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:
5 from 7 votes
Prep Time: 5 mins
Total Time: 5 mins
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!


  • ½ cup finely grated cucumber
  • 1 cup thick whole milk Greek yogurt
  • 1 tablespoon lemon juice
  • ½ tablespoon extra-virgin olive oil
  • 1 garlic clove, grated
  • ¼ teaspoon sea salt
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint, optional


  • 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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  1. Keyan Kaplan

    Did you remove the seeds for this recipe?

    • Jeanine Donofrio

      nope, I don’t

  2. Annette

    What yogurt do you like best? I feel like I always choose the wrong yogurt. Also, I always choose non-fat and I think that might be why I don’t love it.

    • Jeanine Donofrio

      Hi Annette, definitely try full fat yogurt, it has a much richer taste (and it still doesn’t contain all that much fat). For this one, I used Fage yogurt because it’s pretty thick. Hope that helps!

      • Annette

        Thank you so much! Running to the market in a bit. I am not a vegetarian but I am very conscience of the food I serve my family. I love your website and your recipes, their easy and delicious. Thanks for everything, I am sure I’ll be grabbing your cookbooks real soon.

  3. T

    I use a flour sack towel to squeeze the water out of the shredded cucumber. Put the shredded cucumber in the middle of the towel, gather up all sides, twist them together (kind of like a frosting bag for piping frosting?), and keep twisting and squeezing over the sink.

  4. Kate

    Hi! Can you make this with coconut yogurt or a nondairy yogurt?

    • Jeanine Donofrio

      I think some of the almond yogurts might work – they have to be completely unsweetened. I think Kite Hill’s almond yogurt is pretty good.

  5. Denise

    5 stars
    Thank you! This is delicious, easy to make and did I say it was delicious? It has inspired me to grow dill for many more cooking dishes that call for it.

    • Jeanine Donofrio

      I’m so glad you loved it!

  6. Christine

    5 stars
    I had this for dinner tonight and loved it- I guess you could use english cucumber as it has less seeds, but liked the recipe a lot. Seeds and all:)

  7. Lisa

    5 stars
    Made a half recipe of this today and it was awesome! My ‘I don’t like tzatziki” husband and daughter really liked it! It’s the best I have ever made (or bought!). I used a very think Icelandic style yogurt. It was great.

  8. Rachel Tunnicliffe

    Do you peel the cucumber first?

    • Jeanine Donofrio

      Hi Rachel, you could but I don’t bother.

      • Rachel Tunnicliffe

        Thanks, Jeanine.

    • Jeanine Donofrio

      I’m so glad you loved it!

  9. Anna

    What’s the shelf life of this while in the fridge? I doubled it! So delicious.

    • Jeanine Donofrio

      Hi Anna, I’d say about 5 days.

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.