Roasted Green-Bean and Potato Salad

Prepare your palate for a delightful journey to flavor town with our roasted green-bean and potato salad featuring soppressata and mozzarella. This recipe will invite you to experience the marriage of flavors and textures with the tender potatoes, crunchy green beans, salty soppressata, and creamy mozzarella. It's perfect for a hearty lunch or a satisfying side dish.

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

In this recipe, you might encounter an ingredient named soppressata. Soppressata is an Italian dry salami. Although it's often compared to sausages like salami or pepperoni, it's distinguished by its robust flavor and coarser grind. If you can't find it in your local grocery store, you can substitute it with any other dry sausage or salami.

Ingredients for Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

New potatoes: These are young, small, thin-skinned potatoes with a creamy and buttery texture.

Green beans: They add crunch to the salad and are a good source of vitamins A, C, and K.

Olive oil: It provides healthy fats and is used for roasting the vegetables and making the dressing.

Salt: Enhances the flavors of the other ingredients.

Fresh thyme: Gives a subtle, earthy flavor.

Soppressata: This Italian dry salami adds a punch of robust flavor.

Fresh mozzarella: It adds creaminess and a mild flavor to the salad.

Flat leaf parsley: Used for garnish, it brings freshness and color to the dish.

Fresh ground black pepper: Adds a bit of heat and depth to the overall flavor.

Lemon juice: It brightens up the flavors and adds a slight tanginess.

One reader, Blaire Doucette says:

This roasted green-bean and potato salad with soppressata and mozzarella recipe is a game-changer! The flavors are a perfect blend of savory and fresh, and the textures are delightful. It's a hit at every gathering, and I love how easy it is to prepare. Highly recommended!

Blaire Doucette

Cooking Techniques for Roasted Green-Bean and Potato Salad

Roasting the vegetables: This involves tossing the potatoes and green beans with oil, salt, and thyme, then roasting them in the oven until golden and tender.

Assembling the salad: This includes adding the roasted vegetables to a bowl, then tossing them with oil, salt, soppressata, mozzarella, parsley, pepper, and lemon juice. Letting the salad stand for a few minutes to absorb the dressing is also part of this step.

Variations: These are optional additions or modifications to the recipe, such as lining the plates with prosciutto, adding roasted red bell pepper, or including black olives.

Wine recommendation: This provides guidance on pairing the dish with a suitable wine, such as Franciacorta, and explains why it complements the flavors of the salad.

How To Make Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella

The soppressata or salami in this potato salad complements the creamy potato and mozzarella. Green beans add a good freshness and crispness to the dish.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

2lbsnew potatoes,small
1lbgreen beans
7½tbspolive oil
¾tspsalt
2tspfresh thyme,chopped
¼lbsoppressata,or hard salami, sliced
½lbfresh mozzarella,salted
½cupflat leaf parsley,chopped
¼tspfresh ground black pepper
2tsplemon juice

Instructions

Heat the oven to 450 degrees F.
On a baking sheet, toss the potatoes with the green beans, 3½ tablespoons of the oil, ½ 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 for about 10 more minutes until the vegetables are golden and tender.
Transfer the vegetables to a large bowl.
Add the remaining 4 tablespoons oil, 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.

Nutrition

Calories: 723.15kcal
Fat: 48.08g
Saturated Fat: 14.45g
Monounsaturated Fat: 26.77g
Polyunsaturated Fat: 4.40g
Carbohydrates: 50.08g
Fiber: 8.41g
Sugar: 6.18g
Protein: 25.90g
Cholesterol: 67.19mg
Sodium: 1072.46mg
Calcium: 372.40mg
Potassium: 1393.61mg
Iron: 4.25mg
Vitamin A: 173.76µg
Vitamin C: 70.11mg

Helpful Technique for Perfecting This Salad Recipe

When roasting the potatoes and green beans, make sure to spread them out evenly on the baking sheet. Overcrowding can cause the vegetables to steam instead of roast, preventing them from getting that desired golden-brown finish. Also, tossing them halfway through the cooking process ensures even roasting and prevents any side from getting overly charred.

Time-Saving Tips for Preparing This Salad Recipe

Prep ahead: Chop and prepare all the ingredients the night before to save time on the day of cooking.

Multitask: While the vegetables are roasting, use that time to prepare the other components of the salad to maximize efficiency.

Use pre-sliced soppressata and mozzarella: Opt for pre-sliced soppressata and mozzarella to save time on slicing and preparation.

Invest in a good quality vegetable chopper: A vegetable chopper can significantly reduce the time spent on chopping and preparing the ingredients for the salad.

Organize your workspace: Before you start cooking, make sure all your ingredients and tools are easily accessible and organized to streamline the cooking process.

Clean as you go: Wash and put away utensils and dishes as you cook to minimize the cleanup time after the meal.

Follow the recipe: Stick to the recipe to avoid any unnecessary time spent on improvising or correcting mistakes.

Use leftover roasted vegetables: If you have leftover roasted vegetables from a previous meal, incorporate them into the salad to save time on roasting fresh ones.

Substitute Ingredients For Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe

new potatoes - Substitute with Yukon Gold potatoes: Yukon Gold potatoes have a similar waxy texture and buttery flavor, making them a great substitute for new potatoes in this recipe.
green beans - Substitute with asparagus: Asparagus can provide a similar crunch and earthy flavor to the dish, complementing the other ingredients in the salad.
olive oil - Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for olive oil in this recipe.
soppressata - Substitute with pepperoni: Pepperoni can provide a similar spicy and savory flavor to the salad, adding a delicious kick to the dish.
fresh mozzarella - Substitute with burrata: Burrata has a creamy texture and mild flavor, making it a great substitute for fresh mozzarella in this salad.
flat leaf parsley - Substitute with cilantro: Cilantro can add a fresh and herbaceous flavor to the salad, similar to flat leaf parsley.
lemon juice - Substitute with white wine vinegar: White wine vinegar can provide the acidity and tanginess needed in the recipe, replacing the lemon juice effectively.

Presenting Roasted Green-Bean and Potato Salad With Soppressata and Mozzarella

Elevate the plating: Present the roasted green beans and potato salad with a focus on visual appeal. Ensure that the colors of the ingredients pop and the arrangement is visually striking.
Incorporate artistic elements: Introduce artistic elements to the plating, such as using drizzles of olive oil to create elegant patterns or incorporating edible flowers to add a touch of sophistication.
Utilize elegant serving ware: Choose elegant and refined serving ware that complements the rustic yet refined nature of the dish, such as artisanal ceramic plates or sleek, modern platters.
Focus on precision: Pay close attention to the placement of each component on the plate, ensuring that every element is meticulously arranged to create a visually stunning presentation.
Emphasize balance and symmetry: Strive for a balanced and symmetrical presentation, ensuring that the salad is arranged in a harmonious and visually appealing manner on the plate.
Highlight the ingredients: Showcase the quality of the ingredients by arranging them in a way that allows each component to shine, creating a visually captivating display of fresh, vibrant produce.
Incorporate texture: Consider incorporating elements that add textural contrast to the dish, such as a delicate sprinkle of flaky sea salt or a garnish of crispy fried shallots for added visual and sensory interest.
Create a focal point: Design the plating to have a focal point that draws the eye and captures attention, such as a carefully placed cluster of green beans or a striking arrangement of mozzarella slices.
Embrace minimalism: Emphasize a minimalist approach to plating, allowing the natural beauty of the ingredients to take center stage while maintaining a sense of refined simplicity.
Consider negative space: Utilize negative space on the plate to create a sense of balance and elegance, allowing the dish to breathe and the components to stand out against the backdrop of the plate.

Essential Kitchen Tools for Making This Salad

Oven: Used for roasting the potatoes and green beans to perfection.
Baking sheet: To evenly distribute the potatoes and green beans for roasting.
Spatula: For turning the vegetables during roasting and tossing the salad.
Large bowl: To mix and toss the salad ingredients together.
Knife: For slicing the soppressata and mozzarella.
Cutting board: To provide a stable surface for slicing the soppressata and mozzarella.
Measuring spoons: For accurate measurement of salt, thyme, and lemon juice.
Mixing bowl: To mix the dressing and toss the salad ingredients.
Whisk: For emulsifying the dressing ingredients.
Plates: For serving the salad.
Wine glasses: To serve the recommended wine with the salad.

Storing and Freezing Tips for Roasted Green-Bean Salad

This salad is best served immediately after preparing, while the potatoes and green beans are still warm and the mozzarella is slightly melted.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days.
To reheat, place the salad in a microwave-safe dish and heat in 30-second intervals, stirring in between, until warmed through. Alternatively, you can reheat the salad in a skillet over medium heat, stirring occasionally, until heated through.
It's not recommended to freeze this salad, as the texture of the potatoes, green beans, and mozzarella may become unpleasant after thawing.
If you want to prepare the salad in advance, you can roast the potatoes and green beans up to a day ahead and store them in the refrigerator. When ready to serve, reheat the vegetables in the microwave or skillet, then toss with the remaining ingredients as directed in the recipe.

How To Reheat Leftover Salad

To reheat leftover roasted green-bean and potato salad with soppressata and mozzarella, start by preheating your oven to 350°F (175°C). This temperature will gently warm the ingredients without overcooking them.
Spread the leftover salad evenly on a baking sheet lined with parchment paper. The parchment paper will prevent the potatoes and green beans from sticking to the baking sheet and make cleanup easier.
Before placing the baking sheet in the oven, drizzle a small amount of olive oil over the salad. This will help revive the flavors and prevent the ingredients from drying out during the reheating process.
Place the baking sheet in the preheated oven and reheat the salad for 10-15 minutes. Keep an eye on the salad to ensure that the mozzarella doesn't burn or become too crispy.
If you prefer a quicker reheating method, you can use a microwave. Transfer the desired portion of the leftover salad to a microwave-safe dish and heat it on high power for 1-2 minutes, or until the salad is heated through.
After reheating, give the salad a gentle toss to redistribute the ingredients and flavors evenly. If the salad seems a bit dry, you can add a small amount of fresh olive oil and a squeeze of lemon juice to brighten up the flavors.
For an extra burst of freshness, consider adding some chopped fresh herbs like parsley or basil to the reheated salad. This will help to revive the flavors and give the dish a new twist.
If you find that the soppressata has become a bit soggy during storage, you can remove it from the salad before reheating and add it back in just before serving. This will help maintain its texture and flavor.

Interesting Trivia About Roasted Green-Bean and Potato Salad

The roasted green-bean and potato salad with soppressata and mozzarella recipe is a delicious and versatile dish that can be customized to suit different tastes. It can be served as a main course or as a side dish, and it pairs well with a variety of wines. This recipe offers a great opportunity to experiment with additional ingredients such as prosciutto, red bell peppers, and black olives to enhance the flavors. Additionally, the use of fresh thyme and lemon juice adds a refreshing and aromatic touch to the dish. This salad is a perfect choice for a light and flavorful meal.

Is Making This Salad at Home Cost-Effective?

This roasted green-bean and potato salad with soppressata and mozzarella recipe is moderately cost-effective for a household. The use of affordable ingredients like potatoes, green beans, and soppressata makes it budget-friendly. The addition of fresh mozzarella may increase the cost slightly, but it adds a delightful flavor. The approximate cost for a household of 4 people is around $20. Overall Verdict: 8/10. This dish offers a satisfying blend of flavors and textures, making it a worthwhile and economical choice for a family meal.

Is This Salad Recipe Healthy or Unhealthy?

The roasted green-bean and potato salad with soppressata and mozzarella recipe has both healthy and unhealthy aspects. On the positive side, it includes nutrient-rich ingredients like potatoes, green beans, and parsley, which provide essential vitamins, minerals, and fiber. The use of olive oil as the primary fat source is also beneficial, as it contains heart-healthy monounsaturated fats and antioxidants. However, the recipe also contains high-fat and high-sodium ingredients like soppressata and mozzarella, which can contribute to excessive calorie, saturated fat, and sodium intake if consumed in large quantities.

To make this recipe healthier, consider the following suggestions:

Reduce the amount of soppressata and mozzarella, or opt for lower-fat and lower-sodium alternatives like turkey soppressata and part-skim mozzarella
Increase the proportion of vegetables in the dish, such as adding more green beans or incorporating other nutrient-dense vegetables like cherry tomatoes or roasted red peppers
Use a combination of olive oil and a lighter vinegar, such as balsamic or red wine vinegar, to create a lower-calorie dressing while still maintaining flavor
Experiment with herbs and spices to add depth and complexity to the dish without relying on excessive amounts of salt or fat
Serve the salad alongside lean proteins like grilled chicken or fish to create a balanced and satisfying meal

Editor's Opinion on This Soppressata and Mozzarella Salad

This roasted green-bean and potato salad with soppressata and mozzarella recipe is a delightful combination of flavors and textures. The roasted vegetables provide a hearty base, while the soppressata and mozzarella add a savory and creamy element. The addition of fresh thyme and lemon juice brings a bright and refreshing touch to the dish. The suggested variations offer exciting ways to customize the salad to suit different preferences. Overall, this recipe is a wonderful balance of ingredients that come together to create a satisfying and flavorful salad.

Enhance Your Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe with These Unique Side Dishes:

Roasted Brussels Sprouts with Balsamic Glaze: Toss the Brussels sprouts with olive oil, salt, and pepper, then roast until crispy. Drizzle with a balsamic glaze before serving for a sweet and tangy flavor.

Grilled Corn on the Cob with Chili Lime Butter: Grill the corn until charred, then slather with a mixture of butter, chili powder, and lime juice for a spicy and zesty kick.

Crispy Parmesan Zucchini Fries: Coat zucchini sticks in a mixture of breadcrumbs and Parmesan cheese, then bake until golden and crispy. Serve with marinara sauce for dipping.

Honey Glazed Carrots with Thyme: Roast carrots with honey, butter, and fresh thyme until caramelized and tender. The perfect balance of sweet and savory flavors.

Berry and Spinach Salad with Citrus Vinaigrette: Toss together fresh berries, baby spinach, and a homemade citrus vinaigrette for a refreshing and vibrant salad that pairs perfectly with the main dish.

Similar Salad Recipes to Try

Crispy Parmesan Garlic Roasted Potatoes: These crispy and flavorful roasted potatoes are a perfect side dish for any meal.

Mediterranean Stuffed Bell Peppers: These colorful and delicious stuffed bell peppers are filled with a flavorful mixture of ground meat, rice, and Mediterranean spices.

Honey Balsamic Glazed Carrots: These tender and sweet glazed carrots are the perfect side dish for any dinner. The honey and balsamic glaze adds a delicious depth of flavor.

Appetizers and Desserts That Complement Roasted Green-Bean and Potato Salad

Appetizers:

Stuffed Mushrooms: For a delicious and savory appetizer, try making stuffed mushrooms filled with a flavorful mixture of breadcrumbs, garlic, and herbs. These bite-sized treats are perfect for any gathering and are sure to impress your guests.

Bruschetta: Create a refreshing and vibrant bruschetta by topping crispy slices of toasted bread with a mixture of ripe tomatoes, fresh basil, and tangy balsamic glaze. This classic Italian appetizer is a great way to start any meal.

Desserts:

Chocolate Mousse: Indulge in a rich and creamy chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder. The smooth texture and intense flavor will satisfy any sweet tooth.

Berry Parfait: Layer juicy mixed berries with creamy vanilla yogurt and crunchy granola for a refreshing and satisfying dessert. The combination of sweet, tart, and crunchy textures creates a delightful treat.

Why trust this Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe:

This recipe offers a delightful combination of fresh, wholesome ingredients. The new potatoes and green beans are roasted to perfection, creating a delightful texture and flavor. The addition of soppressata and fresh mozzarella adds a savory and creamy element, while the flat leaf parsley and fresh thyme bring a burst of freshness. The dressing, made with olive oil and lemon juice, ties everything together beautifully. With its balanced flavors and vibrant colors, this dish is sure to impress and satisfy.

If you enjoyed this Roasted Green-Bean and Potato Salad with Soppressata and Mozzarella Recipe, head over to the Recipe Sharing forum and let us know how it turned out for you!

FAQ:

Can I use regular potatoes instead of new potatoes?

Yes, you can use regular potatoes if you don't have new potatoes on hand. Just make sure to cut them into similar sizes as the green beans for even roasting.

Can I substitute the soppressata with another type of cured meat?

Absolutely! You can substitute soppressata with salami, prosciutto, or even cooked bacon for a different flavor profile.

Can I make this salad ahead of time?

Yes, you can prepare the roasted green bean and potato salad ahead of time. Just store it in an airtight container in the refrigerator and add the dressing and fresh herbs just before serving to keep it fresh and vibrant.

Can I use dried mozzarella instead of fresh mozzarella?

Fresh mozzarella works best for this recipe because of its creamy texture and mild flavor. Dried mozzarella may not provide the same taste and texture, but you can use it as a substitute if fresh mozzarella is not available.

What can I serve with this salad?

This salad pairs well with grilled meats, roasted chicken, or even as a standalone dish for a light lunch. It's versatile and complements a variety of main courses.