In a large bowl, combine the tomatoes, olives, basil leaves, and marjoram. NOTE: At this point, the salad may be refrigerated, covered, for several hours.
Remove from refrigerator an hour or so before serving and bring to room temperature. While refrigerating, prepare salad dressing (see recipe below).
When ready to serve, add the bread cubes, prepared Salad Dressing, salt, and pepper. Toss the ingredients gently to coat; let stand for at least a half-hour before serving.
In a bowl whisk together wine vinegar, garlic, and olive oil until emulsified or well blended.
* I like to choose a mixture of tomatoes from the garden or Farmer's Market (red, yellow, purple, heirloom, etc.) for this salad. Yellow pear tomatoes are especially pretty mixed in. Please do not even attempt this salad with poor-quality tomatoes.
** Basil leaves can be layered on top of one another, rolled into a tight roll, and then sliced. This is called "chiffonade" the basil.
Tomato Bread Salad with Herbs Recipe: https://whatscookingamerica.net/karencalanchini/tomatobreadsalad.htm