Tomato Bruschetta (Real Simple Magazine)

My friend Mary made this super-yummy bruschetta last night. If you have garden tomatoes, you should definitely try this recipe:

Slice a loaf of crusty bread at an angle. Brush it with olive oil on both sides, then broil each side for one minute.

Pull out of the oven and top with yummy topping, which includes:
2 tablespoons oil oil
6 Roma (plum) tomatoes, seeded and diced
6 kalamata olives, pitted and roughly chopped
2 tablespoons fresh oregano or basil, torn (I did a tablespoon of each)
1/2 teaspoon Kosher salt
1/4 teaspoon freshly cracked pepper