To make the salsa verde combine the parsley, anchovy, capers and garlic in a small bowl. Slowly add the olive oil, whisking to combine. Season with salt and pepper.
To make the salad, cut the tomatoes into random shapes (wedges or thick slices) and put them in a bowl. Add 1/4 cup of the olive oil, oregano, salt and pepper. Heat a grill to very high heat.
Place the tomatoes on the grill, some on the cut side and some on the skin side. Do not move the tomatoes while they cook, allow them to develop grill marks and blisters without losing their freshness. After 3 to 4 minutes, or when the tomatoes are well charred, remove them and reserve.
Cut the Boucheron goat cheese into 1-inch rounds. Brush the goat cheese with olive oil and place it on the hot grill. Grill the cheese for 1 minute or less on one side and allow the cheese to develop a crust without burning it. Remove the cheese and place it grilled side up on a plate.
Place the tomatoes over and around the cheese, drizzle with the salsa verde and finish the dish with a few drops of red wine vinegar and coarse salt.