8. Garnish with additional feta and mint, and serve.

sweet tomatoes, salt, beans, celery, garlic, feta, fresh mint, sherry vinegar, extravirgin olive oil, baby arugula, barley rusks

Taken from cooking.nytimes.com/recipes/1017554 (may not work)