TOMATOES: Remove the seeds and juices then chop the tomatoes into small pieces. Place them into a medium bowl. Take the basil in your hands and tear them into small pieces, avoid using a knife if you can, add it to the tomatoes. Add the oregano and drizzle in about 2 tablespoons of olive oil to the tomato mixture. Stir to combine. Set aside for at least 30 minutes at room temperature (or up to 6 hours, covered in the refrigerator)

BREAD: Heat a large grill pan over medium-high heat. Or you can do this under the broiler or on an outdoor grill too. Drizzle (or brush) the sliced bread with olive oil. Flip, and drizzle the other side with additional olive oil. Place the bread on the grill. Let the grill heat and crisp the bread through, about 1-3 minutes, then flip and cook the other side for about a minute. Pull the bread off the grill and immediately rub with the cut side of the garlic clove.

ASSEMBLE: When ready to serve, sprinkle the bruschetta mixture with salt and balsamic (if using,) let sit for 5 minutes. Then place spoonfuls of the bruschetta mixture on the prepared bread. I like to sprinkle each slice with an additional pinch of salt, however, this is completely optional!