Wheat-Berry Salad with Grilled Tofu

Bring to room temperature, about 30 minutes, before grilling.

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.

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.

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.