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Grilled Corn, Carrot and Peach Salad With Basil-Tarragon Vinaigrette

Dini's grilled corn salad — full of fresh, local, produce and tossed in basil tarragon vinaigrette — is the summer salad of your dreams. Check your Walmart store for the latest local produce! Local produce varies by store. Sponsored by Walmart.


Grilled Corn, Carrot and Peach Salad With Basil-Tarragon Vinaigrette

  • 8 medium, thin heirloom carrots, washed, tops and bottoms trimmed, and halved lengthwise
  • 5 firm peaches, cut around the pit in two, resulting in two half moons and two full rounds
  • 4 ears of corn, shucked
  • Oil, for greasing grill
  • Salt, for seasoning
  • 2 bunches fresh baby arugula
  • 1/3 cup toasted sunflower seeds

Basil Tarragon Vinaigrette

  • 1/4 cup fresh tarragon, packed
  • 1/4 cup fresh basil, packed
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 clove garlic, peeled
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice


  1. Heat a grill pan or outdoor grill to medium-high heat and grease with oil.
  2. Place halved carrots on the grill in a single layer and season with salt. Grill 6 to 8 minutes per side, until cooked but still crunchy. Remove to cutting board.

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