This homemade Greek tzatziki sauce recipe is easy to make and adds a creamy citrus flavor to any meal. This versatile condiment pairs well with meats, sandwiches, warm pitas, and vegetables.
Jessica’s Recipe Science
- Salting the grated cucumbers draws out excess moisture through osmosis, preventing a watery tzatziki sauce while concentrating the cucumber flavor and adding a lightly briny taste.
- Greek yogurt’s thick texture and high protein content create a creamy sauce, while lactic acid produced during fermentation adds its signature tangy flavor.
- Finely mincing or grating garlic releases pungent allicin compounds. The fat in the yogurt and olive oil helps mellow the sharp flavor and disperse it throughout the tzatziki sauce.
Featured Comment 11
“So rich, creamy and packed with flavor. I tried many tzatziki recipes and this is the one! Leaving peel on an English cucumber, draining liquid, whole milk Greek yogurt all contribute to what makes it better than other recipes. I couldn’t believe how much better it was!”—Esther
Why It Works
Creamy, cool, and tangy, it’s no wonder tzatziki sauce is a must-have at Greek restaurants. I always order extra to dip with warm pita bread or to drizzle over gyro meat and kabobs. It’s simple to make and adds the finishing touch to any dish. It can also shine as a dip for crisp vegetables.
The ingredients are straightforward- yogurt, cucumber, garlic, citrus, vinegar, and herbs. That’s it! However, preparation is crucial to achieving a thick, creamy sauce. You could just dump shredded cucumber into the mix, but don’t be surprised when it gets too runny. I’ll show you an easy technique to remove the moisture while making it taste even better.
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Ingredients You’ll Need
- Cucumber: English cucumbers have thin, tender skins and tiny seeds. That means you can skip peeling and removing the seedy centers. I like how it adds a pop of color and a more interesting texture.
- Salt: Used to season the cucumber and draw out the excess moisture. This helps to prevent a runny tzatziki recipe.
- Yogurt: Greek yogurt has a sour taste due to lactic acid produced by probiotics during fermentation. Use a very thick plain strained yogurt, like full-fat Greek yogurt, to make the sauce. It’s high in protein because the excess moisture has already been removed. I like the creaminess of whole milk.
- Lemon: Mixing freshly squeezed lemon juice adds a bright citrus note. If you like, you can grate the peel for a more potent aroma and lingering taste from the lemon oil.
- Olive oil: Adds richness to the sauce and balances the tangy yogurt and lemon.
- Herbs: You can enjoy tzatziki sauce without any additional herbs, but I like the herbaceous notes they provide. I add a generous amount of chopped dill. The slight grassiness and delicate citrus taste complement the lemon and garlic.
- Garlic: An essential ingredient in Greek cooking, adding depth. When minced, the small allium packs a strong flavor. The finer the cut, the more of the sulfurous allicin compound is released, and the more familiar the lingering odor.
- Vinegar: A small amount of distilled white vinegar adds tanginess that complements the yogurt’s tart flavor. A little goes a long way!
- Pepper: Black pepper adds a mild, lingering heat.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This homemade tzatziki sauce recipe is easy to customize! Try these delicious options:
- Cucumber Swap: You can purchase a variety with thicker, more waxy skin. I recommend removing the skin and seeds as they are tough to chew. Persian cucumbers work well, too.
- Yogurt Swaps: You can use nonfat or reduced-fat Greek yogurt varieties. You can substitute full-fat sour cream, but it will have a slightly tangier taste. If you only have unstrained yogurt available, it’s easy to remove the liquid yourself. Simply place a triple layer of paper towels over a fine-meshed strainer, set on top of a bowl. Add double the amount of yogurt, then let it chill for at least 30 minutes or overnight. You should see the water separate from the yogurt over time. Plain dairy-free yogurt works well, too.
- Herbs: Use mint for a refreshing note. Just make sure it’s finely sliced. Chives and parsley are good additions. However, it starts to taste more like a ranch dressing.
How to Make Tzatziki Sauce
Step 1: Prepare the Cucumber
I use the large holes on a handheld or box grater to shred the cucumber into small pieces. All you need is one cucumber, then measure out 1 cup of grated cucumber for the recipe. If desired, you can peel off the skin for a lighter-colored sauce.
Step 2: Salt and Drain the Cucumber
The moment you shred the cucumbers, you’ll notice a ton of water being released. The pieces feel heavy. If left in the vegetable, the sauce can become thin and runny as it sits. To avoid this, toss the grated cucumbers with a small amount of salt, then allow them to drain for 30 minutes.
Tips for Perfect Execution: Press the shreds down to squeeze out any extra moisture. I was able to remove about ⅓ cup of liquid. That’s a lot that would end up in the sauce. You can also place them in cheesecloth to further ring out the water.
Step 3: Make the Tzatziki Sauce
Combine the yogurt with lemon juice, garlic, dill, vinegar, black pepper, and extra virgin olive oil. The fat from the oil smooths out the consistency and adds a lovely richness and a fruity note.
Stir the drained and squeezed cucumber into the sauce. The fat in the dairy product helps coat some of the raw garlic, so the flavors infuse into the sauce without overpowering it.
Expert Tip: I use a microplane grater to cut the garlic because of its fine openings. As the grater breaks down the clove, the texture becomes more of a paste, making it easy to mix in. Alternatively, very fine minced garlic can be used. However, you might notice little bursts of the characteristic bite.
Step 4: Chill the Sauce
You can serve the tzatziki right away, but for the best flavor, let it chill for at least an hour. This duration gives all of the ingredients’ flavors time to infuse together for a more harmonious taste.
I like to serve tzatziki on a mezze platter with other delicious sauces and appetizers like hummus, tahini, falafel, kofta, chicken kebabs, pita, or a mixture of veggies to dip like carrots and tomatoes.
Frequently Asked Questions
Cucumbers are incredibly crisp and refreshing because they contain over 90% water. A majority of it needs to be quickly removed to make tzatziki sauce, to prevent a thin consistency. Sodium draws moisture from the cut plant cell walls by osmosis, releasing the liquid. It also seasons the vegetable for a slightly briny flavor.
Plain strained yogurt (typically Greek) is the main ingredient, giving it a strong, slightly tart flavor profile with a cool, creamy consistency. Cucumber adds a hint of melon taste with a slight crunch. Garlic adds a little sulfurous note that is balanced with citrus and/or vinegar. Fresh dill or mint can be added for a herbaceous taste.
The acidity in the sauce helps to cut the richness of meats like lamb, beef, chicken, and pork. It pairs nicely with smoky, grilled, and rotisserie meat like gyro, kabobs, and kefta. Soft pita and vegetables are good to dip in the condiment.
Yes! The combination of protein and probiotic packed yogurt with fibrous vegetables, lemon juice for vitamin C, and monounsaturated fatty acids in extra virgin olive oil. It’s a good choice for a topping or dip.
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If you tried this Tzatziki Sauce Recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Tzatziki Sauce
Ingredients
- 1 english cucumber, at least 10 ounces
- ½ teaspoon kosher salt
- 2 cups plain whole milk greek yogurt
- 2 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1 tablespoon chopped dill
- 1 teaspoon finely grated garlic, or very finely minced
- 1 teaspoon distilled white vinegar
- ¼ teaspoon black pepper
Instructions
- Prepare the Cucumber – Trim off the ends of the cucumber and cut it in half crosswise. Use the large holes of a grater to shred. Alternatively, chop into very fine shreds. Measure out 1 cup (7 ounces, 202g) for the recipe.
- Salt and Drain the Cucumber – Set a fine-meshed strainer over a bowl. Add the shredded cucumber and salt, gently stir to combine. Let it sit for 30 minutes to drain. Use the back of a spoon to press down on the shreds to remove most of the excess moisture.
- Make the Tzatziki Sauce – In a medium bowl, whisk the yogurt, lemon juice, olive oil, chopped dill, garlic, vinegar, and pepper. Stir in the drained cucumber. Season to taste with salt and pepper.
- Chill the Sauce – Cover and refrigerate for at least 1 hour before serving, or up to 5 days.
Notes
- Recipe Yield: 2 cups
- Serving Size: ¼ cup
- Storing: Store in an airtight container in the refrigerator for up to 5 days. Stir before using.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
Maria T. says
I just finished making this. It was easy and tastes refreshing and light. I will serve this to company tomorrow as a veggie dip. I imagine it will taste even better.
Jessica Gavin says
Thank you so much!
Denis Netto says
This is absolutely delicious. The fresh flavors are addictive. I’ll never buy prepared tzatziki again thanks to Jessica’s recipe.
Jessica Gavin says
Thank you, Denis! I’m so happy that you make homemade tzatziki from now on.
Esther says
So rich, creamy and packed with flavor. I tried many tzatziki recipes and this is the one! Leaving peel on an English cucumber, draining liquid, whole milk Greek yogurt all contribute to what makes it better than other recipes. 2 c yogurt seemed like a lot for me so I ended up using 1.5 cup. I was going to leave out vinegar but when I added it, I couldn’t believe how much better it was! Not sure of the science but it actually cut that sour yogurty taste.
Jessica Gavin says
Thank you so much for your feedback, Esther! Thrilled to hear that you liked the ingredient tips to make the tzatziki. I do feel that the vinegar has a more complex pungency, that balances the sourness of the fermented yogurt.
Estela says
Zucchini is not listed on tzatziki ingredients ; however, under instructions, #1 mentions using the large holes of a grater to shred the zucchini. How much zucchini is in the recipe?
Chuck says
I didn’t see it either but I believe it was an error as there is no mention of zucchini anywhere else and I’ve never had this dish made with it … only cucumber.
Jessica Gavin says
Good catch! Thanks, I just updated the instructions.
Judy says
Jessica I have always wanted a recipe I could trust for this sauce. Thank you so much. We like it with Soulvaki chicken
Jessica Gavin says
I love the combo of tzatziki with chicken! I can’t wait to hear what you think of the sauce.