Hi! I’m Rebecca, a commercial and editorial food and brand photographer with a studio in Nashville, and I specialize in helping chefs, restaurants, bakers, and makers market with soulful images to elevate their brands, connect with clients, and sell more of their work. I also photograph food for cookbooks and magazines including Edible Nashville and Tennessee Home & Farm.

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Featured Post:

Food Fridays: Sliced Tomatoes With Corn and Feta

June 5, 2015

food fridays



Hello! This is the first installment of my new weekly summer feature, Food Fridays, highlighting fresh and easy summer recipes (along with some pretty photos). Each Friday through June and July, I’ll highlight a different food or drink recipe.

All recipes and a description of the project will be located together HERE.

I chose this first recipe because it’s fresh, fast, tasty, EASY, and healthy, too…

Sliced Tomatoes With Fresh Corn and Feta

Working Time: 15 minutes

Total Time: 15 minutes

3 cups fresh corn kernels (uncooked)

2 cups baby arugula

4 ounces feta, crumbled

2 tablespoons chopped fresh oregano

1/3 cup olive oil

3 tablespoons red wine vinegar

Kosher salt and freshly ground black pepper

2 pounds tomatoes, sliced

1. Combine corn, arugula, feta, oregano, oil, and vinegar in a bowl. Season with salt and pepper.

2. Serve tomatoes topped with corn mixture. Enjoy immediately.

That’s it!

This dish makes a beautiful, colorful, fresh addition to a main course – or a tasty, healthy light snack. It’s also a great way to use tomatoes from your garden.

And it’s so easy.croppedwebFoodFriday-620corn-Botanica_PostLayout2


Recipe Source: Country Living magazine

Photographs by Rebecca Denton Photography

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Rebecca Denton is a food and brand photographer with a studio in Nashville.