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Easy Tzatziki Sauce Recipe
This easy tzatziki sauce recipe is cool, creamy, and refreshing, with thick Greek yogurt, grated cucumber, garlic, lemon, dill, mint, and olive oil. Serve it chilled with warm pita, vegetables, grilled meats, grain bowls, or salads. Ready in about 15 minutes.
Equipment
Ingredients
- 2 cups full-fat strained Greek yogurt, preferably cow’s-milk Greek yogurt such as Fage 4%, or sheep’s-milk yogurt if available
- 1 cup grated cucumber, measured before salting and squeezing
- 2 large or 3 small garlic cloves, minced
- 1 tablespoon fresh dill, finely chopped, plus more for garnish
- 2 tablespoons fresh mint, finely chopped, plus more for garnish
- 1 tablespoon fresh lemon juice, plus zest for garnish
- 1/2 teaspoon kosher salt, divided
- Freshly cracked black pepper, to taste
- Extra-virgin olive oil, for drizzling
Instructions
- Place the Greek yogurt in a large mixing bowl.
- Grate the cucumber and place it in cheesecloth, a clean kitchen towel, or a fine-mesh sieve. Sprinkle with a generous pinch of salt and let it rest for 5 to 10 minutes.
- Finely grate or mince the garlic. Finely chop the dill and mint. Zest the lemon, reserving some zest for garnish, then juice the lemon.
- Squeeze the salted cucumber for 30 to 60 seconds, or until it feels compact and barely damp. When pressed hard, it should release no steady drips and, at most, only a drop or two.
- Add the drained cucumber, garlic, herbs, lemon juice, remaining salt, and black pepper to the yogurt. Stir gently until just combined.
- Taste and adjust seasoning as needed. If time allows, chill for 30 minutes before serving.
- Transfer to a serving bowl. Top with extra-virgin olive oil, reserved lemon zest, and fresh herbs. Serve chilled.
Notes
- Drain and squeeze the salted cucumber until compact and barely damp before adding it to the yogurt. This keeps the tzatziki thick and prevents separation.
- For the best flavor, chill the sauce for 30 minutes before serving so the garlic, herbs, and lemon can meld.
- Persian and English cucumbers work best. If using standard garden cucumbers, peel them and remove the seeds before grating.
- Full-fat strained Greek yogurt gives the best body and tang. Sheep’s-milk yogurt or a sheep-and-goat blend offers a richer, more traditional option when available. For dairy-free tzatziki, use an unsweetened Greek-style plant yogurt and strain it first if it appears loose.
- Store in an airtight container in the refrigerator for 3 to 4 days. Do not freeze.
Nutrition
Calories: 0.4kcalCarbohydrates: 0.1gProtein: 0.01gFat: 0.01gSaturated Fat: 0.001gSodium: 0.02mgPotassium: 2mgFiber: 0.01gSugar: 0.05gVitamin A: 0.1IUVitamin C: 1mgCalcium: 0.1mgIron: 0.001mg