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    Home » Dressings & Sauces

    Tzatziki

    Published: Mar 26, 2023 · by Nico Pallotta

    Jump to Recipe

    Tzatziki sauce is easy! All you need is greek yogurt, cucumber, garlic, lemon juice, olive oil, salt, dill, and just over 15 quick minutes to make this irresistible Greek recipe.

    Serve it as a topping, dip, starter, or side dish with grilled vegetables, salads, pita bread, fritters, and falafel. And you can substitute Greek yogurt with dairy-free yogurt to make a delicious non-dairy tzatziki recipe.

    tzatziki in a bowl with olive oil
    On this page:
    • Ingredients
    • Instructions
    • Serving Suggestions
    • Make Ahead & Storage
    • More Sauces and Dips
    • More Cucumber Recipes
    • Recipe

    Tzatziki (pronounced Tsaht-ZEE-kee!) is a yogurt dip or sauce from Greek cuisine and is popular all over the world.

    It's made with strained yogurt, traditionally from sheep or goat milk, mixed with fresh herbs (such as dill, mint, parsley, or purslane), cucumber, lemon juice, olive oil, garlic, and salt.

    While Tzatziki is mainly known for being Greek, similar sauces are popular in Turkey (cacik), the Balkans (tarator), Cyprus (talattouri), and the Middle East (jajeek).

    It seems that the root of the word Tzatziki (τζατζίκι in Greek and cacık in Turkish) comes from the Persian word zhazh, which might refer to herbs used for cooking.

    There are many variations of Tzatziki; some use strained yogurt, and others dilute the yogurt with water.

    Here we show you how to make a simple homemade tzatziki sauce with ingredients you can easily find at the store.

    Pick your greek yogurt or non-dairy yogurt of choice, some fresh cucumber, and a box grater, and you'll have this delicious greek tzatziki sauce in about 15 minutes.

    Tzatziki sauce on zucchini fritters

    Ingredients

    Tzatziki ingredients

    Yogurt

    Traditionally Tzatziki is made with yogurt from full-fat sheep or goat’s milk, which is hard to find and might not be everyone's cup of tea.

    We recommend using either Greek yogurt (full-fat would be tastiest) or, if you'd like to make vegan Tzatziki, you can use plain unsweetened non-dairy yogurt.

    Some like to strain the yogurt themselves in a sieve covered in cheesecloth; however, we think this step is unnecessary, and it's much quicker and easier to squeeze some water out of the cucumbers.

    Cucumber

    You can use any cucumber. We tested most varieties (English cucumber, American slicing cucumber, Italian cucumbers, and Greek cucumbers), and they all worked.

    What's important is that your cucumber is fresh. Old cucumbers are not as sweet and might be a little bitter. However, you can keep the peel on when making Tzatziki.

    Garlic

    Garlic is a crucial ingredient in Tzatziki. Fresh garlic adds a tangy, sharp garlicky flavor to this greek yogurt sauce.

    We recommend grating the garlic cloves finely with the small holes of a grater. It'll melt in the sauce this way.

    Before grating the garlic, I'd recommend cutting it in half on the long side, then with the tip of a small knife, remove the germ or sprout in the center. This way, the garlic will be easier to digest.

    You can't replace garlic with garlic powder; the Tzatziki won't taste the same.

    Lemon juice

    Freshly squeezed lemon juice is another crucial ingredient, and it adds freshness and tang.

    Some like to replace it with white vinegar. Others like to add lemon zest to their recipe. We tried, but we prefer it without.

    Olive oil

    Best if you use extra virgin olive oil. Adds texture and flavor. I love drizzling a small teaspoon of good olive oil on top of the Tzatziki to add flavor and color.

    Salt

    Tzatziki needs salt; unless you are on a low-sodium diet, we recommend adding fine sea salt.

    Fresh herbs

    You can use fresh dill, fresh mint, fresh flat-leaf parsley, or fresh purslane. Pick one or more.

    Dill is most common, sometimes mixed with some mint leaves. We don't recommend using dried herbs to make Tzatziki.

    Tzatziki with hand and fresh herbs

    Instructions

    1. Grate and drain the cucumber

    Wash, dry, and grate the cucumber with the large holes of a box grater. You can keep the peel on as it adds color and a little crunch to the sauce.

    grated cucumber

    Drain the cucumber. To do so, squeeze the liquid out of the cucumber with your hands.

    We do this to eliminate excess moisture and avoid making the Tzatziki too watery.

    Tip: If you are using strained yogurt, you can avoid this step. But I'd recommend squeezing and draining the cucumber for most commercial yogurts (from Greek-style yogurt to soy and coconut yogurt).

    squeezing the cucumber

    2. Stir all ingredients

    To a medium bowl, add the yogurt, grated cucumber, salt, freshly squeezed lemon juice, finely chopped dill, extra virgin olive oil, and a grated clove of garlic.

    Tip: to make garlic more digestible, cut it in half lengthways, then remove the core (sprout) with the tip of a knife. You can use a garlic masher, the small holes of a box grater, or a zester to grate the garlic.

    all ingredients in a bowl

    Stir the ingredients until well combined, then taste and adjust for salt and lemon juice.

    Keep in the fridge before serving, then garnish with some finely chopped dill or mint leaves on top and a drizzle of good quality extra virgin olive oil.

    Tzatziki with spoon and garlic

    Serving Suggestions

    Serve this tzatziki sauce recipe as a topping, dip, or sauce in a sandwich. It goes well with Greek, Balkan, Turkish, Mediterranean, and Middle Eastern dishes.

    Anything grilled and charred is delicious with this tzatziki sauce, and in Greece and Cyprus is often served with lamb, pork, beef, or chicken souvlaki or gyros.

    We love serving it on a platter with veggies and breads, such as:

    • Easy homemade pita bread.
    • Tomato salad, Greek salad, pitted olives, and hummus.
    • Roasted veggies such as roasted bell peppers, potatoes, eggplant, zucchini, broccoli, and brussels sprouts.
    • Crostini, pita chips, breadsticks, naan bread, and bruschetta bread.
    • Chickpea Frittata (chickpea flour, olive oil, zucchini, red onion, etc.)
    • No-knead focaccia (flour, instant dry yeast, sugar, olive oil, rosemary, sea salt, etc.)
    • Tomato confit (cherry tomatoes, garlic, oregano, olive oil, sugar, etc.)
    • Socca (chickpea flour, olive oil, water, black pepper, parsley, etc.)
    • Caponata (eggplant, crushed tomatoes, olives, capers, onion
    • Authentic Greek Salad as served in Greece
      Horiatiki - Greek Salad
    • Tomato salad recipe with basil leaves
      Tomato Salad
    • hummus recipe with tahini sauce and olive oil
      Hummus Recipe
    • roasted eggplant
      Roasted Eggplant
    • farinata or socca
      Farinata (Socca)
    • tomato confit
      Tomato Confit
    • focaccia with rosemary
      Focaccia
    • Eggplant Caponata with basil
      Eggplant caponata

    Or serve it as a topping or side dish with:

    • Stuffed bell peppers (garlic, onion, parsley, bell pepper, salt, pepper, etc.)
    • Zucchini fritters (grated zucchini, garlic, and herbs)
    • Falafel, veggie meatballs, rice balls, and fried tofu.
    • Sauteed green beans (garlic, red pepper flakes, olive oil, green beans, etc.)
    • Flatbread pizza (flour, instant dry yeast, sugar, parsley, garlic, olive oil, etc.)
    Tzatziki with falafel and sauteed green beans

    Make Ahead & Storage

    Make Ahead: tzatziki is an excellent recipe to make ahead as it keeps well in the fridge for several days.

    Refrigerator: store in an airtight container for up to 3 days.

    Freezer: we don't recommend freezing this recipe.

    More Sauces and Dips

    Get inspired by these quick and easy dip ideas:

    • White bean dip (cannellini beans, tahini sauce, garlic, parsley, etc.)
    • Marinara sauce (crushed tomatoes, garlic, onion, fresh basil, salt, etc.)
    • Guacamole or avocado spread (avocado, lemon juice, garlic, salt, pepper, etc.)
    • Muhammara (tomato, bell pepper, parsley, almonds, pomegranate seeds, etc.)
    • Eggplant dip (roasted eggplant, tahini, lemon, parsley, paprika, garlic, etc.)
    • baba ganoush eggplant dip
      Baba Ganoush Recipe
    • marinara sauce on top of spaghetti
      Marinara Sauce
    • Muhammara in a bowl
      Muhammara
    • avocado spread
      Avocado Spread

    More Cucumber Recipes

    Got cucumber leftovers? No problem, make these quick and easy recipes with cucumber in no time:

    • Asian cucumber salad (red onion, lemon juice, soy sauce, rice vinegar, cucumber, etc.)
    • Tomato cucumber salad (red onion, tomato, cucumber, olive oil, balsamic vinegar, etc.)
    • Italian Panzanella (stale bread, tomato, red onion, basil, cucumber, olive oil, etc.)
    • Chickpea salad (chickpeas, corn, avocado, cucumber, cherry tomatoes, parsley, etc.)
    • Shirazi salad (tomato, mint, cucumber, lime, lemon, olive oil, etc.)
    • Tomato cucumber salad in a white bowl
      Cucumber Tomato Salad
    • chickpea salad with a fork
      Chickpea Salad
    • Panzanella
      Panzanella
    • Shirazi salad with oregano
      Shirazi Salad

    For many more side dish ideas, check out our sides category page.

    Recipe

    tzatziki with fresh herbs and a spoon

    Tzatziki

    Author: Nico Pallotta
    Tzatziki sauce is easy! All you need is greek yogurt, cucumber, garlic, lemon juice, olive oil, salt, dill, and just over 15 quick minutes to make this irresistible Greek recipe.
    Serve it as a topping, dip, starter, or side dish with grilled vegetables, salads, pita bread, fritters, and falafel. And you can substitute Greek yogurt with dairy-free yogurt to make a delicious non-dairy tzatziki recipe.
    Print Recipe Pin Recipe Share Recipe
    5 from 3 votes
    Prep Time 15 minutes mins
    Cook Time 0 minutes mins
    Total Time 15 minutes mins
    Course Dip, Side dish, Starter
    Cuisine Greek
    Servings 6 people
    Calories 47 kcal

    Equipment

    • Grater or box grater with large holes

    Ingredients
     
     

    • 1 cup Greek yogurt or unsweetened non-dairy yogurt
    • 1 packed cup (6 oz) cucumber grated with large holes of box grater
    • 2 tablespoons fresh herbs finely chopped, pick one or more between dill, mint, flat-leaf parsley or purslane
    • 1 tablespoon lemon juice
    • 1 tablespoon extra virgin olive oil
    • 1 clove garlic
    • ½ teaspoon salt
    Keep screen on

    Instructions
     

    • Prepare 1 packed cup (6 oz) cucumber, grated with the large holes of a box grater. Keep the peel on.
      grated cucumber
    • Drain the cucumber by squeezing out its liquid with your hands.
      You can do that over a plate or bowl. Discard the liquid.
      squeezing the cucumber
    • To a medium bowl, add the grated and squeezed cucumber, 1 cup Greek yogurt, 2 tablespoons fresh herbs (finely chopped), 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1 clove garlic (finely grated), and ½ teaspoon salt.
      all ingredients in a bowl
    • Stir well with a spoon, taste, adjust for salt and lemon juice, and store in the fridge until serving time.
      tzatziki
    • Garnish with mint leaves or dill and a drizzle of extra virgin olive oil before serving.
      Tzatziki with spoon and garlic

    Video Recipe

    Tzatziki Sauce (vegetarian & vegan)

    Notes

    Nutritional information is an estimate for 1 serving of tzatziki out of 6 servings.
    MAKE AHEAD & STORAGE
    Make Ahead: tzatziki is an excellent recipe to make ahead as it keeps well in the fridge for several days.
    Refrigerator: store in an airtight container for up to 3 days.
    Freezer: we don't recommend freezing this recipe.

    Nutritional Values

    Nutrition Facts
    Tzatziki
    Amount per Serving
    Calories
    47
    % Daily Value*
    Fat
     
    3
    g
    5
    %
    Saturated Fat
     
    0.4
    g
    3
    %
    Trans Fat
     
    0
    g
    Polyunsaturated Fat
     
    0.3
    g
    Monounsaturated Fat
     
    2
    g
    Cholesterol
     
    2
    mg
    1
    %
    Potassium
     
    109
    mg
    3
    %
    Carbohydrates
     
    2
    g
    1
    %
    Dietary Fiber
     
    0.3
    g
    1
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    4
    g
    8
    %
    Vitamin A
     
    303
    IU
    6
    %
    Vitamin B6
     
    0.05
    mg
    3
    %
    Vitamin C
     
    6
    mg
    7
    %
    Vitamin E
     
    0.4
    mg
    3
    %
    Vitamin K
     
    58
    µg
    55
    %
    Calcium
     
    47
    mg
    5
    %
    Folate
     
    12
    µg
    3
    %
    Iron
     
    0.3
    mg
    2
    %
    Manganese
     
    0.04
    mg
    2
    %
    Magnesium
     
    9
    mg
    2
    %
    Zinc
     
    0.3
    mg
    2
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you like this recipe?Leave us a comment below or find us on Instagram, YouTube, Pinterest, TikTok, and Facebook.

    If you liked this tzatziki recipe, you might also like the following:

    • Easy sauce recipes for salads, veggies, and grain bowls
      25 Easy Sauce Recipes
    • Zucchini recipes for weeknight dinners
      20 Easy Zucchini Recipes
    • Vegetarian dinners
      45 Easy Vegetarian Dinner Recipes
    • 45 best salad recipes including green beans
      45 Best Salad Recipes
    « Marinara Sauce
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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

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    Nico and Louise founders of the Plant-Based School.

    Hi, we are Nico Pallotta and Louise Vestergaard, and we love cooking! Welcome to our blog.

    Here we share veggie-packed recipes for the whole family.

    Omnivores, flexitarians, vegetarians, and vegans, you are ALL WELCOME!

    More about us →

    Trending

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