Lightly Smoked Tomatoes with Griddled Cheese

Yesterday as my pork shoulder gently roasted over hardwood, I had the opportunity to take advantage of such a tiny fire, so I put together this quickish tomato salad. Since it's the beginning of August a number of our herbs are in bloom, and that's when they're at their best - when the sweet pollen highlights everything you already like about them. You will swear you used sugar, but since you've only had a glass or two of viognier from the Cotes du Ventoux, you're still pretty lucid, and certain you don't remember adding any, which you didn't.

7 small tomatoes, quartered
fresh pollen from 3 fennel flower clusters
2 Tbsp Greek oregano flowers

1 Tbsp African basil flowers
1 Tbsp olive oil
1/2 tsp fine sea salt

fresh ground black pepper
1 tsp basil vinegar

1 Tbsp olive oil

1/2 tsp salt
8 ounces halloumi, cut into small squares

1 Tbsp olive oil

fresh ground black pepper
squeeze of lemon

- gently combine tomatoes and herb flowers/pollen with the Tbsp olive oil, 1/2 tsp salt and fresh ground black pepper
- roast over smoldering hardwood until tomatoes just begin to soften - about 10 minutes; remove to serving bowl

- in a nonstick skillet saute halloumi in olive oil until browned on both sides
- season with pepper and squeeze lemon into pan; add cheese to tomatoes
- whisk together basil vinegar, olive oil and salt; drizzle over tomatoes and cheese

Basil Vinegar

1 cup red wine vinegar
1/2 cup mixed African basil flowers and leaves
1/2 tsp sea salt - combine all ingredients and bring to a boil

- remove from heat and allow to steep 30 minutes; bottle