Brush both sides of bread slices with oil; sprinkle with salt and pepper. Toast bread in 350°F oven until golden brown; rub 1 side of each bread slice with garlic clove. Tear bread into bite-sized pieces.
For the Tomato Water
Line a sieve with cheesecloth. Set the sieve over a bowl deep enough to leave a few inches at the bottom to collect the tomato water.
Pulse all ingredients in a food processor until coarsely chopped; transfer to prepared sieve.
Cover and chill overnight or at least 12 hours.
For the Tomato-Lemon Vinaigrette
Whisk vinegar, zest, brine, and 2 fluid ounces tomato water in a bowl. Slowly drizzle in oil while whisking to create an emulsion; season with salt and pepper.
Combine all ingredients in large bowl; drizzle with 2 fluid ounces Tomato-Lemon Vinaigrette and toss until well coated.