Tzatziki Sauce Recipe

Ingredients

• 1/2English cucumber, unpeeled
• 1/4 teaspoonsalt
• 480 g (2 cups)plain full-fat Greek yoghurt
• 2garlic cloves, finely minced
• 30 ml (2 tbsp)extra virgin olive oil
• 15 ml (1 tbsp)white vinegar
• to tastefresh dill, finely chopped (optional)

Instructions

1. 1

   Salt the cucumber

   Coarsely grate the cucumber, then mix it with the salt. Leave it to drain through a fine-mesh sieve for about 30 minutes, then press out a little more liquid with a spoon.

2. 2

   Mix the ingredients

   Put the Greek yoghurt, drained cucumber, minced garlic, olive oil and white vinegar in a large bowl and combine.

3. 3

   Season the sauce

   Season with salt and pepper, then stir in a little chopped dill if you like.

4. 4

   Chill before serving

   Cover the bowl and refrigerate the tzatziki for at least 3 hours.

What is tzatziki?

Tzatziki is a Greek yoghurt sauce made with cucumber and garlic, often served alongside grilled foods or as a dip. Its cool, tangy character comes from the combination of strained yoghurt, cucumber and vinegar.

This version keeps the ingredient list simple and lets the cucumber drain before mixing. That small bit of preparation helps the finished sauce stay thick rather than watery.

Nutrition and macros by portion

The nutrition label shows one serving as written: 129 calories, 10g protein, 5g carbs, 7g fat.

The yoghurt supplies most of the protein, while the olive oil and full-fat yoghurt contribute much of the fat; the cucumber and yoghurt provide most of the carbohydrates. Pair a serving with vegetables and a protein-rich main such as grilled fish or meat for a more complete plate.

Why drain the cucumber?

Salt first: mixing the grated cucumber with salt helps draw out excess moisture while it sits in the sieve.

Press gently: after about 30 minutes, use a spoon to squeeze out some more liquid. The aim is to remove excess water without turning the cucumber to pulp.

Choosing the yoghurt

Full-fat Greek yoghurt gives the sauce a rich, thick base that holds the cucumber and garlic well. Use plain yoghurt so its natural tang complements the vinegar rather than competing with added flavourings.

Balancing the flavours

Garlic: finely mincing it helps distribute its flavour through the sauce. Start with the amount listed, and remember that its taste can become more noticeable as the tzatziki rests.

Dill: this is optional, so add a little if you enjoy its fresh, herby flavour. The vinegar and olive oil bring tang and richness to the yoghurt base.

Why the long chill matters

At least 3 hours in the fridge gives the ingredients time to mingle and the sauce to become thoroughly chilled. Make it ahead when convenient, keeping it covered while it rests.

Serving ideas

Serve the tzatziki with grilled meat or fish, as suggested, or set it out with vegetables and bread for dipping. It also works well alongside other Greek-inspired dishes as a cool, tangy accompaniment.

Recipe notes & tips

• Grate the cucumber coarsely so it remains easy to handle when drained.
• Allow the cucumber the full 30 minutes in the sieve before pressing it.
• Use a spoon to press out excess liquid without crushing the cucumber completely.
• Chop the garlic finely so it mixes evenly through the yoghurt.
• Chill the sauce for at least 3 hours before serving.
• Add optional dill gradually, tasting as you go.

Variations

• More dill: Stir in extra chopped dill for a more herb-forward sauce.
• Milder garlic: Use one finely minced clove for a gentler garlic flavour.
• Extra tang: Add a little more white vinegar, tasting as you mix.
• Thicker dip: Drain the cucumber thoroughly and press out more liquid before combining.
• Olive oil finish: Drizzle a little of the measured olive oil over the top just before serving.

Common mistakes to avoid

• Skipping the drain: excess cucumber water can thin the sauce; leave it in the sieve for about 30 minutes.
• Not pressing the cucumber: use a spoon to squeeze out some additional liquid after draining.
• Adding cucumber too soon: drain it before mixing it with the yoghurt to help keep the dip thick.
• Serving straight away: chill the covered sauce for at least 3 hours so it is cold and the flavours can meld.
• Using flavoured yoghurt: choose plain full-fat Greek yoghurt so the sauce keeps its savoury, tangy profile.

How to store

Keep the tzatziki covered in the refrigerator and use within 3 days. Stir it before serving if any liquid separates; do not leave it at room temperature for an extended period.

Frequently asked questions