Azuluna Dill and Tomato Tzatziki Sauce
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Azuluna Dill and Tomato Tzatziki Sauce
Bright, zesty, and herb-packed — this Greek-style tzatziki combines cucumber, dill, mint, tomato, and whole-fat Greek yogurt. Ready in minutes and perfect with lamb or anything off the grill.
Yield: 1 pint
Prep Time:
Total Time:
Cuisine: Greek
Ingredients
- 1/2 cup grated English cucumber
- 1/4 cup Roma tomato concassé (peeled, seeded, diced)
- 3/4 cup whole-fat Greek yogurt
- 1 tbsp fresh lemon juice (about 1/2 a lemon)
- 1 clove garlic, grated
- 1 tbsp minced fresh dill
- 1 tbsp minced fresh mint
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Directions
- Drain the cucumber. Place grated cucumber in a clean towel, squeeze out excess liquid, and transfer to a bowl.
- Mix the sauce. Add Greek yogurt, tomato concassé, lemon juice, garlic, dill, mint, salt, and pepper. Whisk to combine, then chill.
- Taste & adjust. Before serving, stir and adjust seasoning with salt, pepper, or lemon to taste.
For step-by-step texture and balance tips, see The Kitchn’s tzatziki guide or explore classic technique in Serious Eats’ tzatziki recipe.
Pro Tips
- Use thick yogurt: Greek yogurt keeps tzatziki creamy; strain thinner yogurt if needed.
- Salt + squeeze: Properly draining the cucumber prevents watery sauce.
- Let it rest: 10–15 minutes in the fridge helps flavors meld.
For more flavor variations (extra herbs, spices, and serving ideas), check BBC Good Food’s tzatziki guide.
Frequently Asked Questions
- How long does tzatziki keep? Store covered in the refrigerator and enjoy within 3–4 days for best quality.
- Can I use a food processor? Yes — pulse briefly for a coarse chop, but avoid pureeing; overprocessing can make the sauce thin and bitter.
- What should I serve it with? Pair with grilled lamb, kebabs, roasted vegetables, pita, or grain bowls.
See USDA guidance on leftovers for general fridge timelines: USDA: Leftovers and Food Safety.
