This seemingly simple salad of summer berries, citrus, radishes, and tomatoes gets a kick from a tangy, umami-rich mirin vinaigrette.

Ingredients

• 1/4 cup hot water
• 2 tablespoons mirin (such as kikkoman manjo aji-mirin)
• 2 teaspoons fish sauce
• 2 teaspoons rice vinegar
• 1 teaspoon honey
• 2 fresh green thai chiles, seeded, if desired, and finely chopped (about 3/4 teaspoon)
• 2 teaspoons vegetable oil or avocado oil
• 1 1/2 pounds ripe fresh raspberries (about 5 cups)
• 2 cups red cherry tomatoes (about 10 ounces), halved crosswise
• 2 cups sun gold cherry tomatoes (about 10 ounces), halved crosswise
• 6 mandarin oranges, peeled and sliced crosswise into 1/4-inch-thick rounds
• 3 large radishes, very thinly sliced (about 1 cup)
• flaky sea salt, for garnish

Directions

1. Whisk together 1/4 cup hot water, mirin, fish sauce, vinegar, honey, and chiles in a small bowl. Drizzle in oil, whisking constantly, until combined. Set aside.
2. Stir together raspberries, red cherry tomatoes, and Sun Gold tomatoes in a large bowl. Whisk vinaigrette to reblend, if needed. Spoon 1/4 cup vinaigrette over raspberry mixture; gently toss to coat fruit. Transfer to a large platter. Arrange orange rounds and radishes in and around berry mixture. Spoon remaining vinaigrette over top. Let stand 10 minutes before serving. Sprinkle with flaky sea salt, and serve slightly chilled or at room temperature.