compressed watermelon Feta & Arugula salad with jalapeno dressing on a plate.
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compressed watermelon in vacuum sealed bags.
blender with jalapeno dressing.
compressed watermelon Feta & Arugula salad with jalapeno dressing on a plate.

Once your watermelon is compressed and your jalapeno dressing is made, it is just a matter of assembling the salad.

Simply add two compressed watermelon chunks on each plate.  Take each slice of Prosciutto and slice in half, then fold into each half into a neat bundle.  Top each watermelon cube with a Prosciutto bundle. Add half the peach sections to each place.  Note:  you can also substitute nectarines for the peaches.  Add half the feta cheese to each plate, top with half of the arugula on each plate and drizzle each salad with about 1 1/2 tablespoons – 2 tablespoons of the dressing.  Serve and enjoy.

There will be salad dressing left over.  Keep if covered in the refrigerator for up to a week.  Use it on other salads or as a marinade for chicken or fish…so good!

compressed watermelon Feta & Arugula salad with jalapeno dressing on a plate.
compressed watermelon Feta & Arugula salad with jalapeno dressing on a plate.

Compressed Watermelon, Feta & Arugula Salad with Jalapeno Dressing

Compressed watermelon, feta and arugula salad gets a slightly sweet and spicy finish with a jalapeno dressing.
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Prep Time 2 minutes
Cook Time 0 minutes
Total Time 2 minutes
Course Soups & Salads
Cuisine General
Servings 2 Served
Calories 131 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1 Cup Compressed Watermelon Chunks
  • 1 Fresh peach or nectarine, pitted and sliced
  • 1/4 Cup Low-fat Feta cheese, crumbled
  • 1/2 Cup Baby arugula
  • 2 Slices Prosciutto, each cut in half and folded into squares


  • 2 tablespoons Lime juice
  • 2 Tbsp. Apple cider vinegar
  • 2 Tsp. Honey
  • ¼ Cup Olive oil
  • ¼ Tsp. Kosher salt
  • 1-2 Small jalapeño peppers halved with stem and seeds removed


  • Start by compressing your watermelon. Take your watermelon and put it in a vacuum sealer bag and vacuum seal it. Let it sit in the refrigerator for at least two hours and up to overnight to let the flavors concentrate.
  • Meanwhile, make your dressing. Add one pepper, lime juice, vinegar, honey, oil and salt to a blender. Puree the mixture until completely smooth.
  • Taste the dressing and if you want more heat, add an addition ½ - 1 jalapeno pepper. Remember, you can always add more, it is just hard to remove the heat if you over do it. Adjust the number of peppers you use to your heat tolerance. Taste salt and honey and adjust if needed. This will keep in the fridge covered for days, and you will have extra so use it on salads, as a marinade for chicken or fish, and/or as a dip too. So good.
  • Assemble your salad. Place the compressed watermelon on two plates. Place half the peaches on each plate around the watermelon, and sprinkle with the crumbled feta cheese. Lay folded prosciutto slices on top of the watermelon. Top with the arugula and drizzle the salad with the jalapeno dressing. Dig in and enjoy!


Calories: 131kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 5mgSodium: 560mgPotassium: 99mgFiber: 1gSugar: 18gVitamin A: 314IUVitamin C: 6mgCalcium: 30mgIron: 0.4mg
Keyword healthy choice, salad
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