Preheat oven to 350º F. Toss the cooked buckwheat on a lined sheet pan with olive oil and a pinch of salt and spread in a single layer. Bake until buckwheat is crispy, stirring half-way through, about 15-20 minutes total. Allow cooling before tossing with lemon zest and parsley. Set aside.
Arrange sliced tomatoes on a serving platter and top with sliced shallots, crispy buckwheat mixture, pecorino, and finish with flaky sea salt.
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