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Tzatziki sauce served with fresh pita bread
Greek tzatziki sauce with fresh yogurt and cucumber

Authentic Greek Tzatziki Sauce

Author: Flavelo
Sauces and Gravies Recipes Vegetarian & Vegan Dishes
Tzatziki is more than cucumber yogurt. The key is removing water: cucumbers are 96% water, which will turn your dip into soup. Salting and patiently draining concentrates the cucumber flavor and keeps the yogurt thick. Garlic and acid (lemon/vinegar) provide the signature punch.
🕒 Prep Time 25 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 160 kcal
🌍 Cuisine Greek

Ingredients

Equipment Needed

  • Box grater
  • Sieve or clean kitchen towel (for squeezing)
  • Mixing bowl

Allergen Information

⚠️ Milk
⚠️ Wheat

Instructions

1 ✓

Wash cucumber (keep peel on) and grate using large holes of a box grater.

Tip: The peel adds crunch and color.
2 ✓

Salt the grated cucumber and let stand in a sieve for 10-15 minutes.

Tip: Salt draws water out of plant cells via osmosis. Critical step!
3 ✓

Squeeze cucumber with your hands or a towel as hard as you can. It should be almost dry.

Tip: Any remaining water will dilute the yogurt and ruin the texture.
4 ✓

Mix yogurt with minced garlic, olive oil, lemon juice, and the squeezed cucumber.

Tip: Drizzle oil at the end for gloss.
5 ✓

Stir in chopped dill and chill for at least 30 minutes before serving.

Tip: Time is needed for flavor diffusion.

Recipe FAQ

It's still runny.
You didn't squeeze the cucumber enough, or used regular yogurt. Regular yogurt is too thin; use Greek.
Too garlicky.
Garlic strength grows as it sits. If you prefer mild, use less or roast the cloves first.

Ingredients

  • 1 cup Thick Greek yogurt
  • 1 large English cucumber
  • 2 cloves Garlic
  • 1 tbsp Fresh dill (or mint)
  • 1 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice (or white wine vinegar)
  • 1 pinch Salt
  • 1 pinch Ground pepper
  • 4 pieces Pita bread (for serving)