Discover secrets to the perfect tzatziki recipe! Creamy Greek yogurt, crisp cucumber, and zesty garlic combine in this flavor-packed delight.
Let’s dip into one of my all-time favorite Greek recipes: tzatziki sauce. If you’ve ever enjoyed this creamy, tangy delight at your favorite Greek restaurant, you know exactly what I’m talking about. But if you haven’t, prepare your taste buds for something really yummy!
While I’m crazy about Greek cuisine, David does not rave about tzatziki like I do. He’ll say: “It’s just okay…” but he still enjoys it when I make it, especially when grilled meat is involved.
What is Tzatziki Sauce?
Tzatziki sauce is a classic appetizer of Greek Cuisine. At its base is cool, creamy Greek yogurt swirled with crisp, refreshing cucumber and a hint of zesty garlic and lemon. Tzatziki sauce is not just a condiment; it’s a flavor-packed experience. I practically start drooling just thinking about it!
Ingredients To Make This Tzatziki Recipe?
Now, let’s discuss what you’ll need to make a batch of Greek tzatziki sauce. Here’s the main list of ingredients. The recipe card at the end of this post lists the complete list with measurements.
Yogurt: always use Greek yogurt with a full-fat variety for ultimate creaminess.
Cucumber: English cumbers work best for tzatziki – I peel, remove the seeds, and grate them before I drain them.
Garlic: gives the sauces their kick! I use a microplane to grate the four cloves of garlic finely. You can use more if you love garlic, but I recommend starting with only four cloves and adjusting to taste.
Lemon Juice: freshly squeezed lemon brightens the sauce and helps to tone down the bite of the garlic
Oil: Extra virgin olive oil works the best.
Seasoning: you’ll need a little salt to drain the cucumber and salt and pepper to help season the sauce after it’s all mixed.
Fresh Herbs: Tzatziki has a lot going on, so I prefer to leave the fresh herbs out, but feel free to add a tablespoon of chopped fresh dill, parsley, or mint if desired.
How To Make This Tzatziki Recipe
I’ll summarize the steps to make the sauce so you can get the main idea of how to make it, with the meaning behind why you do some of the steps. The recipe card at the end of this post provides detailed instructions.
Step 1: Prep The Cucumber
Salting cucumbers is a technique that removes moisture from the cucumber, making it firmer and less slimy.
- Start by peeling, seeding, and grating your cucumber using a box grater. Once grated, place it in a fine mesh sieve or cheesecloth, sprinkle with a little salt, and let it sit for about 30 minutes to release excess moisture. Then, give it a good squeeze to eliminate any remaining liquid – nobody wants watery tzatziki!
Step 2: Soak the Garlic
The acid from the vinegar and lemon juice will temper (cook) the harsh flavor that fresh garlic can have raw. You get the garlic flavor, and it doesn’t bite you back.
- Soak the minced garlic in white vinegar and lemon juice for 10 minutes while the cucumber drains.
Step 3: Mix It Up
Combine all of the ingredients in a medium bowl. Season with salt and pepper to taste, and stir everything until well combined.
- Keep in mind the cucumber is already salted, so make sure you taste the sauce before adding more.
Step 4: Let It Chill
Once your tzatziki is mixed, cover it and put it in the fridge for at least 30 minutes.
- You can even let it sit overnight to let the flavors meld—the longer, the better. Trust me, it’ll be worth the wait!
Step 4: Enjoy!
When ready to serve, give the tzatziki sauce a final stir. Transfer to a serving dish and drizzle with extra virgin olive oil.
- Serve with your favorite vegetables, pita chips, and Greek dishes. Think gyros, souvlaki, or grilled veggies – or use it as a dip for pita bread or veggie sticks. I served this with grilled Greek chicken kabobs. The possibilities are endless!
Recipe Tips
- Use thick, full-fat Greek yogurt for the creamiest texture.
- Don’t skip draining the cucumber – it helps prevent your tzatziki from becoming too watery.
- For an extra flavor boost, let your tzatziki sit in the fridge for a few hours or overnight before serving – the flavors will intensify over time.
- Feel free to customize your tzatziki with additional herbs and spices – experiment and find your perfect flavor combination!
Recipe FAQs
A: Greek yogurt is traditionally used in tzatziki; you can use regular yogurt if you have it on hand. Just be aware that the texture will not be as thick.
A: Tzatziki can be kept in the refrigerator inside an airtight container for 3-4 days.
A: No, it’s best enjoyed fresh! The yogurt becomes weird and separates after freezing.
Are you making this tzatziki recipe? We’d love to hear your feedback. Please leave us a comment and a star rating below. We appreciate it!
See ya on the mountain!
Tzatziki Sauce
Useful Equipment:
Ingredients
- 1 cup English cucumber peeled, seeded and grated
- ½ Kosher salt plus more to season
- 4 garlic cloves peeled, finely grated
- 1 teaspoon white wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil plus more for serving
- 2 cups plain Greek yogurt full-fat
- Kosher salt and freshly ground black pepper to taste
- Fresh herbs such as dill, parsley, and/or fresh mint
Instructions
Prep The Cucumber:
- Slice the ends off of the cucumber; discard. Peel and remove the seeds with a spoon. Use a box grater to grate the cucumber. Transfer the shredded cucumber to a sieve. Toss the grated cucumber with ½ teaspoon kosher salt and allow it to drain for 30 minutes. Spoon the grated cucumber into cheesecloth or a kitchen towel and squeeze dry. (There will be a lot of liquid, and that is what you want to see.)
Soak the Garlic:
- Soak the minced garlic in white vinegar and lemon juice for 10 minutes while the cucumber drains. The acid from the vinegar and lemon juice will temper (cook) the harsh flavor that fresh garlic can have raw. You get the garlic flavor, and it doesn’t bite you back.
Mix:
- Whisk the garlic mixture and extra virgin olive oil in a medium bowl. Stir in the grated cucumber and yogurt, stirring to combine well. Add fresh herbs if desired. Give the tzatziki a taste and add salt and fresh cracked black pepper as needed.
Chill:
- Cover and refrigerate for at least 30 minutes to a couple of hours before serving. This will help thicken the sauce and give it the best texture while allowing the flavors to meld.
Serve:
- When ready to serve, give the tzatziki sauce a final stir. Transfer to a serving dish and drizzle with a little more extra virgin olive oil. Serve with your favorite vegetables, pita bread, and Greek dishes.
Notes
- Use thick full-fat Greek yogurt for the creamiest texture.
- Don’t skip draining the cucumber – it helps prevent your tzatziki from becoming too watery.
- For an extra flavor boost, let your tzatziki sit in the fridge for a few hours or overnight before serving – the flavors will intensify over time.
- Feel free to experiment and make the recipe to your own taste.
- Store Tzatziki in the fridge inside an airtight container for 3-4 days.
- Do not freeze! The yogurt becomes weird and separates after freezing. Tzatzki is the best fresh!
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