Chop the tomatoes and sun-dried tomatoes into small pieces, and put them in a bowl. Add the chopped basil leaves, a pinch of sea salt, a teaspoon of extra virgin olive oil, the dried oregano, and mix.
Cut the fresh mozzarella into thin slices.
Grill the sliced bread for a couple of minutes on each side on a hot barbecue for the best bruschetta, but you can also toast it in a griddle pan or in a toaster. Rub each bread slice with a cut clove of garlic, then drizzled with some good extra virgin olive oil.
Top the bread with the chopped tomatoes mix, a couple of slices of mozzarella, black olives and another drizzle of olive oil.
Serve while still warm for the tastiest bruschetta you have ever had.