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.
In Greece, tzatziki appears on the table as often as bread – it’s a classic accompaniment to mezze, gyros, and grilled dishes, traditionally based on thick, local yogurt.
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.
Why this version works
- Thoroughly squeezed cucumber keeps the sauce thick and creamy even after several hours.
- Greek yogurt provides a naturally velvety base without adding cream or mayonnaise.
- Olive oil and lemon juice soften the sharpness of the garlic and round out the flavor.
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.
Watch out for
- If the cucumber isn’t squeezed well enough, it will quickly release liquid and thin the sauce.
- It’s easy to overdo the garlic – its sharpness increases noticeably after chilling.
- Avoid stirring the sauce very vigorously right before serving so you don’t break the yogurt’s structure.
Substitutions
- You can replace the dill with mint or combine both herbs for a more herb-forward flavor.
- You can swap part of the lemon juice for a milder wine vinegar if you prefer a less citrusy note.
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 thoroughly, cut off the ends, and grate it with the skin on using the coarse side of a grater. Transfer to a bowl, sprinkle with a pinch of salt, mix, and set aside for 5–10 minutes, until a visible layer of juice collects at the bottom.
- After resting, squeeze the cucumber very thoroughly in your hands or through a clean cloth. Continue until the flesh is soft but almost dry to the touch and no longer drips noticeably when pressed.
- Peel the garlic and chop it very finely or press it through a garlic press – the pieces should be almost invisible. Rinse the dill, dry it well, remove the thicker stems, and finely chop just the fronds.
- Place the Greek yogurt in a bowl. Add the squeezed cucumber, garlic, olive oil, lemon juice, and chopped dill. Gently but thoroughly mix until the sauce is uniform, with no streaks of oil or dry clumps of cucumber.
- Season the tzatziki with salt and freshly ground pepper, then taste. If you want a more pronounced flavor, add a little extra garlic or lemon juice, keeping in mind that both sharpness and acidity will intensify after chilling.
- Cover the bowl and place the sauce in the fridge for at least 30 minutes so the flavors meld and the texture thickens slightly. Before serving, give it a brief stir, transfer to a small bowl, and drizzle a thin stream of olive oil over the top.
Storage
No storage information available for this dish.
I like to grate part of the cucumber on the fine side of the grater and part on the coarse side – this way the tzatziki is both creamy and pleasantly crunchy. If you’re making it for a picnic or barbecue, pack it in a jar and keep it chilled until serving.
