Name: Tzatziki Recipe as Made in Greece Recipe
Prep time: 20 min
Total time: 3 h 20 min
Cuisine: Greek
Ingredients: 480 grams (2 cups) strained Greek yogurt; 180 grams (1 medium) cucumber; 3 garlic cloves, finely grated, minced, or pressed; 3 tablespoons olive oil; 1 teaspoon red wine vinegar; ⅓ teaspoon sea salt + a little bit extra for draining cucumber; ⅓ teaspoon ground black pepper

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Introduction

Tzatziki is a refreshing Greek yogurt and cucumber dip that’s perfect for warm days or as a flavorful accompaniment to grilled meats. This authentic recipe combines creamy strained yogurt with fresh cucumber and garlic for a cool, tangy treat.

A close-up view of a white bowl filled with thick, creamy white tzatziki sauce showing small green cucumber pieces mixed inside. The surface of the sauce is uneven with swirled soft peaks, topped with a drizzle of golden olive oil and sprinkled with coarse black pepper. Small sprigs of fresh green dill rest on top as garnish. In the blurred background, there are bright orange carrot sticks, light green cucumber slices, and a soft piece of flatbread all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

480 grams (2 cups) strained Greek yogurt
180 grams (1 medium) cucumber
3 garlic cloves, finely grated, minced, or pressed
3 tablespoons olive oil
1 teaspoon red wine vinegar
⅓ teaspoon sea salt, plus a little extra
⅓ teaspoon ground pepper

Instructions

Step 1: Grate the cucumber with its skin on using the coarse side of a hand grater.
Step 2: Drain the cucumber by placing the grated cucumber in a strainer. Sprinkle lightly with sea salt and rub it well. Let it sit for 10–15 minutes.
Step 3: Squeeze the cucumber firmly with your hands to remove most of its water. Transfer it to a mixing bowl along with the Greek yogurt.
Step 4: Add garlic, olive oil, red wine vinegar, salt, and pepper to the bowl. Mix thoroughly to combine all ingredients.
Step 5: Refrigerate the tzatziki for at least 3 hours to allow the flavors to meld and the garlic to mellow. For best results, chill overnight.
Step 6: Serve chilled with pita bread, crusty bread, or as a side to grilled dishes.

Tips & Variations

Use Greek-style strained yogurt for a thick and creamy texture. If unavailable, strain regular yogurt through cheesecloth overnight.
For a milder garlic flavor, reduce the amount or let the dip chill longer before serving.
Add fresh dill or mint for a herby twist that complements the traditional flavors.
To make it dairy-free, substitute yogurt with coconut or cashew-based alternatives, though the taste will differ slightly.

Storage

Store tzatziki in an airtight container in the refrigerator for up to 3 days. Stir well before serving, as separation may occur. This dip is best enjoyed chilled and should not be frozen.

How to Serve

A plate with a bowl of thick white tzatziki dip in the center, swirled smoothly with drops of olive oil and small black pepper specks on top, garnished with fresh green dill sprigs; surrounding the bowl are bright orange carrot sticks stacked in a small pile on the upper left, white flatbread triangles with golden brown spots placed around the lower plate edges, fresh green cucumber slices with a slightly darker peel on the middle right, and a lemon half with a bright yellow flesh in the lower right corner, all arranged on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cucumber or should I peel it?

Using cucumber with the skin on adds texture and nutrients, but if the skin is thick or waxed, peeling is recommended. English cucumbers with thinner skins are ideal.

How long can tzatziki be refrigerated safely?

Tzatziki keeps well for up to 3 days in the fridge. Beyond that, its texture and flavor may degrade. Always keep it chilled in a sealed container.