Active Time

　　1 hour

　　Total Time

　　3 hour

　　Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.

　　

Ingredients

Makes 4 servings

　　

For vinaigrette

1/2 pounds tomatoes, chopped

　　1/4 cup red-wine vinegar

　　1 tablespoon balsamic vinegar

　　2 teaspoons Dijon mustard

　　2 teaspoons sugar

　　1 teaspoon salt

　　1/4 teaspoon black pepper

　　1/2 cup extra-virgin olive oil

　　

For marinated tofu

1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices

　　1 cup reserved tomato vinaigrette

　　1 tablespoon soy sauce

　　

For wheat berries

1 cup wheat berries (whole-grain wheat)

　　1/2 teaspoon salt

　　

For salad

1/2 pound cherry tomatoes (about 14)

　　4 yellow bell peppers (1 1/2 pounds)

　　3 celery ribs, halved lengthwise and thinly sliced

　　3 scallions, halved lengthwise and thinly sliced

　　1/2 cup pitted brine-cured black olives, such as Kalamata, halved

　　1 head Boston lettuce, torn into bite-size pieces (6 cups)

　　1 cup torn fresh mint leaves

　　

Special Equipment

2 (12-inch) wooden skewers, soaked in water for 30 minutes

　　

Make vinaigrette:

Step 1

Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.

　　

Marinate tofu:

Step 2

Combine reserved vinaigrette and soy sauce in a sealable plastic bag. Add tofu, seal bag, and turn to coat. Marinate, chilled, turning bag over occasionally, at least 30 minutes and up to 1 day. Bring to room temperature, about 30 minutes, before grilling.

　　

Cook wheat berries:

Step 3

Simmer wheat berries in unsalted water in a 2- to 3-quart saucepan, partially covered, until tender but still chewy, 1 1/4 to 1 1/2 hours. Drain, then return to pan and stir in salt. Cool to room temperature.

　　

Grill peppers, tomatoes, and tofu:

Step 4

Prepare grill for direct-heat cooking over hot charcoal.

　　

Step 5

Pour off marinade from tofu and pat dry, then transfer to a plate.

　　

Step 6

Thread tomatoes 1/4 inch apart onto skewers.

　　

Step 7

Oil grill rack and grill bell peppers, covered only if using a gas grill, turning occasionally with tongs, until skins are blackened, 10 to 12 minutes. Transfer to a bowl, then cover and let steam 10 minutes.

　　

Step 8

Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.

　　

Step 9

Oil grill rack well, then grill tofu, covered only if using a gas grill, until grill marks appear, about 3 minutes. Loosen tofu with a metal spatula, then turn over and grill until heated through and grill marks appear, about 3 minutes more. Transfer to a clean plate and cover.

　　

Step 10

Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.

　　

Step 11

Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.

　　

Step 12

Halve pieces of tofu diagonally (for a total of 8 triangles).

　　

Step 13

Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.

　　Cooks' note:

　　If you aren't able to grill outdoors, you can cook the tofu and tomatoes in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan. Bell peppers can be broiled on rack of a broiler pan about 2 inches from heat, turning over once, 10 to 20 minutes.