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 323 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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Rate this recipe (after making it)

  1. Peter

    5 stars
    So easy to make, delicious, why would you buy it when you can make it in 10 minutes.I enjoy serving with lamb or fish.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Peter, I’m so glad you enjoyed the tzatziki!

  2. Carol

    Five Stars. We also love Tzatziki on oven roasted chicken and even meatballs. It’s delish! I’ll be sure to “@ tag” you in my post on Instagram.
    Thanks for sharing.
    Carol @the7thdecade

    • Phoebe Moore (L&L Recipe Developer)

      Hi Carol, So glad you loved it!

  3. Michelle

    5 stars
    I din’t have any mint but this is delicious!!! Just made it to put on gyros for lunch today.

    • Phoebe Moore (L&L Recipe Developer)

      I’m so glad you loved the sauce!

  4. Pina

    5 stars
    Hello..I just made this tonight my son says it’s the best Tzadiki he has ever had so thankyou from Barossa valley south Australia 🇦🇺

    • Phoebe Moore (L&L Recipe Developer)

      Thanks for your comment! I’m so glad you enjoyed it.

  5. Cheryl

    4 stars
    The recipe said dill and I don’t think that dried would work very well. The photos show fresh dill. I have it growing six months out of the year but I’m wondering if I can freeze fresh dill and pull it out as needed for things like this.

    • Beth

      I have frozen my fresh dill and have used it in my tartar sauce and, although the color is darker, it tastes just fine. So I think it would be fine in this sauce as well.

    • Breyona Breeze

      I freeze herbs all the time to
      Make certain cocktails but it’s usually frozen in lemon or lime water. Perhaps you can try the lemon water since lemon is one of the ingredients

    • Jeanine Donofrio

      Hi Cheryl, I’ve made this with dried dill – start with 1/2 teaspoon.

  6. David

    CanI use sour cream instead of yogurt

    • Phoebe Moore (L&L Recipe Developer)

      Hi David, I think that would work fine. We haven’t tried it though, so I can’t say for sure.

  7. katie

    i only have dried dill weed. is this the same as dried dill? and would it be ok to use? thanks and love, love your recipes!

    • Josie

      Yes… dried dill weed is dried dill

  8. Merry

    How long does this recipe keep in fridge

    • Jeanine Donofrio

      Hi Merry, up to about 5 days. If it separates, give it a stir!

  9. Nahrissa

    Any suggestions for cucumber substitutes? It really upsets my stomach, but I’d love to make this without it or something else in its place.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Nahrissa, You can skip the cucumber here. Hope you enjoy!

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.