How to make the BEST Tzatziki Sauce! An easy, healthy, Greek cucumber-yogurt sauce to use in mezze platters, wraps, gyros, or as a simple dip for pita, or as a delightful side to Mediterranean dishes. This SIMPLE recipe can be made in 15 minutes!
- 1 English Cucumber ( or 3–4 Turkish cucumbers) grated- two cups! ( see notes)
- 1 teaspoon salt ( this will get rinsed out)
- 1 cup greek yogurt ( thick whole milk, full fat)
- 1 fat garlic clove, finely minced ( use a garlic press)
- 3 tablespoons chopped fresh dill or mint (or a combo of both)
- 1/4 –1/2 teaspoon salt and pepper to taste
- a squeeze of lemon to taste
Grate cucumbers and place in a bowl with the salt and toss well (this will help it release moisture). Let sit 10 minutes while you prep the remaining ingredients.
In a medium bowl, whisk yogurt, garlic, fresh herbs, salt, pepper and lemon juice.
Place the salted cucumber in a strainer, rinse well under the kitchen faucet, drain well, pressing out any excess liquid through the strainer, pressing down with your fingers. You will end up with one cup of cucumber.
Fold the strained cucumber into yogurt mixture, taste and adjust salt and lemon juice to taste.
Cover and refrigerate until ready to use.
This will keep 4 days in the fridge.
Garnish with fresh dill or mint sprigs and an optional drizzle of olive oil for extra richness.
If using thick-skinned, waxy cucumbers, make sure to peel. Sometimes waxy cucumbers also have large seeds, feel free to remove.
If using thin skinned cucumbers like English, Persian or Turkish, feel free to leave the skin on. I like the skin for texture. You can also peel off the skin in “stripes”, to only use part of the skin.
If using non-fat or low-fat yogurt stir in a couple of tablespoons of olive oil. I don’t recommend non-fat yogurt here.
***I believe this would work with vegan yogurt– but haven’t personally tried it. Please leave recipe notes if you do – noting the yogurt brand- thanks!
In a pinch, dry dill or dry mint will work- not quite as good, but better than nothing!
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