Tomato and Wax-Bean Salad with Olive-Oil Croutons

Bring a large pot of water to a boil. Add 1 tablespoon salt and beans and return to a boil, then cook until crisp-tender, 30 seconds to 1 minute. Drain and run under cold water, then drain again and pat dry.

Preheat oven to 375 degrees. On a rimmed baking sheet, toss bread with 1/4 cup oil; season with salt and pepper. Toast, turning occasionally, until golden brown and crisp, 15 minutes. Let cool completely on sheet, about 20 minutes.

In a large bowl, toss beans, tomatoes, dill, remaining 6 tablespoons oil, and vinegar. Add croutons. Season with salt and pepper; serve, garnished with dill flowers and sprigs.