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Cut the tomatoes into large, nonuniform pieces, removing any stem bits.
In a large bowl, toss the tomatoes with half the chives, half the parsley, half the dill, the shallot, lemon zest, olive oil, and vinegar.
Season generously with salt and pepper and let marinate at room temperature for 30 minutes.
Heat a medium skillet over medium-low heat.
Add the guanciale and cook gently, stirring every so often, until the pieces are golden and most of the fat has cooked out, 12 to 15 minutes.
Stir in the remaining chives (set a tablespoon or so aside for garnish), parsley, and dill and turn off the heat.
Arrange the tomatoes on a serving platter and pour over the warm, herby fat and crispy guanciale.
Grate over the Pecorino and garnish with the reserved chives and extra chopped parsley and dill.