Fresh and flavorful homemade tzatziki sauce is a creamy yogurt-based condiment that’s perfect for summer. Serve it with kabobs, grilled vegetables, pita bread, or use it as a cool topping for salads and sandwiches. This simple recipe comes together in about 5 minutes using a handful of everyday ingredients.
I love a creamy tzatziki, and this version is quick, bright, and refreshing. It combines full-fat plain Greek yogurt with grated cucumber, olive oil, lemon juice and zest, garlic, and fresh herbs. The cool tang of the yogurt balances spicier dishes well, making this sauce a versatile summer staple that complements many Mediterranean dishes.
Why You’ll Love this Recipe
- Cool, refreshing, and very easy to make.
- Just 6 main ingredients and ready in about 5 minutes.
- A perfect finishing touch for Mediterranean-style meals.
- A light, flavorful summer staple for dipping and topping.
Ingredients You’ll Need
- Greek yogurt – plain full-fat Greek yogurt is ideal. Sour cream can be used as a substitute if desired.
- Cucumber – English cucumbers are crisp and nearly seedless; mini cucumbers also work. If using a regular cucumber, remove the seeds before grating. Leaving the skin on adds extra nutrients and fiber.
- Olive oil – a good extra-virgin olive oil adds flavor; it doesn’t need to be costly but choose one you enjoy.
- Lemon juice and zest – both add bright, fresh acidity and lift the flavors.
- Garlic – fresh minced garlic is best, but jarred minced garlic works in a pinch.
- Fresh herbs – dill and parsley are classic; fresh mint can be added for an extra herbaceous note.
- Salt and pepper – to taste.
How to Make Tzatziki Sauce
This tzatziki comes together in three simple steps and takes about 5 minutes total.
- Grate the cucumber. Use a box grater or cheese grater; peeling is optional. If you’re using a regular cucumber, scoop out the seeds before grating.
- Squeeze out the water. Place the grated cucumber in a kitchen towel, a few layers of paper towel, or a fine-mesh sieve and press to remove as much liquid as possible. This prevents a watery sauce.
- Mix everything together. In a medium bowl, stir together Greek yogurt, the drained grated cucumber, olive oil, lemon juice, lemon zest, garlic, and chopped herbs. Season with salt and pepper to taste. Chill briefly before serving if desired.
Prepping and Storing
Store tzatziki in an airtight container in the refrigerator for up to 3 days. For the best texture and flavor, consume within the first day or two.
How to Serve Tzatziki Sauce
- As a dip for fresh vegetables, pita, pita chips, or crackers.
- Drizzled over grilled vegetables, bowls, or kabobs.
- Spread on sandwiches, gyros, falafel, or wraps.
- Spoon over salads as a creamy dressing or garnish for Mediterranean-style salads.
- Served alongside grilled or roasted protein such as chicken, fish, or steak.
Recipe
Ingredients
- 1 cup plain Greek yogurt
- 1 cup grated cucumber, water squeezed out
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon salt and a pinch of pepper
Instructions
- Shred the cucumber with a grater (no need to peel). If using a regular cucumber, remove the seeds first.
- Use a towel or fine-mesh sieve to squeeze out excess water from the grated cucumber so the sauce stays thick.
- Mix the Greek yogurt, drained cucumber, olive oil, lemon juice, lemon zest, garlic, and chopped herbs in a bowl. Season with salt and pepper and chill until ready to serve.
Nutrition
Nutrition information is an approximation.
Hope you enjoy this homemade tzatziki! If you make it, leave a rating and share your photos to show how you served it. I love seeing recreations and hearing how you used it in your meals.