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very easy
Prep Time
15 mins
Total Time
30 mins
4 - 6


10 slices
Maestro Hot Calabrese Salami
1/2 pkg/65 g
4 cups
Compliments Organic Baby Arugula
1 L
small seedless watermelon, cut into 20 balls or cubes
cantaloupe, cut into 12 balls or cubes
honeydew, cut into 12 balls or cubes
10 slices
San Danielle Prosciutto (deli counter)
about 125 g
1 tub
Tre Stelle Mini Mini Bocconcini, drained
200 g
1/3 cup
Infarm Basil, leaves only
75 mL
1/8 tsp
Clubhouse Cracked Black Pepper
1/2 mL
2 tbsp
balsamic glaze
30 mL
2 tbsp
Panache Extra Virgin Olive Oil
30 mL


Step 1

Preheat oven to 375oF (190oC). Line baking sheet with parchment paper. Lay salami slices in a single layer on parchment. Bake about 10 min., or until crisp. Set aside to cool.

Step 2

Arrange bed of arugula on large platter. Scatter the assorted melon balls over top. Tear prosciutto slices into halves or thirds, nestle around melon balls. Scatter bocconcini , basil leaves and cracked pepper over top. Drizzle with balsamic glaze and olive oil.

Step 3

Crumble the crisped salami over top the salad. Serve immediately.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/6 of the recipe):
19 g
Saturated Fat:
7 g
12 g
1 g
8 g
50 mg
17 g
640 mg
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