- 2 pounds small new potatoes
- 1 pound green beans
- 7 1/2 tablespoons olive oil
- 3/4 teaspoon salt
- 2 teaspoons chopped fresh 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
- 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.