How to Make It
Whisk together olive oil, rice vinegar, pickled ramp brine, 11/2 teaspoons salt, and 1/4 teaspoon pepper in a small bowl. Set aside.
Layer heirloom tomatoes, cherry tomatoes, onion slices, and herb leaves on a serving platter. Sprinkle with remaining 1 teaspoon salt and remaining 1/4 teaspoon pepper.
Scatter chopped pickled ramps over salad, and drizzle with pickled ramp vinaigrette.
Order pickled ramps from Blackberry Farm, or substitute pickled onions.