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

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

Description

Studded With Delectably Nutty Wheat Berries, This Substantial Salad Of Charred Tomatoes, Peppers, And Tofu Truly Deserves Its Billing As A Main Course.

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