This Greek Tzatziki Sauce is made from crisp cucumbers, thick Greek yogurt, garlic, lemon juice and fresh dill. Light, creamy, and refreshing, it works beautifully as a dip for vegetables and pita, a sauce for grilled meats, or a topping for wraps and gyros.
Serve this creamy tzatziki alongside Greek meatballs or roasted vegetables for a classic Mediterranean pairing.
I love Mediterranean flavors, and this yogurt-and-cucumber sauce is one of my favorites. It pairs well with grilled meats, seafood, flatbreads and makes a simple, elegant appetizer for gatherings.
Greek cuisine has personal significance for me. My father was born and raised in Athens, and family recipes and traditions have always surrounded our table. That connection inspired me to share this simple, authentic tzatziki recipe.
Greek Tzatziki Sauce
Tzatziki (pronounced “tsah-see-key”) is a versatile, creamy sauce that complements many Mediterranean dishes. The recipe is straightforward and relies on a few fresh ingredients: grated cucumber, thick Greek yogurt, garlic, olive oil, an acid (lemon juice or vinegar) and fresh herbs such as dill.
Regional variations exist across Greece, but the essentials remain the same: a refreshing cucumber-yogurt base with bright, savory seasonings.
Tzatziki Sauce Ingredients
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Cucumber: A seedless English or hothouse cucumber works best.
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Greek Yogurt: Full-fat gives the creamiest result; low-fat or nonfat also work.
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Garlic: Freshly minced or grated for best flavor.
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Olive Oil: Extra virgin preferred.
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Vinegar: White wine vinegar adds a gentle acidity; lemon juice can be used instead.
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Lemon Juice: Freshly squeezed for brightness.
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Seasonings: Fresh dill, salt and black pepper to taste.
How To Make Authentic Greek Tzatziki
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Grate the cucumber and toss it with 1/2 teaspoon of salt. Place it in a fine-mesh strainer over a bowl and refrigerate to drain for 30 minutes to 4 hours. Then place the grated cucumber in cheesecloth or a clean kitchen towel and squeeze out excess liquid until mostly dry.
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Combine the drained cucumber with the yogurt. Add minced garlic, olive oil, vinegar, lemon juice, chopped fresh dill, the remaining salt and a pinch of black pepper. Stir until well combined.
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While you can serve tzatziki immediately, chilling it for a couple of hours allows the flavors to meld and yields a better result.
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Serve chilled or at room temperature as a dip, sauce or condiment.
How Long Does Tzatziki Last In The Refrigerator?
Stored in an airtight container, tzatziki will keep in the refrigerator for up to one week. It does not freeze well; freezing causes separation and a watery texture.
Tzatziki Recipe Tips
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Use either full-fat or nonfat Greek yogurt. Full fat yields a richer, creamier sauce.
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Adjust the amount of garlic and dill to taste—tzatziki can be garlicky or more subtle, depending on preference.
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Serve as a dip with fresh vegetables, crackers, pita chips or warm flatbread, or use it as a sauce for grilled meats and sandwiches.
Other easy Greek recipes:
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Lemon and Herb Roasted Chicken
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Ultimate Greek Chopped Salad
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Roasted Greek Potatoes
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Oven Roasted Chicken Thighs
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Greek Spanakopita
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Classic Greek Baklava
Greek Tzatziki Sauce
Kathy McDaniel
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Ingredients
- 1 large seedless cucumber (hothouse/English unpeeled)
- 1 teaspoon salt, divided
- 11/2 cup Greek Yogurt (full fat or non fat)
- 2 garlic cloves, minced or grated
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 – 2 tablespoon lemon juice, freshly squeezed
- 2 teaspoons fresh dill, minced
- Pinch of ground black pepper
Instructions
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Grate the cucumber and toss with 1/2 teaspoon of salt. Place it in a fine mesh strainer over a deep bowl to drain (refrigerated for 30 minutes to 4 hours).
Spoon the grated cucumber into a cheesecloth or a cloth napkin and squeeze dry.
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Mix the cucumber with the yogurt, add the garlic, olive oil, vinegar, lemon juice, dill, remaining salt and pepper and mix well to combine.
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You can serve it immediately but it is best to allow the sauce to sit in the refrigerator, covered for a couple of hours to allow the flavors to blend.
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Serve chilled or at room temperature.