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Prepare a grill for medium-high heat cooking.
Slice zucchini and squash very thinly lengthwise (preferably with a mandoline).
Brush slices on both sides with oil.
Place on the grill, cover and cook until lightly charred and tender, 3 to 4 minutes, flipping occassionally.
Arrange remaining arugula, grilled squash, tomatoes and cheese on a large platter.
Coarsely chop remaining 1/4 cup almonds, sprinkle over salad and serve dressing on the side.