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.
Amazing Recipe, served it in a big flat bowl and topped it with feta and Kalamata olives and mini naan bread. It was a big hit.
I’m so glad you loved it!
I followed the recipe to the T, turned out fantastic! The family loved it.
I’m so glad it was a hit!
I loed the flavor. Just like the Greek restaurans.but, the first time I made it the sauce was too runny. 2nd try I let the cucumbers sit 30 minutes, squeesed by hand then placed in a cheese cloth , squeezed , let the cloth hang over the sink awhile , squeezed again then squeezed with paper towel Over kill maybe but dry cucumbers and this 2nd batch was perfect. Aslo after sitting over night it did not seperate. I’ll make this many more times I’m sure.
Would it be ok to use plain low fat Greek yogurt?
Hi Veronica, you could, it’s just less rich tasting than full fat yogurt.
This Tzatziti… Can you bottle to preserve to store or freeze?
I would like to know as well
Hi Heidi, I don’t think this recipe would be shelf stable, it’s best to make and eat it fresh.
Really delicious! Served it with the gyro meat from Costco! Thank you
So glad you enjoyed the tzatziki!
This was so delicious. So fresh and amazing! This is my first comment ever on a recipe, it was that good. Elevated dinner by a LOT.
Hi Monica, I’m so glad you loved the tzatziki!
This is such a great recipe! Perfect balance.
Hi Tess, so glad you loved it!
Recipes are wonderful. The functionality and amount of ads on this site make it unusable. Not only did i not purchase anything from the waterfall of ads, i now need to avoid this website in the future.
Stars are for the recipe. That part is great.
Hi J, thanks for your feedback. Glad you enjoyed the tzatziki!
This was sheer perfection!!! It brought me right back to Turkey…
I’m so glad you loved it!
This was a truly simple recipe and WOW is it delicious. I followed measurements, but did use nonfat yogurt… it still came out great.
Hi Susan, I’m so glad you loved it!
Do you measure the shredded cucumber, then squeeze out the liquid, or squeeze out the liquid first then measure?
Measured first, then squeezed.
Outstanding! We used the leftover roasted butterflied boneless leg of lamb last night in a flatbread wrap with your sauce and wow wow wow!!! Thank you for posting this – we now have a go to for using up leftover roasted chicken, beef, lamb and pork, just use this sauce in a wrap with the meat along with tomatoes, red onions, green or red leaf lettuce and sliced cucumbers.
That sounds wonderful. I am eating lamb right now. Looking forward to lunch tomorrow
This is the best recipe for tzatziki I have tried. I do add about 4 cloves of garlic (personal preference) but the recipe itself is so yummy without the extra addition. Family favorite! Thank you!
I’m so glad you’ve loved it!
How much does this make? I have a party of 30 people I am making this for. Can I double or triple this recipe?
Hi Christine, it makes about 1 1/2 cups – you could double or triple it depending on what else you’re making.
Hey how far ahead can this be made?
Hi Julie, I keep it in the fridge for 4 to 5 days.
I just made this – my first try at homemade Tzatziki sauce! So amazing! I’ll never buy pre-made again!
Hi Connie, I’m so glad you loved it!
Love the recipe! Super easy and delicious!!
Amazing! Best Tzatziki sauce I’ve ever had. So delicious.
Hi Krissy, I’m so glad you loved the tzatziki!
This is it, look no further. The ultimate delicious authentic Tzatziki Sauce. I’m amazed how good it is. I doubled the recipe because some will marinate the lamb roast and some will be served along with it. Thank You!
Hi Michael, I’m so glad you loved it!
Great idea, using it as a marinade!