Make homemade Tzatziki Sauce in about 10 minutes with just five simple ingredients. This classic Greek cucumber and yogurt sauce is creamy, bright, and versatile—perfect as a dip for pita and vegetables or spooned over gyros, falafel, grilled meats, and grain bowls for fresh Mediterranean flavor.
Why this recipe is the best
I first developed this tzatziki recipe in 2019 and have refined it ever since. It’s become my go-to sauce for everything from sandwiches to grilled vegetables. The balance of creamy yogurt, crisp cucumber, bright acid, and fragrant herbs gives it an authentic, island-style taste that’s fresh and satisfying.
Through testing and feedback I learned a few simple tips that make a noticeable difference in texture and flavor. These small techniques are why this version consistently turns out thick, flavorful, and perfect for dipping or drizzling.
- Seasoning matters. A blend of dried Greek-style herbs or a mix of fresh dill and mint brings the characteristic savory-herbal note to the sauce. Use a measured spice blend so the flavor is balanced without overpowering the yogurt.
- Get the cucumber dry. Removing excess moisture from the grated cucumber prevents a watery tzatziki. Squeeze the grated cucumber in a towel until most of the liquid is gone; this keeps the sauce thick and creamy.
- Choose full-fat Greek yogurt. A rich, full-fat plain Greek yogurt produces the best texture and flavor. If you can find sheep’s milk yogurt that’s traditional in Greece, great—if not, a high-quality whole-milk Greek yogurt is an excellent substitute.
Ingredients
Below are the essential ingredients and straightforward substitution ideas. Exact measurements appear in the recipe card at the bottom of the post.
- Cucumber – An English cucumber (also called hothouse cucumber) is ideal because its skin is thin and it has fewer seeds. Grate and thoroughly drain the cucumber; about ¾ cup grated drained cucumber comes from one large cucumber (roughly ½ pound).
- Greek yogurt – Use plain, full-fat Greek yogurt for the creamiest, most authentic texture and flavor. If you prefer a lighter sauce, you can use lower-fat Greek yogurt but expect a slightly thinner result.
- Olive oil – A small amount of good-quality extra-virgin olive oil adds silkiness and a subtle fruity note.
- White vinegar or fresh lemon juice – A teaspoon of acid brightens the sauce. Use white vinegar for a neutral tang or lemon juice for a fresher citrus lift.
- Greek-style seasoning – A dried blend of oregano, garlic powder, dill, and other Mediterranean herbs works well. If you prefer fresh ingredients, use grated garlic with fresh dill and mint instead.
Instructions
This tzatziki comes together quickly. Follow these steps for best results and refrigerate briefly before serving to let the flavors meld.
- Peel and grate the cucumber. After peeling, grate the cucumber on the coarse side of a grater. Pile the grated cucumber in the center of a clean kitchen towel or several paper towels and twist to squeeze out as much liquid as you can. This prevents a watery sauce.
- Combine the ingredients. In a medium bowl, stir together the drained cucumber, Greek yogurt, olive oil, vinegar or lemon juice, and the Greek-style seasoning (or fresh garlic and herbs). Mix until smooth and evenly combined.
- Chill before serving. Refrigerate for at least 30 minutes so the flavors develop. The sauce will thicken slightly as it chills. Taste before serving and adjust salt, acid, or herbs as needed.
Store tzatziki in an airtight container in the refrigerator for up to 6 days. Stir before serving; if it thickens too much, thin with a teaspoon of water or olive oil.
Ways to serve it
Tzatziki is wonderfully versatile. Serve it chilled as a dip with warm pita, pita chips, or fresh vegetables, or use it as a sauce or spread for sandwiches, wraps, and grilled meats.
Popular pairings include:
- Greek-style meatballs
- Pita sandwiches and gyros
- Falafel and roasted vegetables
- Grilled chicken or lamb
- Grain bowls, salads, and roasted fish
More Greek recipes
If you enjoy this tzatziki, try it alongside other Mediterranean favorites such as Greek zucchini pie, pastitsio, spicy feta dip, or eggplant salad for a complete spread of authentic flavors.
Tzatziki Sauce
24 ounces
Ingredients
- 1 large English cucumber (about ½ pound)
- 2 cups plain whole milk Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon white vinegar or fresh lemon juice
- 2 tablespoons Greek-style seasoning (or use fresh grated garlic, chopped dill and chopped mint – see notes)
Instructions
- Peel and grate the cucumber, then place the grated cucumber in a clean towel or several layers of paper towels and squeeze to remove excess liquid.
- Measure about ¾ cup of the drained grated cucumber and combine it in a bowl with the Greek yogurt, olive oil, vinegar (or lemon juice), and Greek-style seasoning.
- Stir until evenly combined. Refrigerate for at least 30 minutes before serving to let the flavors meld. Store in an airtight container up to 6 days.
Notes
- Fresh herbs option: If you prefer fresh herbs instead of dried seasoning, use 5 cloves fresh grated garlic, ½ teaspoon salt, 2 tablespoons fresh chopped dill, and 2 tablespoons fresh chopped mint.