Tzatziki – Greek Yogurt Cucumber Sauce Recipe
Tzatziki is a thick, refreshing sauce made from yogurt and cucumber that in Greece appears on the table next to bread, grilled meat, and vegetables. It’s light yet satisfying, and the garlic gives it character. It’s a great way to make simple roasted potatoes or a sandwich suddenly taste like they came from a Greek taverna.
This tzatziki is thick, creamy, and full of fresh cucumber and garlic flavor, just like in a Greek taverna. Properly salting and squeezing the cucumber keeps the sauce from becoming watery and makes it perfect as a dip or a side for grilled dishes.
Chef's tips
Use the thickest Greek yogurt you can find – if it’s very runny, drain it in a fine sieve or cheesecloth for an hour in the fridge. Always taste and adjust the garlic and lemon to your preference; their intensity can vary a lot. If you’re serving tzatziki for guests, make it in advance so the flavors have time to develop.
How to serve
Serve in a small bowl drizzled with good-quality olive oil and, if you like, sprinkled with a bit of fresh dill or mint. Put it on a mezze platter with olives, pita, grilled vegetables, and feta. It’s also excellent in wraps with grilled chicken, gyros-style meat, or falafel.
Ingredients
- Greek yogurt thick, plain - 400 g
- cucumber long, fresh - 1 piece
- garlic or more, if you like a pronounced flavor - 2 cloves
- olive oil - 2 tablespoons
- lemon juice freshly squeezed - 1 tablespoon
- fresh dill finely chopped, optional - 2 tablespoons
- salt to taste
- black pepper to taste
Preparation
- Wash the cucumber, cut off the ends, and grate it on the coarse side of a grater, leaving the skin on.
- Sprinkle the grated cucumber with a pinch of salt, mix, and set aside for 5 minutes so it releases its juice.
- After 5 minutes, squeeze the cucumber very thoroughly in your hands or through a clean cloth – the less juice remains, the thicker the tzatziki will be.
- Peel the garlic and chop it very finely or press it through a garlic press.
- Transfer the Greek yogurt to a bowl, add the squeezed cucumber, garlic, olive oil, lemon juice, and chopped dill.
- Mix thoroughly, season with salt and pepper. Taste – if you want a more garlicky flavor, add another half clove.
- Cover the bowl and place the sauce in the fridge for at least 30 minutes so the flavors meld and the sauce thickens slightly.
- Stir before serving, transfer to a small bowl, and drizzle a little olive oil on top.
Storage
Przechowuj w szczelnym pojemniku w lodówce. Z czasem sos może lekko puścić wodę – wystarczy go zamieszać przed podaniem.
