Store tzatziki in an airtight container in the fridge for up to 4 days—just give it a quick stir before serving. Avoid freezing.
Tzatziki
Servings: people
Tzatziki is a creamy Greek yogurt sauce with grated cucumber, garlic, and fresh dill. It's one of the most popular Greek recipes, and it's ready in 5 minutes. The added feta? A total game changer!
Ingredients
- 1 cup Greek yogurt full-fat, plain, unsweetened
- 1 cucumber about 2 cups grated - preferably seedless like English or Persian 230 g
- 2 cloves garlic grated - start with 1 clove and add more if you like
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar or fresh lemon juice
- 2 tablespoons fresh dill finely chopped
- ½ teaspoon salt
- ⅓ cup crumbled feta optional - not traditional but delicious
Instructions
- Mix the base: In a mixing bowl, combine 1 cup Greek yogurt, 2 cloves garlic (grated), 1 tablespoon extra virgin olive oil, 1 tablespoon red wine vinegar, and ½ teaspoon salt. Stir well until creamy and smooth.
- Grate and drain the cucumber: Grate 1 cucumber with the large holes of a box grater and squeeze out as much water as you can.
- Add cucumber and dill: Fold the grated cucumber and 2 tablespoons fresh dill into the yogurt base. Mix until fully combined.Optional: Stir in ⅓ cup crumbled feta for added texture and a pop of salty flavor.
- Chill & Serve: Let it rest in the fridge for 30 minutes to allow the flavors to develop. The garlic will mellow and the whole thing becomes more cohesive.Drizzle with a little more olive oil before serving. Optional: garnish with a sprig of dill or a few Kalamata olives.
Notes
SUBSTITUTIONS
- Yogurt: No Greek? Use plain whole-milk yogurt strained overnight.
- Cucumber: Any variety works—just peel and remove seeds if watery.
- Garlic: Swap with ¼ teaspoon garlic powder per clove (in a pinch).
- Extra Virgin Olive Oil: Use regular olive oil or avocado oil if needed.
- Vinegar: Lemon juice or white wine vinegar works too.
- Dill: Try mint or parsley—or skip the herbs entirely.
- Salt: Any salt will do—sea, kosher, or table.
- Drain the cucumber well: Squeeze out all the moisture after grating to keep the tzatziki thick and creamy.
- Use full-fat Greek yogurt: It gives the best texture and flavor—rich, tangy, and authentic.
- Let it rest before serving: Chill for at least 30 minutes so the garlic mellows and flavors blend.
- Grate the garlic finely: A microplane works best for even flavor without harsh chunks.
- Use good olive oil: A drizzle of quality extra virgin olive oil adds depth and roundness.
- Start light on garlic: Garlic intensifies over time—use 1 clove to start, then adjust next time.
- Use fresh herbs: Dill is classic, but mint or parsley work too—always fresh, never dried.
- Customize with feta or lemon: Add crumbled feta for richness or lemon juice for brightness.
- Serve it cold: Tzatziki should be refreshing—always serve it chilled straight from the fridge.
