Homemade tzatziki sauce is a simple cucumber and greek yogurt sauce even a child can make. So tasty and great to use as a dip, too.
When I first started this blog, I wrote a recipe post for gyros and tzatziki sauce and was just winging it as I truly had no idea what I was doing (meaning the blogging part, not the cooking part)!
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Sharing two different recipes in one post makes it very confusing when it comes to searching for recipes, so today I am re-sharing my tzatziki sauce recipe separately from the gyro recipe, along with some updated photos. Click the photo below for the recipe.
I hope that you’ll love this sauce as much as I do. It’s so simple to prepare, and as it is made with Greek yogurt or labne, is quite nutritious, too. Don’t just use it on gyros or falafel as it’s great as a dip with veggies, or instead of mayonnaise in wraps and sandwiches.
Tzatziki Sauce
I’ve been making this so long, I don’t remember the original source! Makes 2 cups
FULL PRINTABLE RECIPE BELOW
Place the grated cucumber in a colander and sprinkle with Kosher salt. Place a plate and weight on top to press out the liquid, for 20-30 minutes.
Drain, then squeeze the cucumber in a kitchen towel (or a strong paper towel) to remove the rest of the liquid.
Next, place all the ingredients in a mixing bowl. Mix well, and refrigerate until ready to use.
This sauce is best chilled for at least three hours before serving.
It’s definitely a must with gyros!
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Easy Healthy Homemade Tzatziki Sauce (Cucumber & Greek Yogurt Sauce)
A tangy, yogurt and cucumber based sauce that's not only great with gyros and falafel, but as a dip for veggies, too.
Ingredients
- 16 oz Greek yogurt or Labne
- 1 medium cucumber or about 3 Persian cucumbers, grated
- Kosher or sea salt
- 2 tsp finely minced garlic
- 1 tbsp extra virgin olive oil
- (optional - a dash or two of garlic powder or salt)
Instructions
- Place the shredded cucumber in a colander and sprinkle with Kosher salt. Place a plate and weight on top to press out the liquid, for about half an hour.
- Drain, then squeeze the cucumber in a kitchen towel or strong paper towel to remove the rest of the liquid.
- Next, place all the ingredients in a mixing bowl. Mix well, and refrigerate until ready to use. This sauce is best chilled for at least three hours before serving.
Nutrition Information:
Yield: 8 Serving Size: 1/4 cupAmount Per Serving:Calories: 72Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 5mgSodium: 96mgCarbohydrates: 6gFiber: 1gSugar: 4gProtein: 7g
Nutrition information is only estimated.
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I added mild horseradish sauce and store bought Tzatziki sauce both to add some zing.
Great recipe
In Cyprus, the tzatziki is little heavier in fresh garlic, we use fresh lemon juice instead of vinegar, And we also add fresh chopped mint
Yum!!
Can you freeze this in small freezer containers?
Hmmm, good question as I’ve never done it, but my gut is no. The yogurt would probably be okay, but highly doubt the cucumber would be. Think it’d get gooey and gross.
[…] them is on Greek-style pita bread (done this way without oil, you can make your own). Spread some Tzatziki sauce on the bread, then add your desired veggies (tomato, lettuce, sliced cucumber) and falafel […]
[…] You can find the recipe for Tzatziki Sauce here. […]
I’m going to second what Fyllenia said since I’m also Greek (sort-of: 30-year resident of Greece) and according to my possibly-biased family, I make ‘the absolute best’ tzatziki.
However, I’d suggest that a great tzatziki needs far more than a teaspoon/tablespoon of both olive oil and vinegar. In fact, every time I make it (with my son patiently tasting) I’m surprised how much it needs of both.
In order for the mixture to take a higher amount of added liquids, however, the yogurt really does need to start as dry as you can make it. If you have time, draining it overnight in a cheesecloth-lined strainer is great, but otherwise, squeezing the bejesus out of it in a cloth works too. The end result should be more like cream cheese than anything liquid.
And, past that, I always add a ton of fresh dill, although that’s certainly optional.
Let me know if you give our version a try and like it!
[…] Tzatziki or your preferred healthy dip, with cut up […]
As a Greek I can tell it is an original recipe but here is a little secret for extra flavor, try adding a table spoon of vinegar and serve with a couple of table spoons of olive oil on top.
Oh goodness, thank you for that, Fyllenia!! I am a vinegar fiend, so you told this to the right person! Will try it tomorrow! :)
[…] and voilà–a great snack is on hand! These are perfect for scooping up healthy hummus or even tzatziki sauce. There’s also no rush to eat them up as they’ll last much longer than the pita bread […]
Thanks for posting this recipe, Christina. I haven’t made this for the girls yet, since they LOVE cucumber and this is just perfect. And good idea to repost it separately and with your lovely photos as ever!
Oh dear, I missed this last year, Jill! I hope you’ve made it and your girls love it as much as we do!
[…] You can find the recipe for Tzatziki Sauce here. […]
I love tzatziki! I’ve done the same thing…I think I posted tzatziki with my lamb burgers, tabbouleh AND hummus back in 2011. Live and learn!
Yep, we just didn’t know! :(
thank you for the recipe.I like it and posted it on my social media accounts… In Damascus we make almost the same but we add dry mint and garlic.
Lovely, thank you, Zouhair! :)
I never got to taste tzatziki prior to discovering my garlic allergy, so I just have to live with my garlic-free version (which is quite tasty!) I love your proportions here!
That is sad, but I’m sure it’s better than not having it at all. Do you use shallots instead?
Add me to the “I adore tzatziki” bandwagon, but I so often forget to make it. An obvious choice for gyros but it can go with so many other things. We’re having roast beef sandwiches for dinner tonight. Hmmmm . . . is there a cucumber around?
Absolutely agree, Rosemary! I don’t make it often enough, either and I always have the ingredients in my fridge!
This is my kind of summer cooking. Quick, easy and flavorful. Not to mention quite healthy, too. The hardest part: waiting those three hours for the tzatziki to rest in the fridge…
I can’t eat Indian food without this condiment. I need to stop buying it and make my own. Thanks for the recipe.
Absolutely, Cathy!!
When I was a student in Edinburgh (ALL those years ago!!) I had a boyfriend who loved hot Indian curries. I liked them too, but sometimes I just made them too hot for me. So one day, I had this great idea, I would make a cucumber and yoghurt sauce to go with the curry. Bear in mind, we were poor students, and couldn’t afford to go to Indian restaurants. Imagine my chagrin to discover that Indians had been making raita for thousands of years, and I thought I had invented it! Oh well. I have been making this for years and years and will always love it – though I am inexperienced with Greek food (except moussaka), so am really looking forward to the falafel recipe. Thank you Christina.
That is hilarious, Lee! Trust me, I’ve had the same thing happen to me so many times! I think it’s a genius recipe, or combination or whatever it is, and just go to google to be sure it doesn’t exist, when my bubble is burst! I’m so sorry I am just seeing this comment now! I think I must have been traveling during this time last year as I missed a lot of comments here! Apologies!
Just give me a spoon and the bowl, love it. Looking forward to your flat bread recipe.
I agree, Suzanne! I could eat it like that, too! :) Sorry I am just seeing your comment now! I missed a ton from the same time, so I’m guessing it’s when we were on our Central California trip last year.
We ate a TON of this when we were in Greece in May and we love making it at home now too. SO good with homemade pita.
Yes! Homemade pita is the next on my list!
Just found your sight. My husband and I cook professionally. Monday is our day off, so we invited friends over last night and made gyros, fattoush salad, rich chocolate brownies, with Sees hot fudge and vanilla bean ice cream. Please post your pita recipe quickly. I have always made pita pockets, but they were not “perfect” last night and would like to try something different. Baking is my specialty. I have 5 bread machines to accomplish my tasks. Best little kneaders and risers ever! I am making your donuts for the farmers market on Friday. Will make today, as a trial. Sorry this is so long, but am excited to find a real culinarian. :)
I love tzatziki so much. It reminds me of Indian cucumber raita – I love that so many countries have their own variations on this classic combo!
It’s wonderful!
I could have tzaziki everyday of my life! do you think I can use fresh garlic too?
YES! There’s 2 tsp of fresh garlic in this recipe, I think you just missed it, Claudia. That’s definitely one of the most important ingredients! :)
So easy to make and healthy too. Much better for you than shop bought tzatziki
Absolutely, on both points!
Oh I used to love tzatziki! I’ll have to give this a go with soy yogurt!
That’s a great idea, Luci!