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

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.