Cucumber-Dill Tzatziki

Name: Cucumber-Dill Tzatziki
Prep time: 10 min
Total time: 10 min
Yield: 2 cups sauce
Cuisine: Greek
Ingredients: 2 Persian cucumbers, cut into small dice (about 1¼ cups); 1 cup (240 ml) Greek yogurt; ¼ cup (60 ml) fresh lemon juice; ¼ cup chopped fresh dill, plus more for serving; 1 teaspoon kosher salt; 1 teaspoon freshly ground black pepper

Published November 12, 2026

Cooking Club Team · 10 min

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Creamy cucumber-dill tzatziki with Persian cucumber and fresh dill

This cool, tangy sauce is packed with diced Persian cucumber and fresh dill. Spoon it over flatbreads and grain bowls, serve it as a dip, or pair it with smoked salmon and roasted vegetables.

THE RECIPE

Cucumber-Dill Tzatziki

Prep10 min

Cook0 min

Total10 min

Makes2 cups

Ingredients

2 Persian cucumbers, cut into small dice (about 1¼ cups)
1 cup (240 ml) Greek yogurt
¼ cup (60 ml) fresh lemon juice
¼ cup chopped fresh dill, plus more for serving
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

Add the diced cucumbers, Greek yogurt, lemon juice, dill, kosher salt, and black pepper to a small bowl. Stir until evenly combined.
Use immediately or transfer to an airtight container and refrigerate for up to 4 days. Stir before serving if the cucumber releases water, and garnish with more dill if desired.

Tips and Storage

Persian cucumbers offer a pleasant skin-to-flesh ratio and require no peeling.
Dice the cucumber finely so every spoonful has an even texture.
Stir the tzatziki before serving if the cucumber releases liquid.
Store in an airtight container in the refrigerator for up to 4 days.

Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.

Sauce No-Cook Greek