Seed and dice the tomatoes, and place them in a colander set over a bowl to catch the juices. Sprinkle ¾ teaspoon of the salt over the tomatoes, and let them sit while you prepare the rest of the dish.

Combine the olive oil, thyme, and shallots in a small saucepan. Bring to a boil, and then immediately reduce the heat. Simmer gently until the shallots are tender, 10 minutes. Remove the pan from the heat, and discard the thyme.

Strain the shallots, reserving the oil separately, and allow them to cool. Puree the cooled shallots with 2 tablespoons of the reserved oil
in a blender or food processor.

In a small bowl, whisk 3 tablespoons of the shallot puree with the vinegar, garlic, mustard, sugar, and herbs. Slowly whisk in 8 tablespoons of the reserved oil. Season with ½ teaspoon salt and ¼ teaspoon of the pepper. Set the vinaigrette aside.

Preheat the oven to 350°F.

In a medium mixing bowl, toss the bread cubes with ¼ teaspoon salt, the remaining ¼ teaspoon pepper, and 4 tablespoons of the remaining reserved oil.

Spread the bread cubes out on a baking sheet, and bake until crisp, 12 to 15 minutes. Set aside to cool.

In a large mixing bowl, combine the drained tomatoes, toasted bread cubes, and olives, and toss with ¼ cup of the shallot vinaigrette.

To assemble, place a 3-inch round cookie cutter on a plate, and spoon the tomato mixture into the mold, filling it all the way to the top. Remove the mold, and mound 2 tablespoons of the micro greens on top of the tomatoes. Drizzle the plate with a little of the remaining
vinaigrette.

Repeat this for all the remaining three plates, and serve.