Corn-Tomato Salad with Tapenade

Did I need another French cookbook? A resounding NO, but when I read about this one, Dinner in French by Melissa Clark, published in 2020, I knew I would love it.

I love personal stories, so the introduction in this book was a great read. Ms. Clark tells the story about how her Great-Aunt Martha and Uncle Jack “dragged” her parents to Europe, and they fell in love with France. After she and her sister were born, the annual trips to France continued, sometimes renting houses, other times exchanging houses, which allowed them to stay put for a month AT A TIME, in various regions of France.

Ms. Clark writes about her cooking, “It’s all right there, rooted in my New York-Jewish-Francophile DNA. And my cooking ends up playfully and unmistakably French. At our house, the conversation might be in English, but dinner’s in French.”

According to Ms. Clark, “This salad is all about the contrast between the sugar-sweet corn and the salty olive tapenade. Since many commercial tapenade shamefully neglect to include anchovies along with the olives and capers, I like to make my own.” I do as well.

I did learn a trick from the author. She suggests microwaving whole corn cobs, 5 minutes for four. I simply wrapped them in a towel first. What I didn’t expect was that the husk part came off in basically one piece. No corn silk with which to deal. Fabulous trick.

Fresh Corn and Tomato Salad with Tapenade

For the tapenade dressing:
1 1/2 cups pitted Kalamata olives
1/2 cup fresh basil leaves, coarsely chopped
1/4 cup fresh parsley leaves
2 tablespoons capers, drained
1/3 cup extra-virgin olive oil
Grated zest of 1/2 lemon
Juice of 1 lemon, plus more as needed
2 oil-packed anchovy fillets, chopped
1 garlic clove, finely grated or minced
1/2 teaspoon freshly ground black pepper

For the salad:
4 ears fresh corn, cooked, kernels sliced off and reserved
1 pint red cherry tomatoes, halved
1/2 small red onion, thinly sliced
3/4 cup fresh basil leaves, torn
3/4 cup fresh parsley leaves

Flaky sea salt, for serving
Sliced baguette, for serving

Combine the olives, basil, parsley, capers, oil, lemon zest and juice, anchovies, garlic, and pepper in a blender. Pulse to form a coarse paste. Taste, and add more lemon juice if it tastes flat.

Toss the corn kernels, tomatoes, red onions, basil, and parsley together in a large bowl. Fold in just enough tapenade to coat the vegetables.

Sprinkle the salad lightly with flaky sea salt, and serve it with the remaining tapenade and some bread alongside.

There is actually quite of bit of tapenade “dressing” for this salad, so you can always spread it on the bread while enjoying the salad.

I also think white beans would be really good in this salad, along with the corn and tomatoes.

But as it is… fabulous. And a great idea to use tapenade as a base for a dressing. I added a bit more lemon juice.

This salad would be a perfect picnic salad, served alongside grilled chicken, ham sanwiches, or sausages.

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