4 roma (plum) tomatoes
1/2 pound romano beans
extra-virgin olive oil
sea salt
8 slices good crusty bread (such as Pugliese)
7 ounces feta cheese, in one piece (see note)
freshly ground pepper

Preheat oven to 375°. Cut tomatoes in quarters lengthwise without coring. Snap tops off the beans and leave beans whole. Set tomatoes on a large baking sheet with sides and drizzle with olive oil and sprinkle with salt. Toss tomatoes with your hands to coat with oil, then spread them on one half of the baking sheet. Place in the oven and roast for 15 minutes until sizzling.

Meanwhile, put romano beans in a bowl and drizzle with a little olive oil and salt and toss them. After tomatoes have roasted for 15 minutes, add beans to the baking sheet, spreading out as much as possible. Continue roasting vegetables about 30 minutes or until beans are tinged all over with brown and tomatoes are soft and slightly browned on skin sides. Remove vegetables from oven (vegetables can be left at room temperature for a few hours before serving).

Brush bread slices with olive oil and place on a baking sheet and toast in the oven until golden brown, 12 to 15 minutes (or if desired, grill or broil bread to toast more quickly). Cut bread slices in half crosswise and set aside until ready to serve.

To serve, divide beans among 8 salad plates. Top each piece of bread with a tomato quarter and place two on each plate. Slice feta about 1/4-inch thick and put a few slices on each plate. Drizzle everything with a little olive oil, then crank some pepper over each. Serve immediately with a knife and fork, or eat all with your hands.

to drink with this: a nice dry rosé (one I've been liking this summer is Louis Jadot).

note: buy a good sheep’s-milk feta in a chunk, rather than the crumbled stuffed at the grocery store. Look for a French variety if available; they tend to be a little milder and less salty.