Food Recipes Salads Vegetable Salads Heirloom Tomato Salad with Pickled Ramp Vinaigrette Be the first to rate & review! This simple salad is all about perfect, in-season produce like onion-y ramps and juicy heirloom tomatoes. It sits well and makes a great potluck or barbecue side salad. By Suzanne Tracht Suzanne Tracht Suzanne Tracht is a driving force in the Los Angeles culinary scene as the chef/owner of Jar, a modern chophouse revered for its timeless setting, and exceptional steaks, braises, and seasonal sides — including Suzanne's sumptuous pot roast.Expertise: braising and grilling.Experience: Suzanne Tracht is highly respected among her peers for the purity of her cooking, especially her signature braises. She was named a Best New Chef by Food & Wine in 2002 for her achievement at Jar, which continues to garner widespread praise in the years since its opening. Dubbed the "Queen of Meat" by locals and critics alike, Suzanne is at the forefront of female chefs and restaurateurs in a classically male-dominated industry. She was an honoree at the 2009 Women in Food James Beard Foundation Awards gala in New York. Her food has been twice showcased on the Food Network's Best Thing I Ever Ate, and she was featured on Bravo's first season of Top Chef Masters. Food & Wine's Editorial Guidelines Updated on August 2, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player Photo: Photo by Huge Galdones / Food Styling by Christina Zerkis Total Time: 15 mins Yield: 6 Ingredients 1/4 cup extra-virgin olive oil 2 tablespoons rice vinegar 2 tablespoons pickled ramp brine plus 1 cup chopped pickled ramps (such as Blackberry Farm), divided 2 1/2 teaspoons kosher salt, divided 1/2 teaspoon black pepper, divided 3 pounds heirloom tomatoes, sliced 15 cherry tomatoes (about 1/2 pound), halved 2 medium-size sweet Maui onions (about 1 pound), cut into 1/2-inch rings 1/2 cup fresh leafy herbs (such as basil, tarragon, parsley, and chervil) Directions 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. Notes Order pickled ramps from Blackberry Farm, or substitute pickled onions. Originally appeared: July 2019 Rate It Print