Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes

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4 plum tomatoes, halved

1 tablespoon olive oil

Salt and freshly ground pepper

8 whole squid, skinned and cleaned

2 medium Vidalia onions, sliced 1/4-inch thick

1/2 pound arugula

1/2 pound frisee

2 tablespoons olive oil

2 tablespoons fresh lemon juice

6 mint leaves, cut into chiffonade