Greek Tzatziki Sauce
Greek Tzatziki Sauce is a easy Greek recipe that serves 4. 120 calories per serving. Recipe by Akis Petretzikis on YouTube.
Prep: 21 min | Cook: PT0M | Total: 31 min
Cost: $2.73 total, $0.68 per serving
Ingredients
- 1 piece Cucumber (peeled, grated, excess liquid squeezed out)
- 0.5 teaspoon Salt (pinch for cucumber, plus seasoning)
- 2 tablespoon White Wine Vinegar (gives characteristic tzatziki flavor)
- 0.33 clove Garlic (about one‑third of a clove, blended)
- 3 tablespoon Greek Virgin Olive Oil (extra‑virgin, preferably Greek)
- 1 cup Greek Strained Yogurt (full‑fat, thick Greek strained yogurt)
- 0.25 teaspoon Black Pepper (freshly ground, to taste)
- 2 tablespoon Fresh Dill (chopped)
Instructions
Peel the cucumber
Using a knife or vegetable peeler, remove the skin from the cucumber.
Time: PT2M
Grate the cucumber
Grate the peeled cucumber using the large‑blade side of a cheese grater to obtain longer shreds.
Time: PT3M
Season the cucumber
Add a pinch of salt and 1 tablespoon of white wine vinegar to the grated cucumber, toss, and set aside to let the cucumber release its liquid.
Time: PT2M
Blend garlic and olive oil
Place 1/3 clove of garlic and 3 tablespoons of Greek virgin olive oil into a blender or immersion blender and blend until the garlic is completely broken down and the mixture is smooth.
Time: PT2M
Combine yogurt and oil‑garlic mixture
In a mixing bowl, combine the Greek strained yogurt, the blended garlic‑olive‑oil mixture, and the remaining 1 tablespoon of white wine vinegar. Season with salt and freshly ground black pepper, then stir until smooth and creamy.
Time: PT3M
Remove excess cucumber liquid
Place the seasoned cucumber in a clean kitchen towel or cheesecloth and squeeze firmly with your hands until all visible liquid is expelled.
Time: PT3M
Fold cucumber into the yogurt base
Add the well‑drained cucumber shreds to the yogurt mixture and gently fold them in until evenly distributed.
Time: PT2M
Add dill and final seasoning
Stir in the chopped fresh dill, taste, and adjust salt, pepper, or a splash more vinegar if needed.
Time: PT2M
Serve or store
Transfer the tzatziki to a serving bowl. It can be served immediately or chilled for a firmer texture.
Time: PT2M
Nutrition Facts
- Calories
- 120
- Protein
- 6 g
- Carbohydrates
- 5 g
- Fat
- 8 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten-Free, Low-Carb, High-Protein
Allergens: Milk (yogurt)
Ingredient Substitutions
- Instead of Cucumber: Zucchini (grated, well-drained)
- Instead of Salt: Sea salt
- Instead of White Wine Vinegar: Apple cider vinegar, Lemon juice
- Instead of Garlic: Garlic powder (1/8 tsp)
- Instead of Greek Virgin Olive Oil: Other extra‑virgin olive oil
- Instead of Greek Strained Yogurt: Plain Greek yogurt, Strained regular yogurt
- Instead of Black Pepper: White pepper
- Instead of Fresh Dill: Dried dill (1 tsp), Fresh mint (2 tbsp)
Equipment Needed
- Large‑blade Cheese Grater
- Knife
- Small Bowl
- Clean Kitchen Towel or Cheesecloth
- Blender or Immersion Blender
- Mixing Bowl
- Spatula or Spoon
- Measuring Spoons
Critical Steps — Do Not Skip
- Blending garlic with olive oil until fully broken down (Step 4).
- Squeezing out excess cucumber liquid to avoid a watery sauce (Step 6).
- Ensuring the yogurt base is smooth before folding in cucumber (Step 5).
Chef Tips from the Video
- Chill the yogurt and cucumber before starting for an extra refreshing dip.
- Use a fine‑mesh sieve to further drain the cucumber if you prefer an ultra‑smooth texture.
- For a brighter flavor, add a squeeze of fresh lemon juice in addition to the vinegar.
Troubleshooting
Tzatziki is watery.
Make sure to squeeze the cucumber thoroughly and consider adding a few extra tablespoons of Greek strained yogurt.
Garlic flavor is too strong.
Reduce the amount of garlic or blend it with a bit more olive oil to mellow the intensity.
Sauce is too thick.
Stir in a small splash of cold water or extra white wine vinegar until the desired consistency is reached.
Storage
Refrigerator: Airtight container, up to 5 days.
Freezer: Not recommended – freezing changes texture.
Room temperature: Safe for up to 2 hours at room temperature.
Make-Ahead Tips
- Tzatziki improves in flavor after resting for at least 30 minutes.
- Can be prepared up to 2 days ahead; keep refrigerated and stir before serving.
Frequently Asked Questions
What is the cultural significance and history of Greek tzatziki sauce in Greek cuisine?
Tzatziki is a staple of Greek cuisine dating back to ancient times, originally made with strained yogurt, cucumber, garlic, and herbs. It is traditionally served as a cooling accompaniment to grilled meats and as part of a meze spread, reflecting Greece’s love for fresh, simple flavors.
What are the traditional regional variations of tzatziki in Greece?
In Crete, tzatziki often includes extra olive oil and sometimes mint. In the islands of the Aegean, a splash of lemon juice is added. Some mainland versions use a higher garlic ratio, while others keep it mild for a subtler taste.
How is authentic Greek tzatziki traditionally served in Greece?
Authentic tzatziki is served chilled in a shallow bowl, drizzled with a little extra olive oil, and sprinkled with fresh dill. It accompanies souvlaki, gyros, grilled fish, and is also offered as part of a meze platter with olives, feta, and fresh bread.
During which occasions or celebrations is tzatziki commonly served in Greek culture?
Tzatziki appears at family gatherings, summer barbecues, religious festivals, and holiday feasts such as Easter. Its refreshing qualities make it a favorite during warm weather celebrations and outdoor meals.
What authentic ingredients are essential for traditional Greek tzatziki versus acceptable substitutes?
Traditional tzatziki relies on Greek strained yogurt, fresh cucumber, garlic, extra‑virgin Greek olive oil, white wine vinegar, and fresh dill. Acceptable substitutes include plain Greek yogurt (if strained), regular white vinegar or lemon juice, and dried dill in a pinch, though the flavor profile changes slightly.
What other Greek dishes pair well with tzatziki sauce?
Tzatziki pairs beautifully with grilled souvlaki, pork or chicken gyros, fried calamari, roasted lamb, baked potatoes, and fresh vegetable salads. It also complements a traditional Greek mezze platter featuring olives, feta cheese, and pita.
What are the most common mistakes to avoid when making Greek tzatziki?
Common mistakes include not draining the cucumber enough, using regular yogurt that is too watery, over‑blending the garlic which can create a bitter taste, and adding too much vinegar which overpowers the delicate balance.
Why does this tzatziki recipe use white wine vinegar instead of lemon juice?
White wine vinegar provides a subtle acidity that enhances the yogurt’s creaminess without adding the citrus notes that lemon juice imparts. This keeps the flavor profile authentic to many traditional Greek preparations.
Can I make Greek tzatziki ahead of time and how should I store it?
Yes, tzatziki can be prepared up to 48 hours in advance. Store it in an airtight container in the refrigerator; stir before serving to reincorporate any settled liquid.
What does the YouTube channel Akis Petretzikis specialize in?
The YouTube channel Akis Petretzikis specializes in modern Greek home cooking, offering step‑by‑step tutorials of traditional and contemporary Greek dishes, often focusing on fresh ingredients and approachable techniques for everyday cooks.
How does the YouTube channel Akis Petretzikis' approach to Greek cooking differ from other Greek cooking channels?
Akis Petretzikis emphasizes quick, practical recipes with clear visual cues, often using everyday kitchen tools and providing cultural context. Compared to other channels, he blends professional presentation with a relaxed, home‑cooking vibe, making Greek cuisine accessible to a global audience.
Last updated: August 21, 2026
