Why You’ll Love Tzatziki Sauce Recipe
You’ll love this tzatziki because it:
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Comes together in about 10 minutes — quick and easy
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Uses simple, wholesome ingredients you probably already have
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Is versatile — great as a dip, spread, or sauce for gyros, kebabs, veggies, or pita
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Is fresh, light, and refreshing — perfect for warm weather or to brighten up heavier meals
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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¾ English cucumber, partially peeled (striped)
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1 tsp kosher salt, divided
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4 to 5 garlic cloves, peeled and finely grated or minced (start with 1–2 cloves if you prefer a milder flavor)
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1 tsp white vinegar
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1 tbsp extra virgin olive oil
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2 cups plain Greek yogurt (full‑fat or reduced-fat)
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Handful of chopped fresh dill or mint (optional)
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¼ tsp ground white (or black) pepper
Directions
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Grate the cucumber using a box grater or finely chop it in a food processor. Add ½ tsp of the salt and toss to combine.
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Transfer the grated cucumber into a clean cheesecloth or double-thickness napkin and squeeze out all the liquid. Discard the liquid to prevent a watery sauce.
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In a large mixing bowl, mix the minced garlic with the remaining ½ tsp kosher salt, the white vinegar, and the olive oil.
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Add the drained cucumber to the bowl. Stir in the Greek yogurt, ground pepper, and chopped fresh herbs (if using). Mix until well combined.
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Cover and refrigerate for 30 minutes up to 2 hours before serving to allow the flavors to meld.
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Stir again before serving. You may drizzle a little extra olive oil on top if desired.
Servings and timing
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Prep time: 10 minutes
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Chill time: 30 minutes to 2 hours
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Total time: Approximately 40 minutes to 2 hours 10 minutes
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Yield: About 2 cups (serves 4–6 people)
Variations
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Lemon zest or juice: Add fresh lemon juice or zest for a citrusy brightness.
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Red wine vinegar: Swap white vinegar with red wine vinegar for a deeper tang.
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Add grated garlic last-minute: For a punchier garlic flavor, stir in freshly grated garlic just before serving.
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Herb variations: Try parsley, chives, or even basil in place of dill or mint.
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Vegan version: Use a thick plant-based yogurt like coconut, soy, or cashew yogurt.
Storage/Reheating
Store tzatziki in an airtight container in the refrigerator for up to 4 days. Stir before each use, as some separation may occur. Do not freeze or reheat — it’s best served cold.
FAQs
What kind of yogurt is best for tzatziki?
Full-fat Greek yogurt is best because it’s thick, creamy, and less watery than regular yogurt.
Do I need to drain the cucumber?
Yes, draining is essential to prevent excess moisture, which can make the sauce thin and watery.
Can I use regular cucumbers instead of English cucumbers?
Yes, but make sure to peel them fully and scoop out the seeds to reduce bitterness and water content.
What herbs can I use in tzatziki?
Fresh dill is traditional, but mint also works well. A combination of both offers great balance.
How much garlic should I use?
4 to 5 cloves provide a strong garlic kick, but you can start with 1 to 2 cloves for a milder flavor.
Can I use lemon juice instead of vinegar?
Yes, lemon juice is a great substitute and adds a brighter citrus flavor.
Can I make tzatziki vegan or dairy-free?
Yes, simply use a thick plant-based yogurt alternative such as cashew, soy, or coconut yogurt.
Do I need to refrigerate before serving?
Yes, refrigerating for at least 30 minutes allows the flavors to meld and the sauce to thicken slightly.
How long does tzatziki keep?
It keeps for 2 to 4 days in the fridge. Beyond that, the flavor and texture start to degrade.
What can I serve tzatziki with?
Tzatziki pairs well with pita bread, grilled meats, roasted vegetables, falafel, or as a topping for grain bowls and salads.
Conclusion
Tzatziki sauce is a quick, flavorful, and healthy addition to countless meals. Whether you’re serving it with grilled meats, drizzling it over salads, or scooping it with warm pita, its cool and creamy texture brings refreshing balance to bold and savory dishes. Once you try it, you’ll want to keep a batch ready in your fridge at all times.
