Watermelon salad with pickled rind

Experience the delightful mix of sweet and tangy flavors with our refreshing watermelon salad topped with pickled rind. Perfect for a summer day!

Ingredients:

• 1 seedless watermelon (about 3 lb.)
• 1 cup apple cider vinegar
• ¾ cup granulated sugar
• 1 tablespoon plus 1 tsp. kosher salt
• 1 teaspoon yellow mustard seeds
• 1 teaspoon crushed red pepper
• ½ teaspoon freshly ground black pepper, plus more for serving
• 230g feta cheese, crumbled (about 2 cups)
• 1 cup plain whole-milk Greek yogurt
• ¼ cup plus 2 Tbsp. heavy whipping cream
• ¼ cup fresh lemon juice (from 2 lemons)
• 3 cups baby arugula
• ¼ cup chopped roasted, salted pistachios
• flaky sea salt, for serving
• 2 tablespoon olive oil

Instructions:

1. Peel the outer green skin of the watermelon using a vegetable peeler and discard it. Cut off the ends and then remove the white rind from the flesh while the watermelon is in an upright position. Place the watermelon in a bowl or on a plate to catch any drips, cover it, and refrigerate until you're ready to use it.
2. Dice the white rind into cubes that are about 1/2 inch in size. In a saucepan, combine vinegar, 1 cup of water, sugar, kosher salt, mustard seeds, crushed red pepper, and black pepper. Bring the mixture to a boil over medium-high heat and let it boil for 1 minute. Take it off the heat and stir in the rind cubes. Allow it to sit at room temperature, uncovered, for 1 hour before refrigerating it in the liquid for an additional hour. (The pickled rind can be kept in the pickling liquid in the refrigerator for up to 2 weeks.)
3. In a food processor, blend feta, yogurt, and heavy cream until smooth, which should take about 30 seconds. Add lemon juice and continue processing until well combined, about 15 seconds. Cover the mixture and refrigerate until you're ready to use it, for up to 3 days.
4. Slice the whole watermelon into quarters lengthwise and then into slices. Spread the whipped feta on a large platter. Arrange the watermelon slices and arugula on top. Sprinkle with pistachios, the desired amount of pickled rind, flaky sea salt, and black pepper. Finish by drizzling with oil.

Summary:

• Calories: 2640 kcal
• Fat: 155 g
• Protein: 78 g
• Carbs: 245 g
• Potassium: 1758 mg
• Magnesium: 208 mg