Compressed Watermelon Salad

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Adapted from a recipe of Chef Heath Schecter
Serves 2


  • 1/4 seedless watermelon, rind removed
  • 2 tablespoons champagne vinegar
  • 1/4 cup plus 2 tablespoons extra virgin olive oil, divided use
  • salt and pepper, to taste
  • 1 cup fresh mint, picked for leaves
  • 8 yellow cherry tomatoes, halved
  • 1 generous handful baby arugula
  • 2 radishes, thinly sliced


  1. Cut two 2-inch by 2-inch cubes of watermelon from the half.
  2. Whisk together the vinegar and 2 tablespoons of the olive oil and rub this mixture over all sides of the watermelon cubes.
  3. Season each cube generously with salt and pepper and put them along with 4 torn mint leaves into a cooking pouch.
  4.  Seal in a chamber vacuum sealer, if available, or vacuum seal with a suction sealer (taking care to force the seal before letting liquid into the sealing chamber).
  5. Put the pouches into the refrigerator to marinate for 4 hours to overnight.
  6. Remove from the pouch and cut each large cube into small cubes. Reserve the marinating liquid in the pouch.
  7. Blend the remaining 1/4 cup of olive oil with the about a quarter of the remaining mint.
  8. For serving, toss the arugula with some of the marinating liquid and divide between two chilled plates. Arrange the cubes of watermelon, slices of radish, and tomato halves on the plates, drizzle the plate with the minted oil, and scatter some thinly sliced mint leaves over the top.
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