It’s officially fall, y’all.
I know it may not feel like it where you live, but according to scientists, September 23rd is the first official day of fall. It only feels like fall in OKC right now because of the allergies (which are killing me right now, by the way). It’s still a zillion degrees outside and there’s not a leaf to be found on the ground.
Oklahoma hangs onto the last remaining bits of summer like a lint clings to a black shirt. We won’t get a fall season until early November (or late October, if we’re lucky) and even then it will only last for approximately 2.5 days. After that, we’ll be in full-blown winter. Freezing temps, down coats, disappearing sunlight…all of that lasts way longer than fall does around these parts.
I’ve got a few hot-weather recipes still up my sleeve with summer still lingering. I made this cucumber salad last week to go with some beef curry (the curry wasn’t great, but this salad definitely was!) and it was the perfect cool, creamy side dish that I wanted.
Nothing screams summer like cucumbers. There’s always an over abundance here at the local farmers market and fresh cucumbers are the most refreshing thing to eat on a hot summer day.
This cucumber salad is one of my favorites. Dill, feta and sour cream work so well with cucumbers—it’s a match made in heaven.
Cucumber Salad with Feta and Dill
Creamy, cool cucumbers with feta and dill.
- 2 English cucumbers, diced
- 3/4 cup sour cream
- 1/2 cup feta cheese crumbles
- 2 TBS. dill weed (fresh or dried)
- Fresh parsley, chopped, for topping.
- In a large bowl, mix together diced cucumbers, feta, dill and sour cream. Refrigerate until ready to serve. Stir in more sour cream if needed and top with fresh parsley.
In a large bowl, mix together diced cucumbers, feta, dill and sour cream. Refrigerate until ready to serve. Stir in more sour cream if needed.