Tzatziki Sauce Recipe!

Authentic Tzatziki Sauce - a healthy, flavorful Greek cucumber-yogurt sauce to use in wraps and gyros, or as a dip for pita, or as a delicious side to Mediterranean dishes. This simple EASY recipe can be made in 15 minutes! #tzatziki #tzatzikirecipe #tzatzikisauce #easy #cucumbersalad

5 from 19 reviews

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 34 Turkish cucumbers) grated- two cups!  ( see notes) 
  • 1/2 teaspoon salt
  • ————
  • 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) 
  • a squeeze of lemon to taste
  • drizzle of olive oil


Grate cucumbers and place in a bowl with the salt and toss well, place in a strainer ( over a bowl). Let sit 10-15 minutes while you prep the remaining ingredients.

In a medium bowl, whisk yogurt, garlic and  fresh herbs.

Pressing down with your fingers, remove any more liquid from the cucumber that you can. You will end up with one cup of cucumber. Fold the strained cucumber into the yogurt mixture.

Taste, adding lemon juice ( if you like) to taste. Season with pepper and more salt if needed. If you want more richness, stir in a drizzle of olive oil. You can also drizzle olive oil over the top in a circular motion.

Garnish with fresh herbs and keep refrigerated until ready to serve.


This will keep 4 days in the fridge.

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 really don’t recommend non-fat yogurt here.

***This works with vegan yogurt.

In a pinch, dry dill or dry mint will work- not quite as good, but better than nothing!


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