Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

  • Active Time 5m
  • Total Time 40m

Serves 4

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.
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.


  • 2 pounds small new potatoes
  • 1 pound green beans
  • 7 1/2 tablespoons olive oil, divided
  • 3/4 teaspoon salt, divided
  • 2 teaspoons chopped fresh thyme, of 1/2 teaspoon dried thyme
  • 1/4 pound sliced soppressata or hard salami, cut into quarters
  • 1/2 pound salted fresh mozzarella cheese, 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


Heat the oven to 450 degrees F. 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.

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.


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.

Recipe reprinted by permission of Food and Wine. All rights reserved.

RecID 1306

nutrition information per serving

641 calories; 41g total fat; 49mg cholesterol; 1087mg sodium; 41g carbohydrates; 8g fiber; 27g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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