Cool and Tangy Tzatziki Sauce

Why You’ll Love This Recipe

• Cool, creamy, and tangy with bright lemon and fresh dill.
• Thick, scoopable texture that does not go watery thanks to salted, squeezed cucumber.
• Balanced garlic: bold but not harsh after a quick lemon-and-oil “mellow.”
• Versatile sauce for gyros, salmon, veggie platters, grain bowls, and more.

Grocery List

• Produce: English cucumber, garlic, lemon, fresh dill (optional: fresh mint)
• Dairy: Full-fat Greek yogurt
• Pantry: Extra-virgin olive oil, kosher salt, black pepper (optional: white wine vinegar)

Full Ingredients

Tzatziki Sauce

• 1 medium English cucumber (12 oz/340 g), coarsely grated
• 1 1/4 tsp kosher salt (Diamond Crystal), divided: 3/4 tsp for cucumber, 1/2 tsp in sauce
• 2 cups (480 g) full-fat Greek yogurt
• 2 medium garlic cloves, finely grated or minced to a paste
• 1 tbsp (15 ml) freshly squeezed lemon juice
• 1/2 tsp finely grated lemon zest
• 1 1/2 tbsp (22 ml) extra-virgin olive oil
• 1/4 tsp freshly ground black pepper

Optional Add-Ins & Garnish

• 1 tsp (5 ml) white wine vinegar for extra tang
• 1 tbsp (about 2 g) chopped fresh mint
• More olive oil to drizzle, extra dill fronds, and a pinch of black pepper for finishing

Step-by-Step Instructions

Step 1: Grate the cucumber

Set a fine-mesh strainer over a bowl. Coarsely grate the cucumber on the large holes of a box grater (no need to peel or seed an English cucumber). You should have about 2 firmly packed cups of grated cucumber.

Step 2: Salt and drain

Toss the grated cucumber with 3/4 teaspoon kosher salt and place it in the strainer. Let it sit for 10 minutes to draw out moisture. Then transfer the cucumber to a clean kitchen towel and squeeze very firmly over the sink or bowl until no more juice drips out. The cucumber should feel fluffy and almost dry. Reserve a tablespoon or two of the strained cucumber juice if you might want to thin the sauce later.

Step 3: Mellow the garlic

In a small bowl, stir together the grated garlic, lemon juice, and olive oil. Let this stand for 5 minutes; the acid and oil soften raw garlic’s bite so the sauce tastes bold but not harsh.

Step 4: Make the yogurt base

In a medium mixing bowl, whisk the Greek yogurt with the lemon zest, black pepper, and the remaining 1/2 teaspoon kosher salt until smooth and creamy. If your yogurt is very thick, whisk vigorously to loosen it slightly before adding cucumber.

Step 5: Fold in the cucumber

Add the well-squeezed cucumber to the yogurt base. Scrape in the garlic-lemon-oil mixture and fold gently until everything is evenly distributed. If using, stir in the white wine vinegar and chopped mint.

Step 6: Adjust texture and seasoning

Taste and adjust with more lemon juice, pepper, or a pinch of salt as needed. For a looser, drizzleable sauce, stir in 1–2 teaspoons of the reserved cucumber juice or cold water. For thicker tzatziki, add an extra spoonful of yogurt.

Step 7: Chill and serve

Cover and chill for at least 15 minutes (30 minutes is ideal) to let flavors meld. To serve, spoon into a bowl, swirl the top, drizzle with a little olive oil, and garnish with dill. Keep the focus on the sauce: ladle into small bowls, jars, or ramekins for dipping or dolloping.

Pro Tips

• Use full-fat Greek yogurt for the best body and flavor. If your yogurt is thin, strain it in a lined sieve for 30–60 minutes first.
• Salt and squeeze the cucumber thoroughly—this is the key to a thick, non-watery tzatziki.
• Mellowing the garlic in lemon and oil tames sharpness while keeping big flavor.
• Keep the baseline ratio in mind: about 2 cups yogurt to 1 cup well-squeezed cucumber.
• If using Morton kosher salt (saltier), reduce the total salt by about one-third.

Variations

• Mint-Forward: Use 2 tbsp chopped mint and 1 tbsp dill; add an extra 1/2 tsp lemon zest for a brighter finish.
• Extra Tangy: Add 1–2 tsp white wine vinegar and increase lemon juice to 1 1/2 tbsp.
• Ultra-Thick: Replace 1/2 cup of the yogurt with labneh for a lush, spreadable texture.

Storage & Make-Ahead

Refrigerate in an airtight container for 4–5 days. A little liquid separation is normal—just stir to recombine. For best flavor, make at least 30 minutes and up to 24 hours in advance. Do not freeze, as the yogurt will break and become grainy after thawing.

Nutrition (per serving)

Approximate per 1/4 cup: 70–80 calories; 5 g fat; 2 g carbs; 4 g protein; 190 mg sodium. Values will vary based on yogurt brand and exact salt used.