This easy tzatziki recipe is one of those things that instantly makes so many dishes that more delicious: grilled chicken, pita chips, fresh veggies, you name it. Once I started making it from scratch, it's been really hard to go back to the pre-made stuff.
And here's the thing: this cucumber, yogurt, and dill sauce is actually quite easy to make. I bet you'll ditch the tub of tzatziki too once you try it.
We went to Greece last summer, and that trip is what convinced me that making tzatziki from scratch was worth it every single time. It was the sauce we'd find spread onto those amazing gyro sandwiches and served alongside chicken souvlaki.
The secret to a great tzatziki is taking a few extra minutes to salt and squeeze the cucumber so the sauce stays thick, rich, and incredibly flavorful instead of watery and sad. It comes together with simple ingredients, gets even better as it sits, and instantly makes dinner feel a little more exciting.
It also makes an amazing mezze platter when served with hummus, baba ganoush, and pita bread.
I love to serve this with my Mediterranean bowls with Trader Joe's Greek chickpeas recipe and as an alternative sauce for my pinto bean burgers. It's also great dolloped onto these pork chops with cherry peppers. Read to make it? Let's do it.
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Ingredients
Before we get started, let's gather the ingredients we need for this recipe:
- English cucumber
- kosher salt and freshly ground black pepper
- whole milk plain Greek yogurt
- lemon juice
- garlic
- fresh dill
- fresh parsley
- extra virgin olive oil
(See recipe card for quantities.)
Instructions
Now that we've got our ingredients, it's time to get started!
- First, grate the cucumber on a box grater and spread on a paper towel-lined baking sheet.
- Then, sprinkle the cucumber with 1 teaspoon salt and let stand for 30 minutes to allow the liquid to release.
- Next, gather the grated cucumber in the paper towels and squeeze throughly to remove the liquid. Transfer the cucumber to a medium bowl.
- Finally, stir in the yogurt, lemon juice, garlic, dill, parsley, and olive oil. Season with salt and pepper to taste and refrigerate until ready to serve.
Hint #1: Don't skip draining the grated cucumber. If you don't remove that excess moisture, your tzatziki dip will be watery instead of thick and creamy.
Hint #2: For a pretty presentation, add some diced cucumber, more fresh dill, and a drizzle of olive oil on top of the tzatziki right before serving.
Substitutions
Check out these substitution ideas in case you need to make some adjustments:
- Greek yogurt - You can use regular yogurt, but it'll be a lot looser. You can also strain it first: spoon the yogurt into a mesh strainer lined with cheesecloth or a coffee filter and let it drain for a few hours.
- English cucumber - Regular cucumbers work too, but I recommend peeling them first and scooping out the seeds.
- Fresh dill - Fresh dill really makes all the difference for authentic tzatziki flavor. If all you have is dried, use about 1 tablespoon.
- Fresh parsley - If you don't have fresh parsley, just leave it out completely or add a little more dill if you'd like.
Variations
Here are some more ways to change up this recipe:
- Spicy Tzatziki - Add a pinch of cayenne pepper to give this dip a little kick.
- Mint Version - Swap half the dill for fresh mint.
- Extra Garlicky - Double the garlic cloves if you're a garlic lover.
Equipment
Here's the equipment you'll need to make this recipe:
- chef's knife
- measuring spoons
- dry measuring cup
- juicer
- microplane grater
- box grater
- baking sheet
- medium bowl
Storage
To refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze: I don't recommend freezing this tzatziki sauce. Cucumber and yogurt don't freeze well, and you'll end up with a separated, watery mess when it thaws.
Make-ahead: This is actually ideal as a make-ahead recipe. Make it the night before you need it, and the flavors will be even better the next day.
Tasty Tip
Here's my secret to the best tzatziki: let it chill in the fridge for at least a couple of hours. This gives the garlic and fresh herbs time to infuse, making it more flavorful.
Frequently asked questions
The cucumber wasn't drained enough. After salting, squeeze out all that excess water like you're wringing out a wet towel.
Yep! Just be careful not to process the cucumber too much or it'll become mushy.
Everything! It's amazing with pita bread, chicken souvlaki, grilled meats, roasted vegetables, falafel, gyros, or just as a dip for raw veggies. It's one of my favorite dips because it's so versatile!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with this easy tzatziki sauce:
🍽Get the recipe
Easy Greek Tzatziki Sauce with Cucumber and Yogurt
Equipment
- chef's knife
- measuring spoons
- dry measuring cup
- juicer
- microplane grater
- box grater
- baking sheet
- medium bowl
Ingredients
- ½ English cucumber
- 1 teaspoon kosher salt
- 1 cup whole milk Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 clove garlic, grated
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon extra virgin olive oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- Grate the cucumber using a box grater and spread in a single layer on a paper towel-lined baking sheet.
- Sprinkle the cucumber with 1 teaspoon salt and let stand for 30 minutes to allow the liquid to release.
- Gather the grated cucumber in the paper towels and squeeze thoroughly to remove the liquid. Transfer the cucumber to a medium bowl.
- Stir in the yogurt, lemon juice, garlic, dill, parsley, and olive oil. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
RECIPE GUIDELINES AND TEST KITCHEN TIPS
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that if you use an electric stovetop or convection oven, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
FOOD SAFETY
Don't forget to keep these food safety tips in mind when making this recipe:
- Cover and refrigerate any leftovers--don't let them hang out at room temperature for too long
- Always have good ventilation when using a gas stove
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