Tzatziki is the cool, creamy, garlicky cucumber-yogurt sauce that makes Greek souvlaki and gyros unforgettable. Made with thick Greek yogurt, grated cucumber, fresh dill, and a splash of lemon, it comes together in minutes and balances the smoky, charred meat perfectly. This recipe delivers a genuinely thick, garlic-forward tzatziki that won’t water down your plate, and it’s just as good with grilled vegetables or as a dip for warm pita.
Ingredients
- 1 English cucumber (about 12 oz / 340 g), or 2 small Persian cucumbers
- 1 tsp (5 g) fine sea salt, divided
- 2 cups (480 g) full-fat Greek yogurt (5% or 10% milkfat)
- 2–3 garlic cloves, minced or pressed (adjust to taste)
- 2 tbsp (30 ml) extra-virgin olive oil, plus more for serving
- 1 tbsp (15 ml) fresh lemon juice, or more to taste
- 1 tbsp (4 g) fresh dill, finely chopped (or 1 tsp dried dill)
- 1 tsp (5 ml) white wine vinegar or red wine vinegar (optional, for tang)
- Freshly ground black pepper, to taste
Instructions
- Grate the cucumber: Grate the cucumber on the large holes of a box grater. You should have about 1½ cups (200 g) of grated cucumber.
- Salt and drain: Toss the grated cucumber with ½ teaspoon of the salt in a fine-mesh strainer set over a bowl. Let sit for 10–15 minutes. Then, using your hands or the back of a spoon, press firmly on the cucumber to squeeze out as much liquid as possible. Discard the liquid.
- Extra squeeze (optional): For an even thicker tzatziki, wrap the salted cucumber in a clean kitchen towel and wring it tightly over the sink. This step is key to preventing a watery sauce.
- Mix the base: In a medium bowl, combine the Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, dill, vinegar (if using), and the remaining ½ teaspoon of salt. Add black pepper to taste.
- Stir and rest: Stir everything until well combined. Taste and adjust salt, lemon, or garlic. Cover and refrigerate for at least 1 hour to let the flavors meld. The tzatziki will thicken slightly as it chills.
- Serve: Give it a final stir, drizzle with olive oil, and serve chilled.
Tips
- Use full-fat Greek yogurt: Regular yogurt or low-fat Greek yogurt will make a thinner, less creamy tzatziki. If you only have regular yogurt, strain it through a cheesecloth-lined strainer for 2 hours to thicken.
- Don’t skip draining the cucumber: The #1 mistake is adding undrained cucumber, which turns the sauce watery within an hour. Salting and squeezing removes excess moisture and also seasons the cucumber.
- Adjust garlic to your taste: Raw garlic is potent. Start with 2 cloves and add more if you love a strong garlic kick. For a milder flavor, soak the minced garlic in lemon juice for 5 minutes before adding.
- Make it ahead: Tzatziki tastes even better the next day. Make it up to 2 days in advance, but add the fresh dill just before serving to keep it vibrant.
Serving Suggestions
Serve tzatziki as the classic accompaniment to chicken, pork, or lamb souvlaki, tucked into warm pita with sliced tomatoes, red onion, and fries. It also works beautifully as a dip for raw vegetables, grilled octopus, falafel, or spread on a gyro. For a light meal, spoon it over a Greek salad or use it as a sauce for roasted potatoes.
Variations
- Mint tzatziki: Replace the dill with 1 tablespoon (4 g) of finely chopped fresh mint for a brighter, more refreshing version.
- Spicy tzatziki: Add ½ teaspoon of Aleppo pepper flakes or a pinch of cayenne for a gentle heat.
- Vegan tzatziki: Substitute the Greek yogurt with a thick, plain coconut or soy yogurt (drain it first if needed) and use maple syrup instead of honey if you prefer a touch of sweetness.
- Herb-loaded: Add 1 tablespoon of chopped fresh parsley or chives along with the dill for a more complex herb flavor.
Storage and Reheating
Tzatziki is served cold and does not need reheating. Store it in an airtight container in the refrigerator for up to 4 days. Stir well before serving, as some liquid may separate. If it thickens too much after chilling, add a teaspoon of water or lemon juice to loosen it. Do not freeze tzatziki—the yogurt will separate and become grainy when thawed.
Frequently Asked Questions
Can I use a regular cucumber instead of English? Yes, but regular cucumbers have more seeds and water. Peel them, remove the seeds with a spoon, and grate the flesh. Then salt and drain as directed.
Why is my tzatziki watery? The most common cause is not draining the cucumber enough. Always salt and squeeze the grated cucumber thoroughly. Also, avoid over-stirring the yogurt, which can break it down.
Can I make tzatziki without a grater? Yes. Finely chop the cucumber into tiny pieces, then salt and press them in a strainer. The texture will be slightly chunkier, but it still works.
Is tzatziki gluten-free? Yes, all the ingredients are naturally gluten-free. Just check that your yogurt is labeled gluten-free if you have celiac disease.
How long does tzatziki last in the fridge? Properly stored in an airtight container, it stays fresh for 3–4 days. Discard if you see any mold or an off smell.
Can I use dried dill instead of fresh? Yes, but use 1 teaspoon of dried dill for 1 tablespoon of fresh. Add it earlier to allow it to rehydrate, and know the flavor will be slightly less bright.
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