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Tzatziki Sauce

Name: Tzatziki Sauce
Total time: 15 min
Yield: 4 servings
Cuisine: Greece
Ingredients: 400 g Full-fat Greek yogurt (1⅔ cups); 200 g Cucumber (1 medium); 8 g Garlic, grated (1–2 cloves); 15 ml Lemon juice (1 Tbsp); 8 g Fresh dill, chopped (1 Tbsp); 15 ml Extra-virgin olive oil (1 Tbsp); 4 g Fine sea salt (¾ tsp)

Yogurt • Cucumber • Dill — Greece

⏱ 15 min + drain🍽 Serves 4Level: Easy🌱 VegetarianBy CHEF AK

Greek tzatziki with cucumber, dill and olive oil

Thick, cool and garlicky — the sauce that makes gyros, grilled lamb and warm pita complete. The secret is squeezing the cucumber truly dry.

Open the interactive recipe — servings scaler & tutorial mode

Ingredients

400 g — Full-fat Greek yogurt (1⅔ cups)
200 g — Cucumber (1 medium)
8 g — Garlic, grated (1–2 cloves)
15 ml — Lemon juice (1 Tbsp)
8 g — Fresh dill, chopped (1 Tbsp)
15 ml — Extra-virgin olive oil (1 Tbsp)
4 g — Fine sea salt (¾ tsp)

Step-by-Step Method

Salt & squeeze the cucumber. Grate cucumber, toss with half the salt, rest 10 minutes, then squeeze hard in a clean towel until almost no water comes out. Watery tzatziki is always this step skipped.
Garlic with restraint. Grated garlic raw is powerful — start with one clove, taste after chilling, add more only if you must.
Fold, don't stir hard. Yogurt, cucumber, garlic, lemon and dill folded together. Stirring hard thins yogurt; folding keeps it thick.
Chill 30 minutes. The flavors need the half hour. Serve with an olive-oil swirl and warm pita, grilled meats or falafel.

Chef AK's Tip: Chef Tip: If your yogurt is thin (not true Greek style), strain it in a coffee-filter-lined sieve for 2 hours first — tzatziki should mound, not pour.

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