Makes 6 servings Ingredients: 1-1/2 cups pitted and sliced Kalamata olives 3/4 cup capers in brine, drained 6 pepperoncini (long hot green peppers), cored, seeded and sliced into thin strips 6 cloves of garlic, peeled and sliced thin 2-1/2 cups Terra Medi Extra Virgin Olive Oil 6 ripe beefsteak tomatoes 3 lemons, juice and zest kosher salt 6 To Manna paximadi (barley rusks) 1 cup dry feta cheese, rinsed in cold water and patted dry 2 Tbsp. dried Greek oregano 1 bunch flat leaf parsley, washed and dried, rough chopped into large pieces Prepare Ahead: Combine olives, capers, pepperoncini, garlic and Terra Medi Extra Virgin Olive Oil in a bowl and let sit at room temperature, loosely covered, for 4-6 hours. Preparation: Bring a large pot of water to a boil. Core the beefsteak tomatoes by removing the stems, and score using a sharp knife to make a small “X” on each. Blanch tomatoes in boiling water, submerging for 20 seconds, and plunge immediately into ice water to cool. Peel away the skin and cut into quarters. Using a small knife, remove the seeds and center meat. Set aside. Dice the outer tomato meat and set aside in a non-reactive mixing bowl. Place the seeds and center meat juices into a strainer and force the meat through, leaving only the seeds. Add to the diced tomatoes. Add lemon juice, zest and salt to taste. Combine and set aside. Assembly: Dip the dry rusks in warm water and gently shake off excess liquid. Place one rusk in the center of each plate. Top with 1/4 cup of tomato mixture, allowing the juices to baste the rusk. Spoon a few tablespoons of olive mixture over the tomato and top with an equal amount of crumbled feta. Take a large pinch of oregano between thumb and forefingers and sprinkle liberally over the cheese – be generous. Allow olive oil from the salads to pool on plate. Garnish each plate with plenty of chopped parsley.