Wash and dry baby spinach.
Pick cilantro from their stems. Wash and dry, set aside.
Slice cherry tomatoes (don't be too thin). If using other tomatoes, cut into bite-sized cubes.
Cut peach into bit-sized cubes.
Make the dressing: combine the vinegar, sugar, water, fish sauce, and black pepper in a small mixing bowl. Whisk in the oil gradually. Set aside (at room temperature) for later use.
In a large mixing bowl, add all ingredients for the salad. Spoon or pour a small amount of vinaigrette over them and toss gently.
Taste and add more vinaigrette if needed (only a tiny amount at a time to prevent baby spinach from being soggy).
Transfer the salad to 4 cold plates. Serve immediately.