2 pounds mixed tomatoes, such as red or yellow beefsteak, cherry, grape, or pear
3 tablespoons red-wine vinegar
3 tablespoons extra-virgin olive oil
6 to 8 ounces baby spinach
Core the beefsteak tomatoes; cut each into 8 wedges. Halve the grape and cherry tomatoes; leave the pear tomatoes whole.
Make the dressing: In a small bowl, whisk together the vinegar and oil; season with salt and pepper. In a large bowl, toss the spinach with half the dressing. Arrange spinach and tomatoes on a platter; drizzle the tomatoes with the remaining dressing. Serve immediately.