Tomato Bread Salad with Herbs

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2 tablespoons red-wine vinegar

2 garlic cloves, minced and mashed to a paste with a pinch salt

Pepper, to taste

1/2 cup extra-virgin olive oil

4 cups 3/4-inch cubes crusty bread

1 pound vine-ripened red tomatoes, cut into 3/4-inch wedges

1 pound vine-ripened yellow tomatoes, cut into 3/4-inch wedges

1/2 cup nicoise or kalamata olives

1/2 cup fresh basil leaves, washed well, spun dry and chopped fine

2 tablespoons fresh marjoram leaves, chopped fine