Homemade Tzatziki: Learn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it’s so easy to make! This basic recipe yields 1 cup, so multiply as necessary.
Tzatziki! Tsaht-ZEE-kee! Otherwise known as that yogurt and cucumber sauce you love at Greek restaurants but worry about mispronouncing (hear the pronunciation here). It’s a refreshing, chilled sauce or dip. Tzatziki is made simply with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt.
I tend to associate tzatziki with Greek food, but you’ll find it served across the Mediterranean and Middle East, sometimes under different names or in slightly different forms.
Tzatziki is often served with grilled meats and gyros, but I can’t think of a grilled or roasted vegetable it wouldn’t play nicely with. Bell peppers, mushrooms, carrots, asparagus and green beans are all fair game. I might even slather it on grilled corn on the cob. Why not?
You can also serve up some tzatziki with your next appetizer spread. It would go great with toasted pita wedges, crisp raw vegetables, hummus, olives, cheese and crackers. Its many uses don’t end at cook-outs and cheese plates, though.
- 1 Cup Cucumber GratedLearn how to make tzatziki, a traditional Greek yogurt and cucumber sauce with fresh herbs. Tzatziki is a refreshing sauce or dip, and it’s so easy to make! This basic recipe yields 1 cup, so multiply as necessary.
- 1/2 Cup Plain Greek Yogurt
- 1 Tablespoon EKiN Extra Virgin Olive Oil
- 2 Teaspoons fresh mint Chopped and/or Dill
- 1.5 Teapoons Lemon Juice
- 1 Medium Garlic Clove Pressed or Minced
- 1/4 Teaspoon Fine Sea Salt
- Working with one big handful at a time, squeeze the grated cucumber between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a small serving bowl, and repeat with the remaining cucumber.
- Add the yogurt, olive oil, herbs, lemon juice, garlic, and salt to the bowl, and stir to blend. Let the mixture rest for 5 minutes to allow the flavors to meld. Taste and add additional chopped fresh herbs, lemon juice, and/or salt, if necessary (I thought this batch was just right as-is).
- Serve tzatziki immediately or chill for later. Leftover tzatziki keeps well, chilled, for about 4 days.
MAKE IT DAIRY FREE/VEGAN: Substitute ½ cup cashew sour cream (available on page 217 of my book) for the yogurt, and thin the tzatziki with a small spash of water if necessary.
