Toss the tomatoes with the coarse salt and drain for 30 minutes in a colander set over a bowl.
Toast the bread slices on both sides - use the broiler so they don't get stuck in the toaster - and rub the top of each of the slices with the garlic clove. Brush the top of each of the slices with the olive oil.
Gently press down on the drained tomatoes to extract more juices, transfer them to a bowl, and toss with the vinegar and chopped herbs. Season to taste with pepper. Spoon the tomato mixture in small mounds on top of the toasts. Serve 2 bruschettas as a first course or 1 as an hors d'oeuvre or as part of an antipasto platter.