Heirloom tomatoesas many different colors and shapes as possible
Small salad greensI used a mix of orach, French cress, and burgundy amaranth
Kosher salt and fresh ground black pepper
Dash of champagne vinegar
Shaved cheeselike Grana Padano
Fresh basilsliced thinly-you could use whole, leaves too if they're very small
Look at each tomato individually and try to cut some of them in different ways to show off their uniqueness, you could dice some, slice some thinly, quarter them, etc.
Put a few slices of tomato on each plate, then season lightly with salt and pepper. Garnish with some of the basil and the pickled chanterelles, then dress the greens with a bit of the ramp oil, salt, pepper and vinegar and place haphazardly around the tomatoes. Shave a few thin slices of cheese over each salad and serve immediately.
This is all about the heirloom tomatoes, using out of season tomatoes won't work for this.