Serves4
- Active time:1 hr
- Start to finish:3 hr
June 2007
Studded with delectably nutty wheat berries, this substantial salad of charred tomatoes, peppers, and tofu truly deserves its billing as a main course.
For Vinaigrette
-
1/2
lb
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-oz) 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)
-
4
cups
water
-
1/2
teaspoon
salt
For Salad
-
1/2
lb
cherry tomatoes (about 14)
-
4
yellow bell peppers (1 1/2 lb)
-
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
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.
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.
Grill peppers, tomatoes, and tofu:
-
Prepare grill for direct-heat cooking over hot charcoal (moderately high heat for gas); see “
Grilling Procedure.”
-
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.
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.
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.