Roasted Green-Bean And Potato Salad With Soppressat

Name: Roasted Green-Bean And Potato Salad With Soppressata And Mozzarella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds small new potatoes; 1 pound green beans; 7 1/2 tablespoons olive oil; 3/4 teaspoon salt; 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme; 1/4 pound sliced soppressata or hard salami, cut into quarters; 1/2 pound salted fresh mozzarella, cut into 1/2-inch cubes, at room temperature; 1/2 cup chopped flat-leaf parsley; 1/4 teaspoon fresh-ground black pepper; 2 teaspoons lemon juice

Servings: persons

1
Heat the oven to 450u00b0. On a baking sheet, toss the potatoes with the green beans, 3 1/2 tablespoons of the oil, 1/2 teaspoon of the salt, and the dried thyme, if using. Roast in the center of the oven for 20 minutes. Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using. Roast until the vegetables are golden and tender, about 10 minutes longer. Transfer the vegetables to a large bowl.
2
Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss. Add the lemon juice and toss again. Let stand for 5 minutes to absorb the dressing before serving.
3
Variations: * Line the plates with thin slices of prosciutto and top with the salad.
4
* Add a roasted, peeled, seeded, and sliced red bell pepper.
5
* Add a quarter cup of halved and pitted black olives.
6
Wine Recommendation: Franciacorta, made in Lombardy from an eclectic hodgepodge of grapes, is an offbeat choice but a good one. A lively, exuberantly fruity red wine, it partners salty foods well.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds small new potatoes, 1 pound green beans, 7 1/2 tablespoons olive oil, 3/4 teaspoon salt, and more.

Yes, Roasted Green-Bean And Potato Salad With Soppressata And Mozzarella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Roasted Green-Bean And Potato Salad With Soppressata And Mozzarella

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions