This tzatziki sauce recipe is cool and creamy, featuring Greek yogurt, cucumber, and garlic! It’s great for veggies, falafel, gyros, and more.
- Grate the cucumber using the small holes on a box grater (if using a standard cucumber instead of English, peel and remove seeds first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle with 1/2 teaspoon kosher salt, then allow to stand for at least 10 minutes. Then use your hands to squeeze out as much water as possible from the cucumber before adding it to the dip.
- In a medium bowl, mix the Greek yogurt, minced garlic, red wine vinegar, olive oil, remaining 1/2 teaspoon kosher salt, fresh dill (if using), and freshly ground black pepper. Stir in the grated cucumber.
- Serve immediately, or refrigerate for up to 1 week.
- Refrigerate for at least 30 minutes before serving. Keeps up to 1 week in the refrigerator.
To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.
*You can use a standard cucumber, but make sure to peel it and remove the seeds first. You can also use Persian cucumbers, which are similar to English cucumber but smaller.
- Category: Dip
- Method: No Cook
- Cuisine: Greek
- Diet: Vegetarian
Keywords: Tzatziki Sauce, Tzatziki, Tzatziki recipe, Tzatziki sauce recipe