For the toasted bread, drizzle the oil over the ciabatta and sprinkle over the salt. Heat a griddle pan until smoking and chargrill the bread for 2-4 minutes on each side, or until golden-brown and toasted. Remove from the pan and rub each slice of toast with the cut-side of half a garlic clove.
For the tomato topping, combine all the ingredients in a bowl and mix well, then season, to taste, with salt and freshly ground black pepper.
To serve, pile the tomato mixture on top of the toasted bread.
