Tzatziki with Olive Oil: Easy Greek Recipe

Tzatziki is a classic Greek dip made from thick yogurt, shredded cucumber, garlic, fresh herbs, and a generous pour of olive oil. It’s creamy, tangy, and refreshing, and the olive oil adds a fruity richness that ties everything together. This version is simple, balanced, and perfect for scooping with pita, spooning over grilled meat, or serving as a bright side dish.

Ingredients

1 English cucumber (about 12 oz / 340 g)
1 tsp salt (for drawing water out of the cucumber)
2 cups (480 g) plain Greek yogurt (full-fat or 2%)
2 garlic cloves, finely grated or minced
2 tbsp (30 ml) extra virgin olive oil, plus more for serving
1 tbsp (15 ml) fresh lemon juice
1 tbsp (4 g) chopped fresh dill (or 1 tsp dried dill)
1 tbsp (4 g) chopped fresh mint (optional)
Salt and freshly ground black pepper, to taste

Instructions

Grate the cucumber on the large holes of a box grater. Place the shreds in a fine-mesh strainer set over a bowl, sprinkle with the 1 tsp salt, and toss to coat. Let sit for 15 minutes.
After 15 minutes, press the cucumber firmly with the back of a spoon or your hands to squeeze out as much liquid as possible. You should have about 1 cup (240 ml) of squeezed cucumber. Discard the liquid.
In a medium bowl, combine the squeezed cucumber, Greek yogurt, garlic, olive oil, lemon juice, dill, and mint (if using). Stir until well combined.
Taste and season with salt and pepper. Remember that the cucumber was salted, so you may not need much additional salt.
Cover the bowl and refrigerate for at least 1 hour. This resting time lets the flavors meld and thickens the tzatziki.
Before serving, give the tzatziki a stir. Transfer to a serving bowl, drizzle generously with extra olive oil, and sprinkle with a little extra dill if desired.

Tips

Don’t skip the draining step: The salt draws moisture out of the cucumber. If you skip it, your tzatziki will be watery and thin. Even after squeezing, you can pat the cucumber with paper towels for extra dryness.
Use thick yogurt: Greek yogurt is essential. Regular yogurt is too thin and will make the dip runny. If you can only find regular yogurt, strain it through a cheesecloth-lined sieve for a few hours to thicken it.
Adjust the garlic to your taste: Raw garlic can be sharp. Start with one clove if you prefer a milder flavor, or use two for a more pungent kick. Letting the tzatziki rest in the fridge mellows the garlic slightly.
Substitute the herbs: If you don’t have dill, use extra mint, or try a combination of parsley and chives. Dried dill works in a pinch, but fresh herbs give a brighter flavor.

Serving Suggestions

Serve tzatziki as a dip with warm pita bread, pita chips, or fresh vegetable sticks like carrots, cucumber, and bell peppers. It’s also a classic accompaniment to grilled lamb, chicken souvlaki, gyros, or falafel. Use it as a sauce for roasted vegetables, a spread for sandwiches, or a topping for baked potatoes.

Variations

Spicy: Add a pinch of cayenne pepper or a finely chopped fresh chili for heat.
Herb-forward: Increase the fresh herbs to 2 tablespoons each of dill and mint for a more aromatic dip.
Lemon zest: Add 1 teaspoon of lemon zest along with the juice for extra citrus brightness.
Vegan: Substitute the Greek yogurt with a thick plant-based yogurt (like coconut or soy) and use a vegan-friendly dill. The texture will be slightly different but still delicious.

Storage and Reheating

Tzatziki is best served cold and does not need reheating. Store it in an airtight container in the refrigerator for up to 3 days. The flavors will intensify over time, but the cucumber may release a little liquid; just stir before serving. If you want to keep it longer, you can freeze it for up to 1 month, but the texture may become slightly watery after thawing. Stir well and add a splash of olive oil to revive it.

Frequently Asked Questions

Can I use a regular cucumber instead of English?
Yes, but you’ll need to peel it first and remove the seeds, as regular cucumbers have tougher skin and more watery seeds. Grate, salt, and squeeze as directed.

Why is my tzatziki watery?
Usually it’s because the cucumber wasn’t drained well enough, or the yogurt is too thin. Make sure to squeeze the cucumber thoroughly and use a thick Greek yogurt. Letting it rest in the fridge also helps it thicken.

Can I make tzatziki ahead of time?
Absolutely. In fact, making it a day ahead improves the flavor. Store it covered in the fridge and give it a good stir before serving.

Is tzatziki gluten-free?
Yes, all the ingredients are naturally gluten-free. Just check the label on your yogurt to ensure it hasn’t been processed in a facility with gluten.

How do I make it less garlicky?
Use just one small garlic clove, or blanch the garlic in boiling water for 30 seconds to mellow its raw bite. You can also use roasted garlic for a sweeter, milder flavor.

Can I use sour cream instead of yogurt?
You can substitute half the yogurt with sour cream for a tangier, richer dip, but using all sour cream will make it too thick and heavy. Stick with mostly Greek yogurt for the best texture.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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