Description
This creamy Greek garlic tzatziki sauce is a refreshing and flavorful condiment made with full-fat Greek yogurt, grated cucumber, garlic, fresh herbs, lemon juice, and olive oil. Perfect as a dip, sauce for grilled meats or vegetables, or a tangy addition to sandwiches and wraps.
Ingredients
Scale
Cucumber Preparation
- 1 large English cucumber (about 12 oz / 340 g), unpeeled
- 1 teaspoon fine sea salt (for draining cucumber)
Yogurt Base
- 2 cups (480 g) full-fat Greek yogurt, plain and unsweetened
- 3–4 cloves garlic, very finely minced or grated (adjust to taste)
- 2 tablespoons extra-virgin olive oil
- 1–2 tablespoons fresh lemon juice (to taste)
- 1 tablespoon white wine vinegar or red wine vinegar (optional, for extra tang)
- 1/2 teaspoon fine sea salt (plus more to taste)
- 1/4 teaspoon freshly ground black pepper
- 1–2 tablespoons cold water (only if needed to adjust consistency)
Herbs
- 2–3 tablespoons fresh dill, finely chopped (leaves only)
- 1 tablespoon fresh mint, finely chopped (optional but recommended)
Instructions
- Prepare the cucumber: Rinse the cucumber well; leave the peel on for color and texture unless it is very thick or waxy.
- Grate the cucumber: Using the large holes of a box grater, grate the cucumber into a fine-mesh sieve set over a bowl or into a clean kitchen towel over the sink.
- Salt the cucumber: Sprinkle the grated cucumber with 1 teaspoon of salt, toss gently, and let it sit for 10–15 minutes to draw out excess moisture.
- Remove excess moisture: After resting, firmly squeeze the cucumber to remove liquid. Press down with the back of a spoon if using a sieve, or twist and squeeze the towel tightly if using a towel. The drier the cucumber, the thicker and creamier your tzatziki will be.
- Prepare garlic and herbs: Peel garlic cloves and remove any green germ to avoid bitterness. Finely mince or grate the garlic. Finely chop fresh dill and mint, removing any tough stems.
- Build the yogurt base: In a medium bowl, whisk the Greek yogurt briefly to smooth out lumps. Add the minced garlic, olive oil, 1 tablespoon lemon juice, vinegar if using, 1/2 teaspoon salt, and black pepper. Whisk until the mixture is smooth and creamy.
- Add cucumber and herbs: Fold the well-drained cucumber and chopped herbs into the yogurt mixture until evenly combined.
- Adjust seasoning and texture: Taste the tzatziki and add additional lemon juice, salt, or pepper as needed. If the sauce is too thick, stir in a small splash of cold water to reach a creamy, spoonable consistency. Add more garlic if a stronger flavor is desired.
- Chill for best flavor: Cover tightly with plastic wrap or transfer to an airtight container. Refrigerate for at least 1–2 hours, ideally 4 hours or overnight, to allow flavors to meld.
- Serve: Stir gently before serving to recombine any separated liquid. Transfer to a serving bowl and optionally drizzle a little olive oil on top. Garnish with a sprig of dill, a sprinkle of black pepper, or thin cucumber slices. Serve chilled.
Notes
- Leaving the cucumber peel on adds color, texture, and nutrients but remove if the skin is very thick or waxy.
- Removing excess moisture from the cucumber is essential to avoid watery sauce and achieve a creamy consistency.
- Adjust garlic quantity according to personal preference; flavor intensifies as it rests.
- This sauce pairs wonderfully with grilled meats, vegetables, as a dip, or in wraps and sandwiches.
- For a lighter version, low-fat Greek yogurt can be used, but the sauce will be less rich and creamy.
