- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 1 cup
- Category: Sauce
- Cuisine: Greek
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.
- 1 cup grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first)
- 1/2 cup plain Greek yogurt
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons chopped fresh mint and/or dill
- 1 1/2 teaspoons lemon juice
- 1 medium clove garlic, 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.
Recipe originally published in my cookbook, Love Real Food.
Make it dairy free/vegan: Substitute 1/2 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.
▸ Nutrition Information
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