Tomato Salad With Crème Fraîche and Olive Granola

Preheat oven to 375°. Toss ½ cup salt-cured black olives, pitted, coarsely chopped, ¼ cup raw sunflower seeds, 2 Tbsp. sesame seeds, 1½ tsp. fennel seeds, and pinch of crushed red pepper flakes with 1 Tbsp. pure maple syrup, ½ tsp. soy sauce, and 2 Tbsp. extra-virgin olive oil on a rimmed baking sheet. Arrange in an even layer and bake until golden brown, 14–16 minutes. Let granola cool.

Arrange 2 lb. heirloom tomatoes, sliced into ½"-thick rounds, on a large plate or baking sheet; drizzle with oil and season with kosher salt. Gently turn to coat well.

Stir one 8-oz. container crème fraîche and 2 tsp. fresh lemon juice in a small bowl to combine; season with kosher salt. Spread crème fraîche mixture across a platter, then top with seasoned tomatoes, leaving any juices on plate behind. Scatter granola and dill sprigs over and sprinkle with flaky sea salt.