Tzatziki is hard to pronounce but so easy to put together. This Greek condiment uses simple ingredients and is fresh, healthy and delicious, a true crowd-pleaser. Use it as a sauce with grilled meats, sandwiches, gyros, tacos, and salads. It's also a great dip with pita chips and raw vegetable platters.
What is tzatziki sauce?
It's a Greek yogurt cucumber sauce, made with Mediterranean staples like fresh herbs (dill and mint), garlic, and lemon.
It's eaten cold as a sauce or dip and is very popular in the Middle East and parts of Europe, or anywhere Greek food is popular.
How do you pronounce Tzatziki? It's tsah-see-key. That's how my Greek friend Irana pronounces it. So that's how I say it.
What to eat with tzatziki
- Dip: pita bread, pita chips, or raw vegetables like carrot sticks, cucumber slices, and bell pepper strips can be dipped. Use it as part of a Mediterranean crudite (fresh veggies) platter.
- Condiment: it pairs well with grilled meats like chicken, lamb, or beef. You can spoon it on kebabs, gyros, souvlaki, or burgers to add a tangy and refreshing element.
- Spread: use it on sandwiches, wraps, or pitas with chicken, turkey, roasted vegetables, lettuce, and tomatoes, and enjoy a delicious Mediterranean-inspired sandwich.
- Salad dressing: Thin out tzatziki with a little lemon juice or olive oil to create a creamy dressing for salads. Toss it with a Greek salad consisting of fresh vegetables, feta cheese and olives.
- Marinade: it can be used for marinating meat, especially chicken or lamb as the yogurt helps tenderize it. Marinate for a few hours before grilling or roasting.
FAQ
Yes! As it allows the flavors to meld. So make it the day before you plan to serve it. It keeps well for a day in the refrigerator before the herbs wilt too much. You can keep it longer in the fridge in an airtight container, but the fresh dill and mint will not be as bright or fresh.
The yogurt should always be natural Greek-style. What can vary is the consistency or thickness depending on what you use this yogurt sauce for.
When making tzatziki dip or sauce, you need thick Greek yogurt with a creamy texture and dense consistency that holds up well with the other ingredients. Plain Greek yogurt is the first choice. If unavailable, strain natural yogurt until it thickens almost like sour cream.
A natural yogurt might work better if you want to make a more fluid sauce (for gyros or a dressing). Or look for a runnier Greek yogurt. They have different consistencies depending on the brand.
I don't recommend freezing tzatziki, though you technically can. The cucumbers and herbs lose the freshness that is characteristic of this Greek sauce.
Yes you can! The ingredients are low-carb, high in protein, low-sugar and healthy.
For a twist on the traditional recipe below, you can substitute Greek yogurt with sour cream. This spread is less fluid than yogurt, so it'll be denser. And, depending on the sour cream you use, it can also be tangier.
It's a good alternative for those who don't like yogurt or who cannot find it where they live.
Ingredient list
- English cucumbers are the most common type. They are long, slender and dark green, somewhat similar to zucchini.
- Greek yogurt: use natural, plain whole milk yogurt for best and tastier results.
- Fresh herbs: dill and mint. Dried ones don't deliver the best flavor.
- Lemon juice: fresh.
- Garlic: fresh, minced.
- Salt.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to choose English cucumbers
- Appearance: they should have a vibrant, dark green color. Avoid dull or yellowish ones, which may indicate overripeness or poor quality. The skin should be smooth and free from blemishes or soft spots.
- Firmness: gently squeeze the cucumber. It should feel firm but not too hard. Avoid soft or mushy cucumbers, as they may be past their prime.
- Weight: a good-quality cucumber should feel relatively heavy for its size. This indicates that it contains a higher water content and is likely to be more crisp and juicy.
Steps to make tzatziki
This creamy sauce is very simple but you need to prepare the cucumbers.
The only step that can be considered elaborate involves grating, salting, and letting the cucumber drain. Fresh cucumbers contain a high water content (sometimes bitter), and removing excess moisture is crucial to avoid a watery tzatziki sauce.
Tzatziki herbs: fresh dill and mint are traditional and contribute a unique flavor. I don't recommend using dried ones as they lack freshness and vibrance. You could use fresh parsley as a substitute, but it won't be the same.
Seed
Cut the cucumber into quarters and use a kitchen knife to remove the line of seeds. Some people peel them also; I don't. Your choice.
Grate
Use a large-holed or coarse grater (a box grater also works). You can also dice it small, but squeezing out the excess liquid is harder.
Drain
Place the grated cucumber in a fine-mesh sieve or colander, sprinkle it with a pinch of salt, and let it sit for about 10-15 minutes. The salt will draw out the excess moisture.
Squeeze
Using clean hands or a kitchen towel, squeeze out as much liquid as possible from the cucumber before adding it to the yogurt mixture.
Mix
The rest of the ingredients are added to the natural yogurt in a bowl and stirred. The amount of salt, pepper, and herbs is a personal choice, so start small and adjust if needed.
Vintage Kitchen Tip
If Greek yogurt is unavailable, strain regular natural yogurt until thick and creamy. Use cheesecloth or a fine-mesh colander over a bowl, and refrigerate for several hours or overnight. Cover it with a clean kitchen towel so it doesn't develop a dry crust.
Related recipes you might like:
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Homemade Tzatziki (Cucumber Yogurt Sauce)
Ingredients
- 1 cup coarsely grated cucumber, seedless (about 1 large cucumber)
- ½ teaspoon salt
- 2 cups full-fat Greek yogurt
- 1 garlic clove, minced
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint
- 2 tablespoons fresh lemon juice
- 1 or 2 tablespoon extra virgin olive oil, plus more to serve
- Salt and black pepper to taste
Instructions
- If you have regular yogurt, let it drain for several hours to a day to thicken. Place a cheesecloth-lined colander (or fine mesh sieve) over a bowl, cover it, and let it sit in the fridge. When ready to use, discard the water collected at the bowl's bottom.
- Cut 1 large cucumber (you can peel it if you want to, I don't) in half lengthwise and then in half again to make quarters. With a kitchen knife, remove the seeds by cutting them downwards (similar to removing the core of a pineapple).
- Grate it using a coarse or large-holed grater, add ½ teaspoon salt and place it in a medium mesh colander over a bowl that can contain it. It should have space for the liquid to collect. Let it sit for 30 minutes. Drain it well by squeezing it with clean hands or a kitchen towel. Or place it on paper towels and blot to remove excess water.
- Place 2 cups yogurt in a medium bowl and add the drained cucumber, 1 minced garlic clove, 1 tablespoon chopped fresh dill, 1 tablespoon chopped fresh mint, 2 tablespoons lemon juice, 1 tablespoon olive oil, salt and black pepper to taste, and stir to combine.
- Check the seasonings, adjust if needed, adding more oil if too lemony, and refrigerate for 1 hour or up to a day, covered with plastic wrap or in an airtight container to avoid dryness.
- Serve cold with extra cucumber slices, pita chips, lemon wedges and fresh herbs.
Notes
Adapted from Around My French Table by Dorie Greenspan
Rebecca Blackwell says
I've had Tzatziki in restaurants, but never made it at home. You recipe looks so delicious that I'm going to make it this week. Thank you so much for sharing!
Sophie says
Tazki is always a family favorite. It’s fresh, herbs and so delicious.
Amanda says
I just love this tzatziki recipe! Those fresh herbs add such a bright flavor, and it couldn't be easier to make. Thanks for sharing!
Elaine Benoit says
I love tzatziki but haven't made it in a long time! Your recipe looks so scrumptious and easy. I can see dolloping this on so many things and I can't wait to try your recipe.
Danielle says
Tzatziki is one of my favorite ways to make my mainevven tastier. I have been making it since a long time ago and it never disappoints. Agree about freezing - not the best idea 🙂
Lizzy says
I love tzatziki - it's such a tasty and healthy sauce to use on so many dishes. Especially when grilling! This recipe is so simple, can't wait to try!
Pam Greer says
Grating the cucumbers is such a good idea! Mine is always too chunky, this recipe comes out perfect!
Julie Menghini says
It's so flavorful and versatile of a sauce. I could eat this all the time.
Caitlyn Erhardt says
Looks like the perfect sauce to me! I can't wait to try this with some grilled chicken and veggies!
Sara Welch says
What a sweet and flavorful sauce! So great on gyros; can't wait to have this on hand for lunch today!
Tristin Rieken says
Such a fabulous and easy tzatziki recipe! Served it with lamb roast and pita and it was delicious.
Trevor Sis Boom says
I love your beautiful shots here and now they are making me feel guilty for basically just spooning it into a bowl for this weeks make up. I must try harder next time. I can't do a do over as I've already eaten it all with a spoon!
Eftychia DreamofCakes says
Yummy Greek recipe!
Kathy says
Delicious looking tzatziki, Paula! Your photos are lovely, as always! I love that you have a vegetable guy who delivers…so jealous!
tricia s. says
Great job securing the herbs and creating this tzatziki - but I have to say your photos are outstanding. Really great, crisp shots of your wonderful results. You make me want to go play around with my camera !!
Kim Bee says
This is one gorgeous tzatziki. I love this stuff. I could eat it right out of the bowl with a giant spoon.
Deb says
I adore the stellar flavor of fresh herbs and try (try...) to grow my own. It's in recipes such as this tzatziki that the lush fresh flavors shine, a stellar Dorie treat!
Cocoa and Lavender says
Lovely photos, Paula! I love my tzatziki without the garlic - as you know - but it is still wonderful. I have never had it with mint before but will from now on. ~ David
Marissa | Pinch and Swirl says
I agree with you that firmer is better when it comes to tzatziki. Yours looks perfect. I've never added dill to it, but it sounds so good.
Julianna says
I haven't tried it with carnitas, but I did make Greek tostadas one day! A fried corn tortilla smothered with refried beans, diced tomatos and cucumbers, feta cheese and tzatziki!!! They were fantastic,,,