Cut the tomatoes into wedges, about the size you can eat comfortably without having to cut them further. Put a layer of them (say two tomatoes or so) into a large serving bowl. Take stems off spinach and cut it up with a chef's knife so it's in small pieces, like one-half-inch max size. Sprinkle a handful of this over the tomatoes. Crumble the feta cheese so it's pretty small (but not tiny) and sprinkle a handful of this over the spinach. Cut up the oregano to very very fine and sprinkle a little of this over the cheese. Make another layer of all four ingredients. Keep going if you're making a giant bowl.

When you have as much of the tomato blend as you want, sprinkle the whole thing with vinegar, just enough to moisten the top layer. Don't be too generous; you can always add more. Then drizzle it with olive oil (be generous) and honey (not so generous) and then grind some fresh black peppercorns over the whole thing. Be very generous with the pepper. Toss the whole thing very gently with a large spoon or spatula (or use your hands). Chill this in the fridge for at least an hour before serving. I usually decorate the top of it with a little more feta before serving, and maybe stick a few whole spinach leaves or oregano sprigs on top for decoration too. It's pretty, tasty, and nutritious, and I haven't found anyone yet who doesn't like it.