If you’re looking for a cool, creamy Mediterranean dip that’s full of fresh flavor, you can’t go wrong with tzatziki. This classic Greek yogurt sauce is a staple in Greek cuisine and is best known for being served alongside souvlaki or gyros. But its uses go far beyond that — it’s delicious with warm flatbreads, roasted potatoes, grilled meats, or simply as a healthy vegetable dip.
The best part? This is an easy tzatziki recipe you can make in under 30 minutes — no cooking required. It’s perfect for hot summer days when you want something light, refreshing, and satisfying.
While you can buy tzatziki ready-made — even imported from Greece — homemade tzatziki sauce is fresher, creamier, and more flavorful. Plus, you can adjust the amount of garlic, lemon, and salt to your own taste. All you need is strained Greek yogurt, freshly grated Fabio cucumbers, garlic, and a little olive oil.
Obviously, as with most recipes with few ingredients, their quality will greatly influence the final result. Use authentic Greek yogurt for the creamiest texture — just drain it for a few hours in a fine sieve over a bowl to remove excess whey.
Next, the cucumbers must be squeezed as dry as possible. I cut them in half lengthwise and then remove the seeds, which is where most of the water is usually found. Then I grate them, salt them, and put them in a sieve to drain, pressing them from time to time to remove as much juice as possible. Finally, I squeeze them in a kitchen towel. This year, the cucumbers have been very watery, so be sure to remove as much liquid as possible.
ad
Ingredients
- 500 g Greek yogurt, well drained
- 2 Fabio cucumbers
- 1-2 cloves garlic
- 1/2 tablespoon finely chopped dill
- 2-3 tablespoons olive oil
- salt to taste
- 1 tablespoon white wine vinegar or lemon juice (optional)
Instructions
Place the Greek yogurt in a fine-mesh sieve set over a bowl. Let it drain for a few hours — or overnight in the refrigerator — to remove excess liquid and achieve a thick, creamy texture.
Peel the cucumbers, slice them lengthwise, and scoop out the seeds. Grate them using the large holes of a box grater. Sprinkle lightly with salt, place in a sieve, and let them drain for at least 10–15 minutes, pressing occasionally to release as much moisture as possible. Finally, place them in a kitchen towel and squeeze them thoroughly.
In a mixing bowl, combine the drained yogurt, crushed or finely minced garlic, and extra virgin olive oil. For a tangier flavor, stir in 1 tablespoon of vinegar or freshly squeezed lemon juice.
Fold the cucumbers into the yogurt mixture. Season with salt to taste. Add finely chopped fresh dill and mix gently until well combined.
Transfer the tzatziki to a covered container and refrigerate for at least 2–3 hours (or overnight). This resting time allows the flavors to blend.
Serving Ideas
Tzatziki is incredibly versatile:
- As a sauce for grilled meats like chicken souvlaki or lamb kebabs
- As a dip for pita bread, flatbreads, or fresh vegetables
- Alongside roasted or grilled potatoes
- Spread in wraps and sandwiches for a burst of flavor
Whether you’re making a Greek-inspired dinner or just want a fresh summer dip, this easy tzatziki recipe will quickly become a favorite.