This fresh tzatziki recipe will liven up any summer meal! Rich, creamy & full of fresh herbs, it's delicious on pita, grilled veggies, sandwiches, and more!
Break out the pita, it’s tzatziki time! On Monday, I posted my favorite Greek salad, and now I’m following it up with another Greek essential: this cool, refreshing cucumber tzatziki sauce.
One of the best parts of summer is that dinner suddenly becomes easy. My favorite ingredients – fresh fruits and veggies – are at their peak. Tomatoes are sweeter and juicier, berries are plumper, peppers are snappier, and our backyard herbs are at their most potent.Â
Sometimes, when I want to put these peak-season veggies front and center, making dinner just means prepping a sauce to dress them up. This tzatziki sauce is a great recipe for showcasing summer produce – it’s rich & creamy, bright, and packed with fresh herbs. So mix it up, serve it with a big platter of pita and your favorite summer veggies, and call it dinner!
What is tzatziki?
Tzatziki is a salted yogurt and cucumber dip that’s made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt. It’s easier to find in the store, and it still has the creamy, thick consistency you want in tzatziki sauce. Along with the other traditional ingredients, I stir in fresh mint and dill for a bright, summery finish.
How to Make Tzatziki Sauce
I first started eating tzatziki sauce at Greek restaurants, but I’ve since learned that it’s incredibly easy to whip up at home. Now, along with pesto, it’s one of my must-make summer sauces. Here’s how you do it:
- Start by grating the cucumber. I use the largest holes on a box grater to give my final sauce texture and plenty of green flecks.Â
- Next, squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels.
- Then, stir everything together! Mix the squeezed cucumber with the yogurt, lemon juice, garlic, olive oil, salt, and herbs, and chill until you’re ready to use.
That’s it!
How to Use Tzatziki Sauce
Once you’ve mixed your tzatziki sauce together, there are endless ways to use it. Most simply, I enjoy it as a snack with fresh veggies and pita or crackers. Try it this way, or add it to your next crudité platter. Your guests will love it!
You could also slather it onto sandwiches like these pita wraps, serve it alongside a Mediterranean salad like tabbouleh or couscous salad, or top it onto falafel, falafel burgers, or a flatbread.Â
And last but not least, serve it with pita and lots of grilled veggies for a delicious, easy summer dinner.
If you love this tzatziki recipe…
Try my hummus, tahini sauce, chipotle sauce, cilantro lime dressing, pico de gallo, tomatillo salsa, or guacamole next!
For more appetizer ideas, check out this post with 50 easy appetizers.
Tzatziki Sauce
Equipment
Ingredients
- ½ cup finely grated cucumber
- 1 cup thick whole milk Greek yogurt
- 1 tablespoon fresh lemon juice
- ½ tablespoon extra-virgin olive oil
- 1 garlic clove, grated
- ¼ teaspoon sea salt
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh mint, optional
Instructions
- Place the cucumber on a towel and gently squeeze out a bit of the excess water.
- In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.
Any reason not to use fat-free Greek yogurt?
Hi Jamie, you can use fat-free if that’s what you keep on hand! Whole milk Greek yogurt gives it a slightly richer flavor.
I did not have Greek yogurt on hand. I used sour cream and it was perfect.
I’ve tried other recipes for tzatziki sauce. This is the tried and true we keep coming back to. 🤤 Yummy!
So glad you love it!
Super simple and delicious! Thank you
I’m glad you enjoyed!
A sauce made in heaven 4 thumbs up
just made this, 5 minutes ago, I used shop crushed garlic, I used quite a lot, next time, I’ll do 1 cl9ve ass indicated. I also think it’s a bit sour, next time I’ll use slightly less lemon juice, I also used dry dill as that’s what I have. it’s quite nice except for the garlic but that’s my fault not the recipes.. but it doesn’t taste like the Tzakiki you buy in the store
Perfect consistency, and tastes beautiful. I didn’t add the mint, but might try it next time. Used it on lamb souvlaki and the family loved it. I was going to use leftovers as a dip, but it all disappeared lol !
Too much lemon. It was super sour. Maybe 3/4 tbsp lemon juice
I’m addicted to this recipe. I originally made it for 10 grown musicians that practice at my home and everyone loved it. I make it at LEAST once a week now and I have a hard time sharing, lol. I’ve never included the mint though as I always forget to buy it.
I’m so glad it’s been such a hit!
Delicious!!
I don’t leave comments on recipes. But I had too in this one.
There is a reason this recipe has 5 stars and over 600 ratings!
It’s that good!!!!
I didn’t put mint in mine.
Hi Rachael, I’m so glad you loved it!
I want to be in the kitchen more! This was a quick and easy recipe for me. I had no clue what I was making . But once I taste it I understood and knew I had done it right! Thank you for sharing!
Hi Meka, I’m so glad you enjoyed it!
The recipe was easy and delicious to make
Best recipe I’ve found for tzatziki for my taste! I noticed many comments saying they prefer more garlic, but I think one clove of fresh garlic is just right (and I’m a garlic lover!) but fresh, raw garlic is so potent. This does have heavy lemon favor, but I think it’s perfect! If not a big lemon fan, maybe reduce slightly. I also sometimes use 2% Greek yogurt and omit the olive oil to reduce some calories, and it’s still delicious!
Fantastic and simple!
So glad you loved it, Anne!
It is the best tzatziki recipe i always add a bit of feta it makes it more tangy LOVE IT!!
Great idea to add the feta, Ava! So glad you love the recipe.
So good
How many days can this last? Making a Mediterranean dinner for 24. Fundraiser. Going to make 24 1 cup servings. For kefta and pita. What advice can you share. I did a recipe test and this won the test. Oh so delicious!, 5 STARSThanks
Hi Robin, it keeps well for 3 to 5 days in the fridge. So glad you loved the recipe!
Absolutely love this recipe! I’m trying to use up the many cucumbers from my garden, and your recipe is a great way to keep it creative.
I’m so glad you loved it!