I learned how to make this Tzatziki recipe while I was visiting Athens – everyone who tries it tells me that it’s the authentic tzatziki sauce recipe they were looking for!
Let me start by apologizing for not posting this sooner.
I know I’ve promised you all sorts of Greek recipes, so starting today I am going to deliver! First things first…. How to Make Tzatziki Sauce!
You may be wondering, “What is Tzatziki sauce?” This is a classic Greek appetizer (or “meze”) made from thick strained yogurt, cucumber, garlic, olive oil, and fresh dill.
It’s super simple to make and a hit at any get-together!
While in Athens, I decided to take a cooking class on preparing classic Greek dishes.
One of the first things we made in that (six-hour + exhausting + amazing) class was this Tzatziki sauce! I was so thrilled when we made this, because I’ve been looking for the perfect homemade tzatziki recipe for ages.
I made a few adjustments to suit my taste (mainly because I don’t like putting a TON of dill in my Tzatziki), but feel free to experiment with your own amounts of each ingredient!
First, check out this rare and precious photo:
It’s rare and precious because:
- I’m actually in the photo (I’m usually behind the camera), and;
- I’m wearing nail polish.
Don’t you just love my go-to vacation look? I call it haggard-chic.
Right, so back to this recipe. Here are the most important tips and tricks I picked up in class:
Best Tips for Making Tzatziki Sauce
Make sure your grated cucumber is well-drained. If you have time, you can drain it in cheesecloth or a fine mesh sieve overnight. I prefer the sieve as you can use it over and over. If you need one of these, snag it on Amazon from one of the two links below:
If you’re in a rush, you can use your hands to squeeze the liquid out of the cucumber.
The longer the garlic rests in the yogurt, the less sharp bite it will have and the better it will taste.
For best results, combine all of the ingredients except for the cucumber and dill, then let it rest overnight in the fridge while your cucumber is draining.
Add the dill at the last minute so it doesn’t overwhelm the rest of the flavors.
This is so tangy and delicious; perfect spread over some warm bread!
I also love to eat this sauce with raw veggies as a healthy snack option. There’s lots of protein in the yogurt, so it keeps me full for ages.
I also love to use it as a spread for sandwiches, especially the kind that are made in a pita. These vegan pita sandwiches would be amazing with some tzatziki sauce spread inside!
If you have leftovers, make these adorable little Tzatziki Bites with Greek Salsa!
Of course, this Greek sauce is a great Gyro sauce.
Save Me For Later on Pinterest!
Here’s Your Tzatziki Recipe!
- 1/2 of a large cucumber, unpeeled
- 1 1/2 cups plain full-fat Greek yogurt
- 2 large garlic cloves, finely minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon white vinegar
- 1/2 teaspoon salt
- 1 tablespoon minced fresh dill
- Grate the cucumber and drain through a fine mesh sieve overnight in the fridge.
- Combine the yogurt, garlic, oil, vinegar, and salt in a large bowl. Cover and refrigerate overnight.
- Transfer the grated cucumber and fresh dill to the yogurt mixture and stir to combine. Serve chilled with pita bread for dipping.
Nutrition InformationYield 8 Serving Size 2 cups
Amount Per Serving Calories 252 Total Fat 28g Saturated Fat 4g Sodium 1163mg
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