Fresh Mozzarella Roasted Potato Salad
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16 oz. Galbani® Fresh Mozzarella, diced
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3/4 cup Galbani® Parmesan, shredded
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1 lb. small red potatoes, quartered
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1/4 cup olive oil
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3 Tbsp. lemon juice
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Salt & pepper, to taste
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2 cloves garlic, minced
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3 sprigs thyme
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12 oz. frozen green beans, cooked then cooled
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1/4 red onion
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1/4 lb. hot soppressata or hard salami, diced
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1 pint cherry tomatoes, cut in half
Cook diced potatoes on cookie sheet at 400 degrees for 25-30 minutes until soft. Remove and let cool.
In large bowl combine oil, lemon juice, salt, pepper, garlic, thyme, and whisk.
Add cooled green beans to dressing.
Add cooled potatoes to dressing.
Add onion, soppressata, fresh mozzarella, cherry tomatoes and parmesan cheese. Toss gently with spoon, cover and place in refrigerator until ready to serve.
-
16 oz. Galbani® Fresh Mozzarella, diced
-
3/4 cup Galbani® Parmesan, shredded
-
1 lb. small red potatoes, quartered
-
1/4 cup olive oil
-
3 Tbsp. lemon juice
-
Salt & pepper, to taste
-
2 cloves garlic, minced
-
3 sprigs thyme
-
12 oz. frozen green beans, cooked then cooled
-
1/4 red onion
-
1/4 lb. hot soppressata or hard salami, diced
-
1 pint cherry tomatoes, cut in half
Cook diced potatoes on cookie sheet at 400 degrees for 25-30 minutes until soft. Remove and let cool.
In large bowl combine oil, lemon juice, salt, pepper, garlic, thyme, and whisk.
Add cooled green beans to dressing.
Add cooled potatoes to dressing.
Add onion, soppressata, fresh mozzarella, cherry tomatoes and parmesan cheese. Toss gently with spoon, cover and place in refrigerator until ready to serve.
« I love it! »
Howard Singer - 10/14/2022