Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe

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

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

1
Heat the oven to 450.
2
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.
3
Roast in the center of the oven for 20 minutes.
4
Turn the potatoes and beans with a spatula and then sprinkle with the fresh thyme, if using.
5
Roast until the vegetables are golden and tender, about 10 minutes longer.
6
Transfer the vegetables to a large bowl.
7
Add the remaining 4 tablespoons oil and 1/4 teaspoon salt, the soppressata, mozzarella, parsley, and pepper to the bowl and toss.
8
Add the lemon juice and toss again.
9
Let stand for 5 minutes to absorb the dressing before serving.

631

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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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.

Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

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