Combine the heirloom tomatoes, fresh currants, and halved cherries in a large mixing bowl. Add fresh lemon juice, zest, and half the chopped basil, dill, and cilantro. Toss together lightly.

Cover the bowl and let the salad sit at room temperature for about 30 minutes, allowing flavors to meld.

In a small saucepan, heat olive oil over low heat. Add sliced serrano chili and coriander seeds, infusing for about 10 minutes.

Remove from heat, cool slightly, then transfer to a blender and puree until smooth.

Transfer the salad to a serving platter, garnish with remaining herbs, extra sliced serrano chili, and drizzle with serrano chili oil. Season with flaky sea salt and fresh ground pepper.