mixed tomato salad... 15 minutes

 

the goods:

 

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.