How to Make Tzatziki

Name: Tzatziki
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 cup Greek yogurt, full fat; 1 medium cucumber, grated; 1/2 tsp salt, for the cucumber; 2 cloves garlic, minced or grated; 1 tbsp extra virgin olive oil, plus more for serving; 1 tbsp fresh lemon juice; 1 tbsp fresh dill, chopped; Salt and black pepper, to taste

Tzatziki is a cold Greek sauce made from strained yogurt, grated cucumber, garlic, and olive oil, served alongside grilled meats, warm pita, or spooned over vegetables. It takes fifteen minutes to make and none of that time is spent at the stove.

The sauce has roots that predate modern Greece, with similar yogurt and cucumber preparations found across the eastern Mediterranean and the Middle East. In Greece it became a fixture alongside souvlaki and gyro, cutting through rich, charred meat with something cool and tangy.

What trips people up is texture. Cucumber and unstrained yogurt both carry a lot of water, and if you skip the draining steps you end up with a thin, runny dip instead of a thick sauce that clings to food.

What Actually Matters

The one step that makes or breaks tzatziki is removing water from both the cucumber and the yogurt before you combine them. Grate the cucumber, salt it, and let it sit in a strainer for at least ten minutes, then squeeze it hard in a clean kitchen towel until no more liquid comes out. If you're using regular plain yogurt instead of Greek yogurt, strain it through a cheesecloth lined sieve for a couple of hours first. Skip either step and the sauce will separate and turn watery within an hour of making it.

Tzatziki Recipe (Serves 4)

Prep time: 15 minutes (plus draining) | Cook time: 0 minutes | Total time: 15 minutes

1 cup Greek yogurt, full fat
1 medium cucumber, grated
1/2 tsp salt, for the cucumber
2 cloves garlic, minced or grated
1 tbsp extra virgin olive oil, plus more for serving
1 tbsp fresh lemon juice
1 tbsp fresh dill, chopped
Salt and black pepper, to taste

Grate the cucumber and toss it with 1/2 teaspoon of salt in a fine mesh strainer. Let it sit for ten minutes.
Squeeze the grated cucumber firmly in a clean kitchen towel to remove as much liquid as possible.
In a bowl, combine the Greek yogurt, drained cucumber, garlic, olive oil, and lemon juice.
Stir in the fresh dill and season with salt and black pepper to taste.
Cover and refrigerate for at least thirty minutes to let the flavors combine.
Drizzle with a little extra olive oil right before serving.

Nutrition (Per Serving, Estimated)

Nutrient	Amount
Calories	90 kcal
Protein	6 g
Fat	6 g
Carbohydrates	4 g

These numbers are a calculated estimate for the four serving recipe above, not a lab verified analysis. Actual values will vary with the exact yogurt brand you use.

Tips, Variations, and Storage

Some cooks add a splash of white wine vinegar instead of lemon juice, or a pinch of dried mint alongside the dill. If garlic flavor is too sharp right after mixing, it mellows noticeably after a few hours in the fridge.

Tzatziki keeps well in an airtight container in the refrigerator for up to four days. It does not freeze well, since the yogurt and cucumber both separate and turn grainy once thawed.