summer salad

Last Friday was okra night at the cabin, and my mom made this delicious salad to go with the main course (the okra). She found it in InStyle magazine, from Hugh Acheson, the chef at Five & Ten in Athens. Sadly, I have never eaten at that much acclaimed restaurant, as it opened after I had already graduated (also, sadly, I am that old). Here's the recipe:

Salad: Toss arugula, large chunks of watermelon, and crumbled feta (my mom used goat cheese). Drizzle with dressing.
Dressing: In a jar with tight lid, mix the following, and then chill:
1 C. olive oil
2 T. fresh lime juice
2 T. champagne vinegar
2 t. chopped fresh thyme
1 small shallot minced into small half rounds
salt and pepper to taste

{image: chowmama, a site with kid-friendly foods that look extremely adult-appealing}