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Easy Tzatziki Sauce Recipe
This easy tzatziki sauce recipe is cool, creamy, and refreshing, with thick Greek yogurt, cucumber, garlic, lemon, dill, and mint, finished with a drizzle of olive oil. Ready in about 10 minutes with no cooking required. Serve with warm pita, vegetables, grilled meats, grain bowls, or salads. An optional 30-minute chill lets the flavors meld.
Equipment
Ingredients
- 2 cups full-fat strained Greek yogurt
- 1 cup grated or finely chopped cucumber, measured before salting and squeezing
- 2 large or 3 small garlic cloves, finely grated or minced
- 1.5 tablespoons fresh dill, finely chopped, plus more for garnish
- 1.5 tablespoons fresh mint, finely chopped, plus more for garnish
- 1 tablespoon fresh lemon juice, plus zest for garnish
- 1/2 teaspoon kosher salt, plus a generous pinch for the cucumber
- Freshly cracked black pepper, to taste
- Extra-virgin olive oil, for drizzling
Instructions
- Place the Greek yogurt in a large mixing bowl.
- Coarsely grate the cucumber, or finely chop it if needed. Measure 1 cup, then place it in cheesecloth, a clean kitchen towel, or a fine-mesh sieve. Sprinkle with a generous pinch of kosher salt and let it rest for 5 minutes while you prepare the remaining ingredients.
- Finely grate or mince the garlic and finely chop the dill and mint. Zest the lemon, reserving the zest for garnish, then measure 1 tablespoon of lemon juice.
- Squeeze the salted cucumber for 30 to 60 seconds, or until it feels compact and barely damp. If using a sieve, press firmly against the mesh. When pressed hard, it should release no steady drips and, at most, only a drop or two.
- Add the drained cucumber, garlic, herbs, and lemon juice to the yogurt. Stir gently until evenly combined.
- Season with the ½ teaspoon kosher salt and black pepper, then taste and adjust as needed. You can serve right away or chill for 30 minutes to let the flavors meld.
- Transfer to a serving bowl. Drizzle with extra-virgin olive oil and garnish with the reserved lemon zest and additional fresh herbs.
Notes
- Herbs: I like using both dill and mint. If you prefer just one, use 3 tablespoons of either fresh dill or fresh mint.
- Cucumbers: Persian and English cucumbers work best. Peel and seed standard garden cucumbers before grating or finely chopping.
- Yogurt: Use full-fat strained Greek yogurt for a thick, creamy texture. For a dairy-free version, choose plain, unsweetened Greek-style plant yogurt and strain it first if it appears loose. This adds preparation time.
- Optional garlic tip: For a gentler flavor, let the grated or minced garlic sit in the lemon juice for 3 to 5 minutes while you finish prepping.
- Olive oil: Use a good-quality finishing oil and drizzle as much as you like over the sauce just before serving.
- Storage: Refrigerate in an airtight container for 3 to 4 days. Freezing is not recommended because it can affect the texture.
Nutrition
Calories: 35kcalCarbohydrates: 3gProtein: 5gFat: 0.2gSaturated Fat: 0.1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.02gTrans Fat: 0.003gCholesterol: 3mgSodium: 164mgPotassium: 104mgFiber: 0.2gSugar: 2gVitamin A: 60IUVitamin C: 2mgCalcium: 62mgIron: 0.1mg