Grilled Summer Squash Salad with Arugula, Ranch Tomatoes and Tarragon Vinaigrette

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1 cup olive oil

1/2 cup sherry vinegar

1/4 cup chopped fresh tarragon leaves

Kosher salt

Cracked black pepper

2 zucchini, sliced lengthwise, 1/4-inch thick

2 yellow squash, sliced lengthwise, 1/4-inch thick

1 pound arugula

1 pint tear-drop tomatoes, cut in 1/2