Ingredients

• 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
• 1 (14-ounce) block extra-firm tofu, cut crosswise into 4 thick slices
• 1 cup reserved tomato vinaigrette
• 1 tablespoon soy sauce
• 1 cup wheat berries (whole-grain wheat)
• 1/2 teaspoon salt
• 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

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Instructions

1. Purée all vinaigrette ingredients in a blender. Reserve 1 cup vinaigrette for marinating tofu.
2. Marinate tofu: 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.
3. 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.
4. Cook wheat berries: 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.
5. 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.
6. Grill peppers, tomatoes, and tofu: Prepare grill for direct-heat cooking over hot charcoal. Pour off marinade from tofu and pat dry, then transfer to a plate. Thread tomatoes 1/4 inch apart onto skewers. 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. Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes. 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.
7. Prepare grill for direct-heat cooking over hot charcoal.
8. Pour off marinade from tofu and pat dry, then transfer to a plate.
9. Thread tomatoes 1/4 inch apart onto skewers.
10. 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.
11. Grill tomatoes, covered only if using a gas grill, turning over once, until blistered and softened, 3 to 4 minutes.
12. 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.
13. Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes. Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture. Halve pieces of tofu diagonally (for a total of 8 triangles). Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.
14. Assemble salad: Stir together tomatoes, celery, scallions, olives, wheat berries, and 1/2 cup vinaigrette. Let stand, uncovered, 15 minutes.
15. Peel and seed peppers, then cut into 1-inch-wide strips. Stir into wheat-berry mixture.
16. Halve pieces of tofu diagonally (for a total of 8 triangles).
17. Toss lettuce and mint on a platter, then top with wheat-berry mixture and tofu. Drizzle with some vinaigrette; serve remainder on the side.