This is, really, the best bruschetta I've ever had. If you really hate olives, you can leave them out, but even Dr. H, an olive-hater, loves this bruschetta, olives and all.
3 large ripe tomatoes, peeled, seeded, finely diced
salt to taste
1/4 c. extra-virgin olive oil
3 TBS chopped pitted black and/or green olives
3 TBS finely slivered fresh basil
2-3 garlic cloves, minced
pepper to taste
one baguette or other bread, sliced into 1/2 inch slices
1. In colander, season tomatoes with salt, stir, and let drain for about 45 minutes.
2. Meanwhile, combine oil, olives, basil, and garlic until well mixed. Season with salt and pepper. Add to tomatoes to mixture and stir to combine.
3. Broil or grill slices of bread. Put tomato mixture on bread slices and serve.
That's all! It is truly amazing!