4 medium-sized and a handful of cherry tomatoes, seeded and chopped into small bits
2 cloves minced garlic (this is quite a lot of garlic; cut down if you don't want it sharp and garlicky)
a handful of basil leaves, sliced thin
a little drizzle of balsamic vinegar
a slightly bigger drizzle of olive oil
coarse-grained sea salt (or, whatever, just salt)
1 loaf of decent Italian-ish bread, sliced
Combine everything and taste to make sure you have the vinegar/oil/salt/pepper ratio right. Let it sit, covered but unrefrigerated, for about half an hour -- if you can wait that long.
Serve with a slotted spoon so you can drain off some of the juice before putting the tomato mixture on the bread. I like it best with a layer of goat cheese on a whole wheat baguette, topped with lots of bruschetta.