Tomato Salad With Crème Fraîche and Olive Granola

Peak season heirloom tomatoes don’t need much fanfare to shine. Here you’ll play up their natural sweetness and acidity with a rich swoosh of crème fraîche and a seedy savory granola-like topping for crunch. Salt-cured black olives (the wrinkly, oily-looking ones, as opposed to canned black olives) are the key to the textural topper. They turn slightly crisp and meaty in the oven and play nicely with the granola’s other savory elements: crunchy sunflower seeds, herbaceous fennel seeds, and salty-sweet soy sauce.