Local Corn & Tomato Tapenade | Dorothy Lane Market

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    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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