Mix tomatoes, basil, garlic and herbs. Drizzle with olive oil and vinegar and combine.
Refrigerate for at least 30 minutes or up to a day.
To serve, place a spoonful of mixture onto toasted bread slices. Garnish with grated parmesan if desired.
Notes
To make the bruschetta. Slice crusty bread into 1/4-inch thick slices. Lay the bread in a single layer, onto a baking sheet. Brush each slice with olive oil and rub with garlic clove (or sprinkle with garlic powder). Toast until lightly browned. Top with tomato topping.