This fresh tzatziki recipe will liven up any summer meal! Rich, creamy & full of fresh herbs, it's delicious on pita, grilled veggies, sandwiches, and more!

Tzatziki Sauce

Break out the pita, it’s tzatziki time! On Monday, I posted my favorite Greek salad, and now I’m following it up with another Greek essential: this cool, refreshing cucumber tzatziki sauce.

One of the best parts of summer is that dinner suddenly becomes easy. My favorite ingredients – fresh fruits and veggies – are at their peak. Tomatoes are sweeter and juicier, berries are plumper, peppers are snappier, and our backyard herbs are at their most potent. 

Sometimes, when I want to put these peak-season veggies front and center, making dinner just means prepping a sauce to dress them up. This tzatziki sauce is a great recipe for showcasing summer produce – it’s rich & creamy, bright, and packed with fresh herbs. So mix it up, serve it with a big platter of pita and your favorite summer veggies, and call it dinner!

Tzatziki Recipe

What is tzatziki?

Tzatziki is a salted yogurt and cucumber dip that’s made of strained yogurt, shredded cucumber, olive oil, garlic, lemon juice, salt, and herbs. Authentic Greek tzatziki is most often made with sheep or goat yogurt, but my tzatziki recipe calls for regular full-fat Greek yogurt. It’s easier to find in the store, and it still has the creamy, thick consistency you want in tzatziki sauce. Along with the other traditional ingredients, I stir in fresh mint and dill for a bright, summery finish.

How to Make Tzatziki Sauce

I first started eating tzatziki sauce at Greek restaurants, but I’ve since learned that it’s incredibly easy to whip up at home. Now, along with pesto, it’s one of my must-make summer sauces. Here’s how you do it:

  1. Start by grating the cucumber. I use the largest holes on a box grater to give my final sauce texture and plenty of green flecks. 
  2. Next, squeeze the water out of the grated cucumber. This step is essential for making a creamy tzatziki – if you skip it, the water from the cucumber will cause your sauce to separate. Squeeze the cucumber directly over the sink, or press it lightly between kitchen or paper towels.
  3. Then, stir everything together! Mix the squeezed cucumber with the yogurt, lemon juice, garlic, olive oil, salt, and herbs, and chill until you’re ready to use.

That’s it!

Tzatziki Sauce Recipe

How to Use Tzatziki Sauce

Once you’ve mixed your tzatziki sauce together, there are endless ways to use it. Most simply, I enjoy it as a snack with fresh veggies and pita or crackers. Try it this way, or add it to your next crudité platter. Your guests will love it!

You could also slather it onto sandwiches like these pita wraps, serve it alongside a Mediterranean salad like tabbouleh or couscous salad, or top it onto falafel, falafel burgers, or a flatbread

And last but not least, serve it with pita and lots of grilled veggies for a delicious, easy summer dinner.

Tzatziki Sauce

If you love this tzatziki recipe…

Try my hummus, tahini sauce, chipotle sauce, cilantro lime dressing, pico de gallo, tomatillo salsa, or guacamole next!

For more appetizer ideas, check out this post with 50 easy appetizers.

Tzatziki Sauce

rate this recipe:
4.99 from 510 votes
Prep Time: 5 minutes
Total Time: 5 minutes
Serves 4 to 6
This easy tzatziki sauce recipe is a delicious summer condiment. Use it to dress up grilled veggies, sandwiches, and more, or add it to a summer crudité platter!



  • Place the cucumber on a towel and gently squeeze out a bit of the excess water.
  • In a medium bowl, combine the cucumber, yogurt, lemon juice, olive oil, garlic, salt, dill, and mint, if using. Chill until ready to use.



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Rate this recipe (after making it)

  1. Sue

    5 stars
    Made this and it’s fabulous! I upped the garlic and dill, because we love them so much!
    It’s great! Thank you!

    • Jeanine Donofrio

      I’m so glad you loved it!

  2. Cara

    5 stars
    So easy! Better than store-bought!

    • Jeanine Donofrio

      I’m so glad you loved it!

  3. Merry Bouscaren

    I would love to get more of your email recipes


  4. Samantha

    5 stars
    Is their nutritional information available for this recipe? Thanks!

    • Jeanine Donofrio

      Hi Samantha, I’m sorry, we don’t post nutrition facts. You could plug the ingredients into a site like my fitness pal.

  5. Becky

    5 stars
    Absolutely my favorite recipe for tzatziki. I don’t buy it pre-made in stores anymore. I make this often and have with grilled chicken, feta and pita. If only I could find a good recipe to make fresh pita it would make my life complete

  6. Felicia

    Looks delicious! How long does this keep in the refrigerator?

    • Jeanine Donofrio

      Up to about 5 days.

  7. Marisol

    5 stars
    I made your tzatziki’ recipe and your green salad recipe and like my son said is the Best Greek food we have had. I accompany it with pita and chicken kabob. Immediately went to follow you on Pinterest and subscribing to your email. Thank you so much will be checking other recipes as well.

    • Jeanine Donofrio

      Hi Marisol, I’m so glad you enjoyed it and thank you for subscribing! I hope you love the recipes!

  8. Janet

    4 stars
    Very good recipe. I found it a bit bland so I added about 1/4 – 1/2 tsp onion power, a dash of black pepper, and the zest of half a lemon. . With those changes it’s excellent.

  9. Tavish

    I often visit Love and Lemons for recipes.
    It’s frustrating that there are never measurements given for ingredients. And you say things like “add herbs “ but never say which herbs.
    I realize your team has been doing this a very long time and I can’t possibly be the only one frustrated.
    I assume there is a great reason you do thi But I haven’t been able to imagine it

    • Z

      Whoops! I think you scrolled past the ingredients list: 1 tablespoon chopped dill
      1 tablespoon chopped mint, optional

    • Jeanine Donofrio

      Hi Tavish, the recipes with full measurements are at the bottom of each post in the recipe card. I hope that helps!

  10. Julie

    5 stars
    I consistently find amazing recipes on this site! This tzatziki is no exception. I haven’t used the mint yet, just fresh dill and parsley.

    I used to have to add a little sour cream “cheat” to make my yogurt based tzatziki have some oomph. This one is delicious as is.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Julie, I’m so glad you love the recipe!

  11. TheCook

    I used a tsp of dried dill and tsp of dried mint. I thought it tasted good. Should I have used fresh herbs?

    • Jeanine Donofrio

      Fresh herbs are definitely better if you have them for next time.

  12. Debi

    5 stars
    This is my favorite Taziki recipe! I used whole milk yogurt this time and it was delicious! Thanks so much.

    • Jeanine Donofrio

      I’m so glad you loved it!

  13. Christine

    5 stars
    I have made this once before and am making again tonight. I am all for quick and easy recipes. This is really good! I love, Love and Lemons rdcipes!

    • Jeanine Donofrio

      I’m so happy it’s been a favorite!

  14. SherylJKT

    5 stars
    I spent a lot of time looking for whole milk Greek yogurt. Finally found one and started making the recipe. Decided to lick yogurt spoon, and the yogurt was sweet, checked and it was vanilla. Well, not going back to grocery store! Continued on, added extra lemon juice and salt, and we ate it. Even tasted good. LOL

    • Phoebe Moore (L&L Recipe Developer)

      Hi Sheryl, I’m glad you ended up liking the sauce! We generally use 5% Fage yogurt or Stonyfield Grassfed Greek Yogurt, which we have luck finding in major grocery stores. In a pinch, low-fat Greek yogurt works too.

  15. Joyce Barber

    5 stars
    I have made it for the second time tonight and it is really delicious. No one has mentioned the mint though? I’ve been afraid to put the mint in. Isn’t that too strong of a flavor for the tzatziki sauce?

    • Phoebe Moore (L&L Recipe Developer)

      Hi Joyce, we love the mint here! It adds a fresh, cooling flavor. However, you can leave it out if you prefer.

  16. Nikki

    Just take a cucumber and grate it until you have a 1/2 cup. Cucumbers vary in size, but it won’t take more than one because grating food goes far.

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.