Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

Rating: Unrated

Though it may remind you of an antipasti platter, this combination of cured meat, cheese and roasted vegetables is substantial enough to be a main-dish salad. For a perfect final touch, have the cheese at room temperature, so that it will melt ever so slightly when tossed with the hot potatoes and beans.Plus: More Vegetable Recipes and Tips

By Food & Wine

Gallery

© Melanie Acevedo

Recipe Summary

Yield:
4
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Ingredients

Directions

  • 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.

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  • 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.

Notes

Variations

• Line the plates with thin slices of prosciutto and top with the salad.

• Add a roasted, peeled, seeded, and sliced red bell pepper.

• Add a quarter cup of halved and pitted black olives.

Suggested Pairing

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.

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