Grilled Romaine With Tomato Vinaigrette

Ingredients

• 1 medium beefsteak or heirloom tomato (about ½ pound)
• 1 small garlic clove, gently smashed and peeled
• 1 tablespoon balsamic vinegar
• 1 tablespoon plus 2 teaspoons extra-virgin olive oil, divided
• 1/2 teaspoon Dijon mustard
• 1 tablespoon fresh basil leaves, chopped
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 medium romaine lettuce hearts (about 1 pound total), halved lengthwise through the core

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