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Tzatziki is one of those delicious Greek recipes that goes well with so many different things. And I realized I don’t have a recipe for it online yet, so here it is. Now to be honest it is such a simple recipe that you might wonder why you would need a recipe for this but I really love it.
Greek Tzatziki sauce Recipe
Now, tzatziki is of course Greek, although there are many variations in the surrounding countries. In Turkey, for example, it’s called cacik (which I kept calling tzatziki when I was in Turkey.. Oops…), but it tastes pretty much the same. At least I could not tell the difference. I’m sure there are subtle differences but this is the Greek version of my favorite cucumber sauce. Around the middle east you’re probably going to find similar variations of this yogurt based sauce.
What is tzatziki made of?
Tzatziki is basically plain Greek yogurt, garlic, grated cucumber and extra virgin olive oil. You can also find variations with fresh dill or other fresh herbs like fresh mint and parsley. It is delicious simply served with some pita bread or pita chips for dipping but it also goes well with other dishes like souvlaki, gyros or dolmades. I like to use it instead of a garlic sauce when I make a shoarma sandwich. But anywhere where you use a garlic sauce you can replace it with tzatziki sauce.
The grating of the cucumber can be done in a food processor but I tend to just use a box grater. Easier and just as quick. Finish the dish with a drizzle of olive oil.
Garlic
How much garlic you put in your tzatziki is very personal. I don’t like too much raw garlic in my dishes, so I usually put in 1 clove. I think that’s enough, but I recently heard of someone using at least 6 cloves (!!) So you have to try and see what works for you. One thing to keep in mind is that the garlic will become stronger if you let the dish stand for a bit. So if you’re eating it right away you’re probably ok, but if you eat the tzatziki the next day the garlic will be more pronounced. Just something to be aware of.
In terms of the yogurt I go for full fat Greek yogurt. Don’t go for the low fat varieties. That’s just too thin and not very tasty plus you’ll be left with a very watery tzatziki sauce. You can definitely use Turkish yogurt, which to me is the same as the Greek version. Also important to keep in mind that you have to get rid of the excess moisture in the regular cucumbers. There is much water in the cucumbers and you want to remove as much as possible. I usually drain it in a fine-mesh sieve and then squeeze it by hand before adding to the yogurt. You can also drain it on paper towels.
Additions and variations
This tzatziki sauce recipe uses pretty simple ingredients, but you can make small variations to it if you want. A squeeze of fresh lemon juice is delicious and you can use both English cucumbers or regular cucumbers. Which to be honest, I never know what the difference between those two is anyway!
The tzatziki is quite a creamy sauce and goes well together with things like a homemade gyros or souvlaki. If you want to change the flavors a bit you can use some sour cream in addition to the thick greek yogurt. I have been known to add some red onion to the tzatziki or some feta cheese. Not traditional by any means but so delicious!
How long can you keep tzatziki?
What is the difference between raita and tzatziki?
Is tzatziki sauce healthy?
Can I make a plant based tzatziki?
Tzatziki sauce recipe
Ingredients
- 500 gr Greek yogurt
- 1/2 cucumber grated
- 1-2 cloves garlic grated or pressed
- pepper and salt to taste
- 1 tsp oregano dried
- extra virgin olive oil for drizzling over
Equipment
- Box grater
How to make tzatziki sauce
- Start by grating the cucumber. Then drain the cucumber well and squeeze the liquid out with your hands. You can also drain it on paper towels.
- Put the yogurt in a bowl and mix with the grated cucumber and garlic. Finally, sprinkle the oregano on top.
- Serve the tzatziki with a drizzle of olive oil over the top.
Notes
- Storage: Keeps about 3 days in the fridge; garlic flavor intensifies over time.
- Tzatziki vs. Raita: Both are similar, but raita (India) has cumin and no garlic, while tzatziki (Greece) does.
- Is it Healthy? Yes! Made with fresh ingredients and low in carbs.
- Plant-Based Option: Swap Greek yogurt for coconut or soy yogurt—coconut adds a unique flavor.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
