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

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This salad is totally inspired by a recent meal at Loew’s Coronado.  I had a watermelon and feta and arugula salad that was life changing (yes, it was that good) and I knew I’d be trying to make it as soon as I got home. But something remarkable happened. The next day at a local Art and Wine Festival in Coronado, I met the chef who created the salad recipe. When I told chef, Shawn Parcells, that I planned to recreate it at home, he gave me this award-winning tip. He said, “compress the watermelon”. I knew the watermelon was incredibly sweet and delicious, but it had never crossed my mind to compress it. I raced home (after a very relaxing couple of days…lol) and created this Compressed Watermelon, Feta and Arugula Salad with Jalapeno Dressing.  Thank you, Shawn for the inspiration.  If you’d like to read more about my weekend trip to Coronado, be sure to read A Weekend Getaway in Coronado, CA: Where to sleep & eat.

This is one of those dishes that makes a statement and your guests will never forget it. I think I got close to the original recipe, and my family loved it. And yes, compressing watermelon is a “thing” and you won’t believe how easy it is to do.

compressed watermelon in vacuum sealed bags.

HOW TO MAKE COMPRESSED WATERMELON

Compressed watermelon is nothing more than watermelon chunks that have been vacuum sealed.  By packaging the watermelon and compressing it in a vacuum sealed bag, you are compressing all the juice and flavor and really concentrating the sweetness.  It really is remarkable that such a simple technique can make such a big difference.

  • Following the instructions on your vacuum sealer, compress the watermelon chunks and let the bag sit in the refrigerator for at least two hours and up to overnight.
  • Then, when ready to assemble the salad, just remove from the pouch.  How simple is that?  Give compressed watermelon a try…you can thank me later!

The rest of this salad uses delicious ingredients and is super easy to pull together.

blender with jalapeno dressing.

HOW TO MAKE THE JALAPENO DRESSING

I use a small food processor to whip everything together, but you could whisk by hand in a bowl (just be sure you mince the jalapeno really fine), or pop the ingredients into a blender.  I prefer that the dressing is smooth and emulsified, so using the food processor or blender will get you that consistency. BTW, this honey lime vinaigrette would also be great on other salads and would make a great marinade for fish or chicken.

I don’t personally like a lot of heat, so I use one small jalapeno.  But feel free to use as much of the pepper as you like.  The spice is offset by the honey in the dressing and the sweetness of the fruit.  You can make the jalapeno lime vinaigrette a day in advance and keep in a covered jar in the fridge until ready to use.

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

How to assemble the compressed watermelon, feta and arugula salad

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.
  • 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!

FAQs about compressed watermelon, feta and arugula salad

Compressed watermelon is fresh watermelon that has been vacuum-sealed to remove air from its cells, which intensifies its color, flavor, and texture. The result is a firmer, almost sashimi-like fruit with a deeper hue and a more concentrated taste.

Compressing watermelon enhances both its texture and flavor. It removes excess air and moisture, giving it a denser, silkier feel and a more vibrant appearance. This technique also allows flavors (like herbs or dressings) to infuse more deeply into the fruit. I didn’t do that in this recipe, but keep it in mind for future uses of your vacuum sealer.

A vacuum sealer and vacuum bags are essential for compressing watermelon. A chamber vacuum sealer works best for full compression, but a standard vacuum sealer (like a FoodSaver) can still create noticeable results. For a no-machine method, some chefs use weighted bags or jars to mimic compression, though it’s less effective.

Yes, you can simulate compression by placing watermelon in a zip-top bag, removing as much air as possible, and weighing it down with heavy objects overnight. While not as dramatic, it still firms up the texture slightly and can help infuse flavors. I tried this first and definitely saw a flavor boost. So much so, that I invested in the foodsaver sealer and have been compressing all kinds of things lately. LOL besides storing food, I’m loving it to compress fruits and veggies.

A simple jalapeño dressing typically includes:

  • Fresh jalapeño (seeded for less heat)

  • Olive oil

  • Lime juice

  • Honey or agave

  • Garlic

  • Salt

  • I’ve added some apple cider vinegar to tie it all together.
    Blend until smooth. Adjust ingredients to taste for heat, acidity, and sweetness.

Use high-quality block feta, ideally made from sheep’s milk. Crumble it yourself for the freshest texture and best flavor. Avoid pre-crumbled feta, which often contains anti-caking agents and has a drier consistency.

You can prep components in advance—compress the watermelon, make the dressing, and wash the arugula. However, assemble the salad just before serving to keep the greens fresh and the watermelon from releasing too much juice.

Compressed watermelon should be stored in the fridge in its vacuum-sealed bag and used within 2–3 days for best texture and flavor. Once unsealed, consume within 1 day.

Additions like fresh mint, cucumber, pickled onions, or toasted pistachios can complement the sweet, spicy, and salty elements. A drizzle of balsamic reduction also works beautifully.  I added some cook shrimp one day and had this for lunch – amazing!

It’s best served chilled. The cold enhances the refreshing quality of the salad and keeps the texture firm.

Yes, all the main ingredients—watermelon, arugula, feta, and jalapeño dressing—are naturally gluten-free. Just double-check labels if you’re using bottled dressing or added condiments instead of my jalapeno dressing.

Baby arugula is ideal for this salad. It has a more tender bite and a mild peppery flavor that pairs well with the sweet watermelon and creamy feta.

Did you enjoy this salad?  If so, please leave a comment below.  Looking for other unique and tasty salads?  Check out some of my favorites.

Healthy Creamy Chicken Caesar Salad or Two

Grape, Pear and Pecan Salad

Jicama, Apple, Carrot, and Shrimp Salad

Wheat Berry, Cherry & Pistachio Salad

Shrimp, Summer Corn and Tomato Salad

Poppyseed Pasta Salad with Chicken, Almonds & Cherries

 

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.
5 from 1 vote
Prep Time 2 minutes
Cook Time 0 minutes
Total Time 2 minutes
Course Soups & Salads
Cuisine General
Servings 2 Served

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

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Ingredients
 
 

  • 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

DRESSING 

  • 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

Instructions
 

  • 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!
Keyword healthy choice, salad
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