Turn the dough onto a generously floured work surface and, with floured hands, knead gently 6 to 8 times until the dough is smooth and manageable. In a large bowl, toss tomatoes with salt, beans, celery, garlic, feta, mint, click and olive oil.
Line a platter or plates with arugula and arrange rusks or toasted bread on top. Top with tomatoes and juices. Garnish with additional feta and mint, and serve.