Easy Tzatziki Sauce

Tzatziki is hard to pronounce but so easy to put together! Fresh and delicious, it's one of the best summer sauces to have around. It will upgrade any grilled meat, not to mention tacos, salads or as a dip for your next barbecue or pool party.

What is tzatziki?

It's a Greek word for a sauce or dip (depending on what you use it for) made with yogurt, cucumber, fresh herbs (dill and mint in this case), garlic, and lemon.

It's eaten cold and is very popular in Middle Eastern cuisines and parts of Europe.

How to make tzatziki.

The only more elaborate part of this wonderful sauce involves grating and salting the cucumber to rid them of extra liquid (image below, left). They have a large amount of water that needs to be discarded before being mixed with the rest of the ingredients (image below, right).

Otherwise, that liquid would go into the dip and it would become watery and not good at all.

• Herbs: do use fresh herbs for this recipe, dried ones will not achieve the result we want.
• Cucumber: I like to grate it with a large hole Microplane grater, but you can also dice it small.
• Keeping: this sauce/dip keeps for about 2-3 days in the fridge. The cucumber will still release some water, so after a few days, it turns watery and weird. I don't recommend freezing tzatziki, though you technically can. But the cucumbers and herbs won't be the same.

What to eat with tzatziki

Meats: as I mentioned before, this yogurt-based sauce is amazing with grilled meats - lamb and beef are my top choices, but chicken gets a mention too - especially in the form of shawarmas, tacos, gyros, or any type of wrap. I like to use it as a spread in sandwiches with leftover meats.

Salads: if you use a thinner yogurt (dilute store-bought Greek yogurt with some milk), and add more olive oil you have a great salad dressing. I like to adjust the amount of chopped herbs and lemon juice too. You can tailor it to your personal taste.

Dip: use it as a dip and eat it with cucumber and carrot sticks, crackers or pita chips.

Greek or natural yogurt

How do you like this yogurt-based cucumber herb dip? I tend to like it firmer. And with a lot of fresh herbs, in addition to the garlic, lemon, and cucumber.

But you can make it thinner if using it as a dressing for example, or a dipping sauce.

The yogurt should be natural, Greek-style. I sometimes let it drain for a day - put a bowl with a colander on top, cover with a clean kitchen towel or cheesecloth and put the yogurt; let it drain covered in the fridge until you have the consistency you want - to have a thicker yogurt.

You can also make your own homemade yogurt. Good sources for this are Serious Eats and Daring Gourmet.

Other recipes you might like:

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Easy Tzatziki

★★★★★ 5 from 11 reviews

• Author: Paula Montenegro
• Prep Time: 40
• Total Time: 40 minutes
• Yield: 3 cups 1x
• Category: Sauces, dips
• Method: Mixing
• Cuisine: Middle Eastern

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Description

Fresh and delicious, it's one of the best summer sauces to have around. It will upgrade any grilled meat, not to mention tacos, salads or as a dip for your next barbecue or pool party.

 

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Ingredients

Units USM Scale 1x2x3x

• 2 cups greek yogurt
• 1 cup coarsely grated cucumber (seedless)
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra virgin olive oil
• 2-3 garlic cloves (split, germ removed and minced)
• 2 tablespoons minced fresh dill
• 2 tablespoons minced fresh mint
• Salt and pepper to taste

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Instructions

1. If you have regular yogurt, let it drain for a day to thicken it. Simply put a cloth lined colander over a bowl, and let it sit in the fridge. When ready to use, discard the water that will have collected in the bottom of the bowl.
2. Grate cucumber, add ½ teaspoon salt and let it sit for 30 minutes. It will loose a lot of water. Drain it well and add it to a bowl together with the yogurt.
3. Add the rest of the ingredients, mix well, check for seasonings and serve cold.

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Notes

Keeping: this sauce/dip keeps for about 2-3 days in the fridge. The cucumber will still release some water, so after a few days, it turns watery and weird. I don't recommend freezing tzatziki, though you technically can. But the cucumbers and herbs won't be the same.

Herbs: do use fresh herbs for this recipe, dried ones will not achieve the result we want.

Cucumber: I like to grate it with a large hole Microplane grater, but you can also dice it small.

The yogurt should be natural, Greek-style. I sometimes let it drain for a day - put a bowl with a colander on top, cover with a clean kitchen towel or cheesecloth and put the yogurt; let it drain covered in the fridge until you have the consistency you want - to have a thicker yogurt.

You can also make your own homemade yogurt. Good sources for this are Serious Eats and Daring Gourmet.

Keywords: tzatziki, cucumber yogurt sauce

from Around My French Table, by Dorie Greenspan

Paula Montenegro

I'm Paula, a baker for more than 30 years and your designated recipe finder, sharing the best ones on this blog, with simple ingredients + easy-to-follow instructions.