Indy Style

Peaches and Tomatoes: Jolene shares recipes that combine the two delicious flavors!

Ever thought of a peach/tomato combo?

Jolene Ketzenberger, Co-Founder and Proprietor, The Signature Table, says it’s perfect this time of year! On today’s Indy style, she shares recipes for Peach and Prosciutto Flatbreads, along with a Tomato and Peach Basil Salad.

Peach & Prosciutto Flatbreads
Serves 4

1 lb. pizza dough
3 peaches or nectarines, each pitted and cut into 8 wedges
1 tsp. olive oil
Kosher salt and pepper
2 tbsp. fresh lemon juice
2 tsp. chopped tarragon or thyme
3 oz. Gruyère or Parmesan cheese, grated
2 c. baby arugula
4 oz. thinly sliced prosciutto

Heat grill to medium. Divide pizza dough in half and shape each piece into a 5- by 14-inch rectangle.

Toss peaches with oil and 1/4 teaspoon each salt and pepper. Grill dough and peaches until lightly charred, 3 to 5 minutes per side. Transfer peaches to large bowl and pizza dough to cutting board.

Toss peaches with lemon juice, tarragon, and a pinch each of salt and pepper. Sprinkle cheese over dough and grill, covered, until melted, 2 to 3 minutes.

Add arugula to peaches and toss to coat. Top cheesy pizza dough with prosciutto and peach-arugula mixture.

Adapted from

Tomato, Peach & Basil Salad
Serves 4

1/2 small red onion, thinly sliced
1 tbsp. red wine vinegar or balsamic
Kosher salt and pepper
1 lb. heirloom tomatoes
1 lb. yellow peaches or nectarines
2 tbsp. olive oil
1/4 c. basil leaves
2 oz. feta, broken into pieces
2 to 4 sausages (such as andouille or sweet Italian), cooked and sliced

In small bowl, combine onion and vinegar with 1/4 teaspoon salt. Let sit 5 minutes.

Cut tomatoes and peaches into wedges and arrange on platter.
Stir oil into onion mixture and spoon over fruit, then sprinkle with basil, feta, and cracked black pepper.
Arrange sliced sausage around salad.

Adapted from