Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

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Ingredients

1. 2 pounds small new potatoes
2. 1 pound green beans
3. 7 1/2 tablespoons olive oil
4. 3/4 teaspoon salt
5. 2 teaspoons chopped fresh thyme, or 1/2 teaspoon dried thyme
6. 1/4 pound sliced soppressata or hard salami, cut into quarters
7. 1/2 pound salted fresh mozzarella, cut into 1/2-inch cubes, at room temperature
8. 1/2 cup chopped flat-leaf parsley
9. 1/4 teaspoon fresh-ground black pepper
10. 2 teaspoons lemon juice

1. Heat the oven to 450°. 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.