Spread a few slices of Italian bread with olive oil and crushed garlic. Sprinkle with salt, cut into small pieces and mix with your hands so the oil and garlic is evenly distributed.

Bake in the oven at 300° F until they are crisp and golden (check on them often so they don't burn).   Let cool, and pulse in the food processor until you get chunky bread crumbs - you don't want them to be too fine.  Store in a dry place, and use in place of regular breadcrumbs for a boost in flavor.

Alternatively, you can make the breadcrumbs on the stove. First, process the bread in a food processor, until you get big breadcrumb pieces. Heat 2 Tbs olive oil in a pan, and fry

the breadcrumbs, adding salt, and the pressed garlic at the last two minutes of cooking. Fry them on medium heat, until they are golden brown, and crispy (5-10 minutes).

Mix the olive oil, garlic and pesto into a sauce.  Add salt if necessary.

Slice the tomatoes in thin circles, and place a single layer at the bottom of the serving dish. Pour some of the dressing, some salt, a handful of breadcrumbs and crumbled feta cheese to taste. Repeat with another layer, finishing up with feta. Go liberally on the olive oil, and pesto dressing. Taste and adjust dressing if needed.

Devour and call it a dinner!