Tzatziki

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.

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Tzatziki Sauce

rate this recipe:
4.98 from 684 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!

Ingredients

Instructions

  • 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.

 

488 comments

4.98 from 684 votes (490 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)




  1. Mary
    11.22.2024

    5 stars
    Absolutely delicious! We used the Nancy’s Greek yogurt and it was so thick and yummy. Highly recommend!

    • Phoebe Moore (L&L Recipe Developer)
      11.22.2024

      So glad you enjoyed it, Mary!

  2. Kathryn Araya
    11.19.2024

    5 stars
    First. I really appreciate finding this recipe. It’s so easy as the ingredients are readily accessible.

    I had a takeout side of tzatziki to compare and it was definitely comparable and delicious.
    I had a pre made diced cucumber/tomato/red onion salad and squeezed out all the water, and also added a tbs of whipped cream cheese, as it was still an overpowering Greek yogurt essence. I also didn’t have fresh dill, but my dill still worked great.

    Next time I’m going to have the fresh mint and I’m so excited! Thank you!

    • Jeanine Donofrio
      11.20.2024

      I’m so glad you loved it!

  3. Tina
    11.17.2024

    How long will it keep if refrigerated?

    • Jeanine Donofrio
      11.18.2024

      I keep it about 5 days.

  4. Jill
    11.04.2024

    5 stars
    Trying to use up the last of my end of season cucumbers. Do you think this could be frozen in serving size portions?

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      Hi Jill, I don’t recommend freezing this sauce. The cucumbers can become soft and watery when thawed.

  5. Zach
    11.03.2024

    5 stars
    We doubled this and it came out great! I figured out that the measurement for cucumber was prior to squeezing out the water.

    • Phoebe Moore (L&L Recipe Developer)
      11.09.2024

      Hi Zach, I’m so glad you loved the tzatziki!

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.