Dice tomatoes into desired size (we used grape tomatoes sliced in half). Slice red onion and place in bowl with tomatoes.

Juice lemon over tomatoes, then add ¼ cup evoo, salt, and pepper. Allow flavors to marinate together by covering and refrigerating for at least 4 and for up to 24 hours. Brush remaining evoo over bread and grill for 2 minutes on high, until bread is golden. Cut bread into large chunks.

Place tomatoes and onions in a serving bowl. Add fresh herbs and top with toasted bread. Alternatively, you can keep bread sliced and top with marinated tomatoes to serve bruschetta style, topped with fresh herbs.