What's the difference between tzatziki and cucumber sauce?

They're closely related. Tzatziki is specifically Greek and is made with strained Greek yogurt, which gives it that thick, creamy consistency. A generic cucumber sauce may use sour cream or a thinner yogurt base and skip the garlic and vinegar.

Can I use lemon juice instead of red wine vinegar?

You can, but traditional Greek tzatziki uses red wine vinegar. I've made both and the vinegar version is brighter and more complex. Lemon works in a pinch.

Why is my tzatziki watery?

This is likely from not squeezing enough water out of the cucumber. Give it a firm squeeze with your hands next time: you want it almost dry before it goes into the yogurt.

How long does homemade tzatziki last?

Up to 1 week in the refrigerator in an airtight container. Give it a stir before serving as some liquid may separate.

Is tzatziki part of the Mediterranean diet?

Yes! Greek yogurt, olive oil, garlic, and fresh vegetables are all part of the Mediterranean diet. As someone who creates Mediterranean diet recipes regularly, tzatziki is one of the first things I recommend people learn to make: it anchors so many meals.

The Best Tzatziki Sauce (in 10 Minutes!)

Name: The Best Tzatziki Sauce (in 10 Minutes!)
Prep time: 15 min
Total time: 15 min
Cuisine: Greek
Ingredients: 1 cup finely grated English cucumber (10 ounces or 3/4 large English cucumber; see Notes for standard); 2 cups (18 ounces) full-fat Greek yogurt (or vegan coconut yogurt; see Notes); 2 medium garlic cloves, minced; 1 tablespoon red wine vinegar; 2 tablespoons olive oil; 1 teaspoon kosher salt, divided; 1 tablespoon chopped fresh dill; Fresh ground black pepper

The Best Tzatziki Sauce (in 10 Minutes!)

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This authentic tzatziki sauce recipe features Greek yogurt, cucumber, and fresh garlic for an incredibly creamy dip! Perfect for Mediterranean style meals, falafel, grilled chicken, and vegetables.

Author: Sonja Overhiser
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Yield: 2 1/2 cups 1x
Category: Dip
Method: No Cook
Cuisine: Greek
Diet: Vegetarian

Ingredients

Scale

1 cup finely grated English cucumber (10 ounces or 3/4 large English cucumber; see Notes for standard)
2 cups (18 ounces) full-fat Greek yogurt (or vegan coconut yogurt; see Notes)
2 medium garlic cloves, minced
1 tablespoon red wine vinegar
2 tablespoons olive oil
1 teaspoon kosher salt, divided
1 tablespoon chopped fresh dill
Fresh ground black pepper

Instructions

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, and freshly ground black pepper. Stir in the grated cucumber.
Serve immediately, or refrigerate for up to 1 week. To serve, drizzle with olive oil; if desired, garnish with olives and a sprig of dill. Serve with pita, crackers, or vegetables.

Notes

Cucumber variety: You can use 2 standard cucumbers (which equals one large English cucumber), but make sure to peel and remove the seeds first. English is better here if you can find it! You can also use Persian cucumbers, which are similar to English cucumber but smaller.

Vegan tzatziki sauce variation: This recipe works well with vegan coconut yogurt. I used Cocojune coconut yogurt, which is thick and tangy. Brands do vary, so try to find one that is plain, thick, and tangy.

Find it online: https://www.acouplecooks.com/tzatziki-sauce/