Dice the tomato, removing any watery sections and seeds. You don’t need to get all of the watery stuff out, but you should remove a fair amount so that the mixture doesn’t become wet. For example, see photos in my blog post.
In a mixing bowl, mix together all of the ingredients except for the salt (and baguette). Let it sit in the fridge for 1 hour. If you’re short on time, you can either marinate for a shorter amount of time or skip that step altogether.
Toast the baguette slices in an oven at 350 degrees for 5-10 minutes before serving. Watch carefully to avoid burning them.
Add the tomato mixture to the sea salt, then top off the toasted baguette slices with that mix. For extra flavor, garnish with chopped fresh basil and a sprinkle of fresh-cracked black pepper before serving immediately.