This is the yogurt and cucumber sauce you love at Greek restaurants.

Tzatziki (hear the correct pronunciation here) is a refreshing chilled sauce, dip or spread made with yogurt, drained cucumber, olive oil, fresh herbs (usually mint or dill), garlic, lemon juice and salt.

It is served across the Mediterranean and Middle East on grilled meats, grilled or roasted vegetable or as an appetizer spread.

It is easy to make and the only trick is to properly drain the grated cucumber before mixing it into the yogurt. That way the sauce remains creamy and crunchy.

The most efficient way to get rid of the cucumber’s excess moisture is to lightly salt them, set aside while you mix the other ingredients then squeeze the grated cucumber over the sink with your hands or a clean kitchen towel.

Greek Tzatziki Sauce

Derek Farwagi

5 from 1 vote

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Prep Time 15

Course Appetizer, Sauce

Cuisine Greek, Mediterranean

Servings

Calories

Ingredients

1 cup Peeled and grated cucumber (No need to seed the cucumber first, grate on the large holes of your box grater).
1 cup Plain Greek Yoghurt
2 tbsp Extra-virgin olive oil
2 tbsp tablespoons chopped fresh mint and/or dill
1 tbsp tablespoon lemon juice
1 medium clove garlic, minced
Salt to taste

Instructions

In a smal bowl, lightly salt the grated cucumber and set aside.
In a separate serving bowl, mix the yogurt, olive oil, herbs, lemon juice, garlic and stir to blend. Taste and add additional chopped fresh herbs and lemon juice. Set aside.
Lightly squeeze the grated cucumber between your palms ( or through a clean kitchen towel) over the sink to remove excess moisture.
Blend cucumber with yoghurt sauce, salt to taste and serve. ( Any leftover tzatziki keeps chilled for about 4 days).

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Keyword sauce, Yoghurt,

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