Local Corn & Tomato Tapenade | Dorothy Lane Market
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Dorothy Lane Market

Local Corn & Tomato Tapenade

PREP TIME 20 mins
COOK TIME 10 mins
SERVINGS 4
Chef Carrie Walters
  • POSTED Jun 26th, 2026
  • BY Chef Carrie Walters

INGREDIENTS

  • 4 ears of fresh corn, cooked and kernels sliced off
  • 1 pt golden or red cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 handful of fresh basil, Torn
  • 1 handful of fresh parsley
  • 3 Tbsp black olive tapenade
  • Flakey sea salt
  • DLM Artisan French Baguette
  • Vera Jane’s Extra-Virgin Olive Oil

INSTRUCTIONS

1
Toss the corn, tomatoes, red onion, basil, and parsley with just enough tapenade to coat the veggies.
2
Sprinkle salad with a little flaky sea salt.
3
Serve with additional tapenade, Vera Jane’s Extra-Virgin Olive, and a DLM Artisan French Baguette

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Local Corn & Tomato Tapenade

PREP TIME 20 mins
COOK TIME 10 mins
SERVINGS 4

INGREDIENTS

  • 4 ears of fresh corn, cooked and kernels sliced off
  • 1 pt golden or red cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 handful of fresh basil, Torn
  • 1 handful of fresh parsley
  • 3 Tbsp black olive tapenade
  • Flakey sea salt
  • DLM Artisan French Baguette
  • Vera Jane’s Extra-Virgin Olive Oil

INSTRUCTIONS

1
Toss the corn, tomatoes, red onion, basil, and parsley with just enough tapenade to coat the veggies.
2
Sprinkle salad with a little flaky sea salt.
3
Serve with additional tapenade, Vera Jane’s Extra-Virgin Olive, and a DLM Artisan French Baguette

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