Cut the tomatoes in half and scoop out the seeds with a spoon. Chop the seeded tomatoes into ½-inch cubes and place in a medium bowl.

Chop the zucchini into ¼-inch cubes and add to the bowl. Add the basil, ¼ cup olive oil, vinegar, and salt. Stir well. Set aside while you prepare the toasts, or refrigerate for up to 1 day.

When ready to serve the bruschetta, rub the toast slices with the cut sides of the garlic cloves to coat lightly. If desired, drizzle each slice with a teaspoon or so of additional olive oil. Divide the zucchini mixture among the toasts and serve immediately.