Fresh Summer Tomato Bruschetta with Mozzarella & Basil

Make the most of peak tomato season with this Fresh Summer Tomato Bruschetta with Mozzarella & Basil. Juicy tomatoes, fresh mozzarella, basil, garlic, and balsamic come together on crisp toasted baguette for an easy summer appetizer.

Fresh Summer Tomato Bruschetta with Mozzarella & Basil

It's officially that time of year when farmers' markets are overflowing with tomatoes, and I couldn't be happier about it. There is something about a perfectly ripe summer tomato that makes you want to keep things simple and let it shine. When tomatoes are this good, they don't need much—just a few fresh ingredients and a piece of crusty bread.

That's exactly what I love about bruschetta. Juicy tomatoes are tossed with olive oil, balsamic vinegar, salt, and pepper, then paired with fresh mozzarella and basil before being piled onto crisp, garlic-infused baguette. The result is fresh, bright, and full of the flavors of summer.

I added fresh mozzarella to this version because I wanted to give the classic tomato bruschetta a little more substance. The creamy cheese adds a mild, savory richness that works beautifully with the acidity of the tomatoes and balsamic, while still letting the tomatoes remain the star.

This is the kind of recipe I want to make while summer tomatoes are at their peak—simple enough for a casual afternoon, beautiful enough to serve to guests, and perfect alongside a cold drink or as part of a relaxed summer meal. If you've got a basket of ripe tomatoes sitting on your counter right now, this is a delicious way to put them to work.

-- Ingredients

This bruschetta keeps things simple and lets fresh summer tomatoes do the heavy lifting. The mozzarella adds a little extra richness, while basil, garlic, olive oil, and balsamic bring everything together.

Fresh Produce

• large ripe tomatoes
• fresh basil leaves
• garlic cloves

Dairy

• fresh mozzarella cheese

Bread

• fresh baguette

Pantry & Seasonings

• extra-virgin olive oil
• balsamic vinegar
• salt & pepper

--Equipment

This is a simple recipe that doesn't require much equipment. A sharp knife and a sturdy baking sheet are really all you need to turn a few fresh ingredients into a beautiful summer appetizer.

You'll Need

• Large baking sheet
• Serrated knife
• Cutting board
• Small mixing bowl
• Small bowl for the garlic oil
• Whisk
• Spoon for topping the bruschetta
• Serving platter

My Go-To's

These are the kitchen tools I reach for most often when making simple appetizers and fresh summer recipes.

• Large Rimmed Baking Sheet – Perfect for toasting the baguette slices evenly under the broiler.
• Serrated Knife – A serrated knife makes quick work of the tomatoes and the bread.
• Small Whisk – Ideal for quickly combining the olive oil and balsamic into a simple dressing.

-- Let's Make It Together

Start by making the tomato topping. Whisk together 1½ tablespoons olive oil, 1½ tablespoons balsamic vinegar, salt, and pepper. Stir in the diced mozzarella and tomatoes, then set aside.

For the garlic oil, combine the remaining olive oil with the minced garlic.

Slice the baguette diagonally and arrange on a baking sheet. Broil until lightly toasted, about 30 seconds to 1 minute. Flip, drizzle with the garlic oil, and broil again until lightly golden and crisp.

Slice the basil into thin ribbons. Arrange the toasted bread on a platter, spoon the tomato-mozzarella mixture over each slice, and garnish with basil. Finish with the remaining balsamic vinegar and serve immediately.

-- Perfecting the Cooking Process

The tomatoes are the star of this recipe, so choose the ripest, most flavorful tomatoes you can find. Farmers' market tomatoes are especially wonderful here, but any ripe summer tomato will work.

Don't skip the garlic oil on the bread. Rather than simply rubbing the toast with garlic, combining minced garlic with olive oil creates a more evenly distributed garlic flavor and gives the bread a beautifully savory finish.

Keep an eye on the baguette while it's under the broiler. It takes only a minute or two to get beautifully crisp, and the difference between perfectly toasted and burned can happen quickly.

For the freshest texture, assemble the bruschetta just before serving. The longer the tomato mixture sits on the bread, the softer the baguette becomes.

-- Add Your Touch

This recipe is delicious as written, but there are plenty of ways to make it your own.

• Add a pinch of crushed red pepper flakes for a little heat.
• Swap the fresh mozzarella for creamy burrata.
• Add a handful of finely chopped olives for a salty Mediterranean twist.
• Finish with a drizzle of pesto instead of—or alongside—the balsamic.
• Add thinly sliced prosciutto for a more substantial appetizer.
• Use heirloom tomatoes in different colors for a beautiful presentation.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

A Taste of Summer

When tomatoes are at their peak, simple recipes like this are exactly what I want to make. If you're looking for more ways to enjoy the best of summer produce, try these favorites next:

• Summer Peach & Burrata Salad with Mint & Balsamic Glaze
• Small Batch Blueberry Coconut Muffins
• Caramelized Zucchini with Whipped Feta, Pistachios & Mint
• Nectarine & Feta Salad with Toasted Almonds
• Citrusy Garlic Steak with Fresh Mango Salsa

Before You Start

What kind of tomatoes are best for bruschetta?
Use ripe, flavorful tomatoes that are juicy but not overly soft. Heirloom, Roma, vine-ripened, or other garden-fresh tomatoes all work beautifully.

Can I make the tomato mixture ahead of time?
You can prepare the tomato and mozzarella mixture a few hours ahead and refrigerate it, but bring it back toward room temperature before serving. Wait to toast and top the bread until you're ready to serve.

Why do you add mozzarella to the bruschetta?
Fresh mozzarella gives this version a little more substance than a traditional tomato-and-basil bruschetta. Its mild, creamy flavor complements the acidity and sweetness of the tomatoes without overpowering them.

Can I use another type of bread?
Absolutely. A crusty Italian loaf, ciabatta, or sourdough will all work well. Choose a sturdy bread that can hold the juicy tomato topping without becoming too soft.

Can I skip the balsamic glaze?
Yes. The balsamic vinegar is incorporated into the tomato mixture, so you still get that bright acidity. The final drizzle adds another layer of balsamic flavor and a beautiful finishing touch.

Summer Peach & Burrata Salad with Mint & Balsamic Glaze

 

Celebrate peach season with this Summer Peach & Burrata Salad with Mint & Balsamic Glaze. Sweet ripe peaches, creamy burrata, peppery arugula, fresh mint, and a drizzle of balsamic come together in a light, refreshing salad that's perfect for lunch or a summer dinner.

Summer Peach & Burrata Salad with Mint & Balsamic Glaze

Stone fruit season is one of my favorite times of the year. As soon as peaches start showing up at the farmers market and grocery store, I can't wait to bring them home and find new ways to enjoy them beyond dessert. Whether they're tucked into breakfast, paired with grilled meats, or layered into fresh salads, there's just something about ripe summer peaches that makes every meal feel a little more special.

I'll admit, I had to convince my husband to give this one a try. He's definitely more of a savory kind of guy and has never been the biggest fan of fruit in his salads. But after one bite, he was completely on board. Maybe it was the rich, creamy burrata, the subtle peppery bite of the arugula, or the way the sweet peaches balanced everything so beautifully. Whatever the reason, this salad quickly earned a spot on our list of summer favorites.

We love enjoying fresh salads like this for a leisurely lunch or serving them alongside grilled chicken, steak, or seafood for an easy summer dinner. The combination of juicy peaches, creamy burrata, crisp greens, fresh mint, and a light drizzle of balsamic glaze feels elegant without being complicated, making it just as perfect for entertaining as it is for a quiet meal at home.

As long as peaches are in season, this Summer Peach & Burrata Salad with Mint & Balsamic Glaze will be on repeat in our kitchen. It's fresh, colorful, and one of those recipes that reminds me just how delicious simple, seasonal ingredients can be.

-- Ingredients

One of the best things about this salad is that every ingredient has a purpose. Sweet, juicy peaches are balanced by peppery arugula, creamy burrata, fresh mint, and a drizzle of good olive oil. The result is a salad that's simple, elegant, and full of fresh summer flavor.

Salad Greens

• Green leaf lettuce
• Arugula

Fresh Produce

• Ripe peaches
• Red onion
• Fresh mint

Dairy

• Burrata cheese

Finishing Touches

• Extra-virgin olive oil
• Flaky sea salt
• Freshly ground black pepper
• Balsamic glaze (served on the side)

-- Equipment

You won't need anything fancy for this salad—just a few kitchen basics and quality serving pieces that let the fresh ingredients shine.

You'll Need

• Large salad bowl or serving platter
• Sharp chef's knife
• Cutting board
• Small serving bowl or bottle for the balsamic glaze
• Salad tongs or serving spoons

My Go-To's

These are a few kitchen staples I reach for whenever I'm building fresh seasonal salads.

• Medium Serving Platter – Perfect for building salads with creamy burrata cheese so it doesn't sink to the bottom.
• Chef's Knife – A sharp knife makes clean slices through ripe peaches and delicate burrata.
• Olive Oil Cruet – Makes it easy to drizzle just the right amount of extra-virgin olive oil over the finished salad.

-- Let's Make It Together

Start by arranging the green leaf lettuce and arugula in a large serving bowl or on a wide platter. Using mostly green leaf lettuce with just enough arugula creates the perfect balance—the greens stay light and crisp while the arugula adds just a subtle peppery bite.

Nestle the sliced peaches throughout the greens, followed by the thin slices of red onion. Tear the burrata into generous pieces and place it around the salad so every serving gets a little of its creamy goodness.

Scatter the torn mint leaves over the top, then finish with flaky sea salt, freshly ground black pepper, and a generous drizzle of extra-virgin olive oil.

Transfer the balsamic glaze to a small serving dish or bottle and place it on the table so everyone can drizzle their own. Since balsamic glaze has a bold, concentrated flavor, serving it on the side lets each person find the balance they enjoy most.

Serve immediately while the peaches are at their juiciest and the burrata is wonderfully creamy.

-- Perfecting the Salad

The best salads start with the best ingredients, and this one is no exception. Choose peaches that are fragrant and slightly soft to the touch—they should be ripe but still hold their shape when sliced.

Using mostly green leaf lettuce with a smaller amount of arugula keeps the peppery flavor from overwhelming the sweetness of the peaches. And don't skip the flaky salt. Just a small sprinkle enhances both the fruit and the creamy burrata in a surprising way.

Finally, allow the burrata to come to room temperature for about 20 minutes before serving. Its creamy center will be softer and even more luxurious.

-- Add Your Touch

This salad is easy to customize depending on what's in season or what you have on hand.

• Add toasted pistachios or pecans for extra crunch.
• Top with grilled chicken for a heartier meal.
• Substitute nectarines for the peaches.
• Add prosciutto for a sweet-and-savory twist.
• Finish with a sprinkle of cracked pink peppercorns for color and gentle spice.

Set the Mood

Meals taste even better when the table feels inviting. Here are a few simple ways to set the mood for this recipe.

More Fresh Summer Favorites

If you're making the most of summer produce, here are a few more seasonal recipes to enjoy while the markets are overflowing with fresh fruits and vegetables:

• Mediterranean Summer Squash & Pinto Bean Skillet with Toasted Sourdough
• Caramelized Zucchini with Whipped Feta, Pistachios & Mint
• Creamy Summer Labneh with Peaches, Pistachios & Prosciutto
• Marinated Cherry Tomatoes and Angle Hair Pasta
• Citrusy Garlic Steak with Fresh Mango Salsa

These recipes celebrate simple ingredients, vibrant flavors, and the joy of gathering around the table during the best days of summer.

Before You Start

Can I make this salad ahead of time?
You can prep the ingredients a few hours in advance, but wait to assemble the salad until just before serving to keep the greens crisp and the peaches fresh.

What if I can't find burrata?
Fresh mozzarella or goat cheese make a wonderful substitute, although burrata's creamy center gives the salad its signature richness.

Should I peel the peaches?
No. The skin adds beautiful color, texture, and helps the slices hold their shape.

Why serve the balsamic glaze on the side?
Balsamic glaze has a rich, concentrated sweetness, and everyone's preference is different. Serving it at the table allows each person to add just the amount they enjoy without overwhelming the delicate balance of the salad.

Tropical Blueberry Coconut Lime Muffins

These Tropical Blueberry Coconut Lime Muffins are bursting with juicy blueberries, sweet coconut, and fresh lime zest for a bright, summery breakfast treat inspired by memories of Hawaii. Soft, tender, and perfect for brunch, afternoon tea, or an easy make-ahead breakfast.

Tropical Blueberry Coconut Lime Muffins

Some recipes come from a craving, and others come from a memory.

Every August, as our wedding anniversary gets a little closer, I find myself thinking back to the beautiful days we spent in Hawaii. I remember the warm ocean breeze, the colorful flowers, and all the fresh tropical flavors that seemed to find their way into nearly every meal. It never fails—this time of year I start reaching for coconut, citrus, and sweet fruit, hoping to bring just a little piece of those memories back into my own kitchen.

That's exactly how I created these Tropical Blueberry Coconut Lime Muffins.

The blueberries are the star of the show, while shredded coconut adds a tropical flavor and the fresh lime zest brightens every bite without overpowering the fruit. The result is a tender, bakery-worthy muffin that feels fresh, sunny, and perfect for late summer mornings.  These are flavors come out heavenly.

Whether you're enjoying one with a cup of hot tea on the porch, serving them at a weekend brunch, or packing one for an afternoon snack, these muffins are a little reminder that sometimes the best recipes aren't just about the ingredients—they're about the memories that inspire them. I hope they bring a little taste of sunshine to your kitchen, just as they do to mine every August.

Enjoy!

-- Ingredients

One of my favorite things about these muffins is how each ingredient brings something different to the finished loaf. The blueberries stay juicy, the coconut adds gentle sweetness and texture, and the lime brightens everything without overpowering the fruit.

Dry Ingredients

• All-purpose flour
• Baking powder
• Salt

Wet Ingredients

• Large egg
• Granulated sugar
• Canola oil
• 2% milk
• Greek yogurt
• Vanilla extract
• Zest of 1 large lime

Add-Ins

• Fresh blueberries
• Flour (for coating the blueberries)
• Unsweetened shredded coconut

Topping

• Unsweetened shredded coconut
• Coarse sugar

-- Equipment

You won't need anything fancy to make these muffins. A few basic baking tools and a couple of favorite kitchen essentials are all it takes to create tall, tender muffins with beautifully golden tops.

You'll Need

• Standard 12-cup muffin pan (or 6 well muffin pan) Note: I use every other well in a 12 cup pan to allow the domes to raise high without obstruction.
• Paper muffin liners (optional)
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Rubber spatula
• Measuring cups and spoons
• Microplane or fine grater (for the lime zest)
• Cooling rack

My Go-To's

These are a few baking tools I reach for again and again. They've become staples in my kitchen and make baking days just a little easier.

• USA Pan Muffin Pan – Bakes evenly and releases muffins beautifully.
• Microplane Classic Zester – Perfect for getting all that fragrant lime zest without the bitter white pith.
• OXO Silicone Spatula – Great for gently folding the batter without overmixing.

-- Let's Make It Together

These muffins come together in just two bowls and don't require a mixer, making them perfect for an easy weekend bake.

Start by whisking together the flour, baking powder, and salt in one bowl. In a separate bowl, whisk the egg and sugar until smooth before adding the oil, milk, Greek yogurt, vanilla, and fresh lime zest.

Gently fold the dry ingredients into the wet ingredients until just combined. Toss the blueberries with a teaspoon of flour before folding them into the batter along with the shredded coconut. This simple step helps keep the berries evenly distributed throughout the muffins.

Divide the batter evenly between six muffin cups, filling each nearly to the top for those beautiful tall bakery-style domes. Note: if using a 12 cup muffin pan place batter in every other well.  That way the tops can raise and spread high without any side obstructions. Sprinkle the tops with the remaining coconut and a light dusting of coarse sugar.

Bake at a high temperature for the first few minutes to encourage a nice rise, then reduce the oven temperature until the muffins are golden and a toothpick inserted in the center comes out clean.

Let them cool for a few minutes before transferring them to a wire rack. They're especially delicious while still slightly warm.

-- Perfecting the Baking Process

The secret to tall, bakery-style muffins is starting with a hot oven. The initial burst of heat gives the batter a quick lift before the temperature is lowered to finish baking gently.

Tossing the blueberries with a little flour helps prevent them from sinking, while the Greek yogurt keeps the crumb moist and tender. Be careful not to overmix the batter—just a few streaks of flour are perfectly fine before folding in the blueberries and coconut.

-- Add Your Touch

These muffins are wonderfully versatile, and it's easy to customize them based on what you have in your pantry or the flavors you're craving. A few simple swaps can make them feel brand new while keeping that bright tropical character.

• Use raspberries instead of blueberries.
• Add white chocolate chips.
• Substitute lemon zest for the lime.
• Sprinkle sliced almonds on top.
• Use sweetened coconut for a more sweet muffin.

Set the Mood

A good meal deserves a great setting. Here are a few easy ways to set the mood when serving this dish.

More Tropical-Inspired Favorites

If you're anything like me, once August rolls around it's hard not to reach for bright citrus, sweet tropical fruit, and plenty of coconut. These recipes have all been inspired by those sunny island flavors that bring back some of my favorite memories. If you enjoyed these Tropical Blueberry Coconut Lime Muffins, here are a few more tropical-inspired favorites to add to your menu:

• Coconut Dream Pancakes – Light, fluffy pancakes with a hint of coconut that make any breakfast feel like a vacation.
• Citrusy Garlic Steak with Fresh Mango Salsa – Juicy grilled steak topped with a bright mango salsa that's perfect for summer grilling.
• Island Turkey Salad – A fresh, colorful salad packed with tropical-inspired flavors for an easy lunch or light dinner.
• Hawaiian Steak Feast with Grilled Zucchini & Whipped Feta – A hearty summer dinner with island-inspired flavors and plenty of fresh vegetables.
• Tropical Strawberry Coconut Muffins – Another bright, fruit-filled muffin that's perfect for breakfast, brunch, or an afternoon treat.

I hope these recipes bring a little sunshine to your kitchen and inspire you to create your own delicious summer memories, one bite at a time.

-- Before You Start

Can I use frozen blueberries?
Yes. Add them straight from the freezer and toss them with the flour first. You may need to add a minute or two to the baking time.

Why toss the blueberries with flour?
The light coating helps suspend the berries throughout the batter so they don't all sink to the bottom.

Can I make these ahead?
Absolutely. Store the muffins in an airtight container for up to three days, or freeze them for up to three months.

Can I make smaller muffins?
Yes. Divide the batter in a mini muffin pan and begin checking for doneness after about 8 minutes.

Cheesy Turkey & Spinach Tacos with Fresh Guacamole

 

Give taco night a fresh summer twist with these Cheesy Turkey & Spinach Tacos with Fresh Guacamole. Seasoned ground turkey, wilted spinach, melty mozzarella, homemade guacamole, and juicy tomatoes come together in an easy 30-minute meal that's perfect for busy weeknights or Taco Tuesday.

Cheesy Turkey & Spinach Tacos with Fresh Guacamole

Taco night is one of those dinners that never seems to get old around our house. It's quick, customizable, and always a welcome answer to the question, "What's for dinner?" But every now and then, I like to take the familiar and give it a fresh seasonal twist without making it any more complicated.

These Cheesy Turkey & Spinach Tacos start with seasoned ground turkey and sautéed onions, then fresh spinach is folded in until just wilted. Instead of sprinkling cheese on top, a handful of shredded mozzarella is stirred directly into the warm turkey mixture, where it melts completely into the filling. You don't really notice the cheese itself—it simply makes the filling a little richer, a little creamier, and helps bring all of the flavors together.

To finish things off, each taco gets a generous spoonful of homemade guacamole and a scattering of fresh diced tomatoes. The creamy avocado, bright lime, and juicy tomatoes add freshness that makes these tacos especially perfect during the summer months.

It's the kind of meal that's easy enough for a busy Tuesday evening but satisfying enough that you'll find yourself making it long after Taco Tuesday has passed. Simple ingredients, fresh flavors, and just enough of a twist to make a familiar favorite feel brand new.

Enjoy!

-- Ingredients

This recipe starts with simple, everyday ingredients that come together into a taco filling that's hearty, fresh, and full of flavor. The homemade guacamole and fresh tomatoes keep everything light enough for summer while the cheesy turkey filling makes it satisfying enough for dinner.

Ground Turkey - Lean ground turkey creates a lighter taco filling that's still hearty and flavorful once it's seasoned.

Taco Seasoning - Use your favorite store-bought taco seasoning or try my Homemade Taco Seasoning for even more fresh flavor and complete control over the spice level.

Homemade Taco Seasoning

Olive Oil - Used to soften the onions and build the flavor base for the filling.

Yellow Onion - Adds sweetness and depth as it cooks with the turkey.

Baby Spinach - Fresh spinach wilts directly into the filling, adding color, texture, and an easy serving of vegetables.

Mozzarella Cheese -- Instead of sitting on top of the tacos, the mozzarella melts directly into the turkey mixture, creating a creamy texture that brings all of the ingredients together.

Corn Tortillas - Warm corn tortillas add wonderful flavor and hold up beautifully to the hearty filling.

Avocado - The foundation of a simple homemade guacamole that's creamy and fresh.

Lime - Fresh lime juice brightens the guacamole and adds a little zing to every bite.

Garlic Powder - Adds subtle savory flavor without overpowering the avocado.

Jalapeño - A little fresh jalapeño gives the guacamole just enough kick while keeping it balanced.

Tomato - Fresh diced tomatoes add brightness, freshness, and beautiful color to finish the tacos.

Salt & Black Pepper - Simple seasonings that bring all the fresh ingredients together.

-- Equipment 

• Large nonstick skillet
• Medium mixing bowl
• Chef's knife
• Cutting board
• Wooden spoon
• Measuring spoons
• Citrus juicer 
• Tortilla warmer or dry skillet

(My Go-To's)

• Large nonstick skillet
• Citrus juicer

-- Let's Make It Together

These tacos come together quickly, which makes them perfect for busy weeknights. While the onions soften in the skillet, gather the ingredients for the guacamole so it's ready to go when the filling is finished.

Once the turkey is browned, the spinach quickly wilts into the meat before the taco seasoning and a splash of water create a flavorful sauce. Stirring the mozzarella directly into the warm filling is my favorite part—it melts completely, making the mixture rich and creamy without feeling heavy.

Warm the tortillas, spoon in the cheesy turkey filling, then finish each taco with homemade guacamole and plenty of fresh diced tomatoes. Dinner is served.

-- Perfecting the Cooking Process

Cook the onions until they're soft before adding the turkey—they create the flavor foundation for the filling. Don't overcook the spinach; it only needs a minute or two to wilt. Stir the mozzarella into the hot turkey mixture after most of the liquid has evaporated so it melts evenly throughout the filling. Finally, warm your tortillas just before serving for the best texture and flavor.

-- Add Your Touch

Tacos are one of the easiest meals to customize, so don't be afraid to make them your own. A few simple swaps can completely change the flavor while keeping dinner quick and easy.

• Swap ground chicken or lean ground beef for the turkey.
• Use pepper jack, Monterey Jack, or cheddar cheese.
• Add sliced radishes or shredded cabbage for crunch.
• Sprinkle with fresh cilantro before serving.
• Finish with your favorite hot sauce for extra heat.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

More Easy Weeknight Dinners

If your favorite meals are the ones that come together without a lot of fuss, you're in the right place. Here are a few more reader favorites that make busy weeknights feel just a little easier.

Air Fryer Parmesan Chicken Cutlets with Lemon Dill Cucumber Salad

Sicilian Lemon Butter Chicken with Garlic Thyme Rice

Easy Cajun Chicken Bowl for Two

Taco Night Favorites

Looking for more ways to freshen up taco night? Whether you're cooking with chicken, beef, turkey, or vegetables, there's always another delicious way to wrap up dinner.

Chicken and Bell Pepper Tacos

Grilled Chili Lime Fish or Chicken Tacos

Slow Cooker Beef Tacos

From My Kitchen to Yours

Some nights, the best recipes are the ones that don't ask much of us. A handful of fresh ingredients, one skillet, and a few warm tortillas are all it takes to turn an ordinary evening into something everyone looks forward to. I hope these tacos become one of those dependable recipes that finds its way into your Taco Tuesday rotation again and again.

Before You Start

Can I make the filling ahead of time?
Yes! Prepare the turkey filling up to two days ahead and refrigerate it. Reheat gently before serving.

Can I use flour tortillas?
Absolutely. Corn tortillas add a more traditional flavor, but flour tortillas work just as well.

Can I use pre-made guacamole?
Yes, although homemade guacamole takes only a few minutes and adds the freshest flavor.

Why add mozzarella instead of taco cheese?
Mozzarella melts completely into the filling, making it creamy and cohesive without overpowering the taco seasoning or fresh toppings.

What can I serve with these tacos?
They're delicious with Mexican rice, black beans, street corn, tortilla chips and salsa, or a simple green salad for a complete meal.

Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes

 

Fire up the grill for this Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes. Herb-marinated flank steak is grilled to perfection, served with a bold roasted red pepper and tomato sauce, and paired with crispy roasted potatoes for an easy steakhouse-inspired dinner at home.

Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes

Doesn't a perfectly grilled steak instantly make dinner feel like an occasion? Add a vibrant homemade sauce and a pan of crispy roasted potatoes, and suddenly an ordinary evening feels just a little more special—all without leaving home.

This Grilled Flank Steak with Salsa Rossa Piccante & Crispy Roasted Potatoes is one of those meals that looks like it came from your favorite neighborhood steakhouse, yet it's surprisingly approachable to make in your own kitchen. A simple herb marinade of fresh rosemary, thyme, smoked paprika, and garlic gives the flank steak incredible flavor, while the Salsa Rossa Piccante—a rich combination of roasted red peppers, San Marzano tomatoes, shallots, garlic, and a touch of red jalapeño—adds bold Italian-inspired character without overwhelming the steak.

The crispy roasted potatoes round out the meal with very little extra effort, making this a complete dinner that's equally suited for a relaxed weekend with the family, casual entertaining, or an at-home date night. It's the kind of recipe that feels impressive when you set it on the table, but it's built from simple ingredients and straightforward techniques that anyone can master.

One of my favorite things about this meal is how beautifully everything comes together on the plate. A generous swipe of the warm Salsa Rossa Piccante, perfectly sliced steak arranged on top, and crisp golden potatoes alongside create a restaurant-style presentation that's easy enough to recreate in your own kitchen. It's proof that sometimes the most memorable dinners don't have to be complicated—they just need good ingredients, a little care, and a recipe you'll want to make again and again.

Enjoy!

-- Ingredients

• Flank Steak - An affordable cut that becomes wonderfully tender when marinated and sliced thinly across the grain.

• Fresh Rosemary & Thyme - Fresh herbs infuse the marinade with savory flavor that complements the grilled steak beautifully.

• Spices: Smoked Paprika, Cayenne, Garlic Powder, Dried Oregano

• Red Wine Vinegar & Olive Oil

• Jarred Roasted Red Peppers - The foundation of the Salsa Rossa Piccante, adding natural sweetness and beautiful color.

• San Marzano Tomatoes - These tomatoes create a rich, smooth sauce with balanced acidity.

• Shallots & Garlic - Build layers of flavor that make the sauce taste like it simmered for hours.

• Red Jalapeno - for a little heat - omit if you don't want it spicy.

• Baby Gold Potatoes - Roast beautifully with crisp edges and creamy centers, making them the perfect side for this steak dinner.

• Italian Parsley - optional topping for the potatoes.

-- Equipment

• Outdoor grill or grill pan
• Large bowl or zip-top bag for marinating
• Small saucepan
• Sheet pan
• Tongs
• Instant-read thermometer
• Sharp carving knife
• Cutting board

My Go-To's

• Instant-read meat thermometer for perfectly cooked steak - I've had mine for 6 years and it's still going strong.

• Heavy-duty sheet pan for evenly roasted potatoes

• Sharp slicing knife for carving flank steak across the grain

-- Let's Make It Together

Whisk together the herb marinade, coat the flank steak well, and let it marinate for at least an hour while the flavors develop.

As the steak comes to room temperature before grilling, prepare the Salsa Rossa Piccante by sautéing the shallots, garlic, and jalapeño before adding the tomatoes and roasted peppers. Let the sauce simmer gently until slightly thickened.

Roast the potatoes until deeply golden with crisp edges and fluffy centers.

Grill the steak until it reaches your preferred doneness, then let it rest before slicing thinly across the grain. Serve over a generous swipe of warm Salsa Rossa Piccante with the crispy potatoes alongside.

-- Perfecting the Cooking Process

The two biggest secrets to this recipe are patience and slicing. Giving the steak time to marinate builds flavor from the inside out, while allowing it to rest after grilling keeps the juices where they belong. When it's time to carve, always slice across the grain into thin slices. This shortens the muscle fibers, making flank steak remarkably tender with every bite.

-- Add Your Touch

This dinner is easy to customize with a few simple swaps.

• Substitute tri-tip or skirt steak if preferred.
• Add grilled asparagus or broccolini alongside the potatoes.
• Finish the steak with shaved Parmesan for an Italian-inspired twist.
• Stir fresh basil into the Salsa Rossa just before serving.
• Serve with grilled rustic bread to soak up every bit of the sauce.

Set the Mood

Part of the joy of cooking is creating a little moment around the meal. Here are a few simple ways to set the mood when serving this dish.

Some dinners manage to feel both comforting and a little bit special, and this is one of them. The herb-marinated flank steak, vibrant Salsa Rossa Piccante, and crispy roasted potatoes come together to create a meal that looks impressive but is surprisingly easy to pull together. It's the kind of dinner that's just as fitting for a quiet weekend at home as it is for sharing with friends around the table.

If you enjoyed this recipe, you might also like my Italian Picnic Sandwich for a Crowd, Sicilian Lemon Butter Chicken with Garlic Thyme Rice, or Grilled London Broil with Grilled Nectarine, Corn, Tomato, & Burrata Salad for more fresh, flavorful meals that feel special without being complicated.

Happy cooking!

Beth ❤️

Before You Start

Why Marinate the Steak?
The herb marinade adds flavor while helping tenderize the flank steak. Even one hour makes a noticeable difference, but up to four hours develops even deeper flavor.

Why Let the Steak Rest?
Resting allows the juices to redistribute throughout the meat. Cutting into the steak too soon causes those flavorful juices to run onto the cutting board instead of staying in each slice.

Why Slice Against the Grain?
Flank steak has long muscle fibers. Slicing across them shortens the fibers, making each bite much more tender.

Can I Make the Sauce Ahead?
Yes! The Salsa Rossa Piccante can be made one or two days ahead and gently reheated before serving, making dinner even easier.

How Do I Know When the Potatoes Are Done?
Look for crisp, golden edges and tender centers. Turning them halfway through roasting helps them brown evenly on all sides.

Can I Cook This Indoors?
Absolutely. A grill pan or heavy cast-iron skillet works beautifully if outdoor grilling isn't an option.