Greek Tzatziki Sauce
Greek Tzatziki Sauce is a easy Greek recipe that serves 8. 80 calories per serving. Recipe by Natashas Kitchen on YouTube.
Prep: 15 min | Cook: 1 hr | Total: 1 hr 25 min
Cost: $3.33 total, $0.42 per serving
Ingredients
- 1/2 English cucumber English Cucumber (peeled and diced)
- 1/2 teaspoon Salt (for drawing out cucumber moisture)
- 2 cups Plain Greek Yogurt (full‑fat or 2% works best)
- 1/3 cup Fresh Dill (chopped finely)
- 4 cloves Garlic Cloves (grated)
- 1.5 tablespoons Fresh Lemon Juice (squeezed from a fresh lemon)
- 3 tablespoons Extra Virgin Olive Oil (high‑quality)
- to taste Black Pepper (freshly ground)
Instructions
Prepare the cucumber
Peel half of an English cucumber, then dice it into small, uniform pieces using a chef's knife.
Time: PT5M
Salt and rest the cucumber
Transfer the diced cucumber to a small bowl, sprinkle ½ teaspoon of salt over it, stir lightly, and let it sit for about 10 minutes to draw out excess moisture.
Time: PT15M
Drain the cucumber
Place the salted cucumber in a bowl lined with cheesecloth (or a fine‑mesh strainer) and squeeze firmly to extract as much liquid as possible.
Time: PT3M
Mix the yogurt base
In a mixing bowl combine 2 cups of plain Greek yogurt, 1/3 cup chopped fresh dill, the grated garlic, 1½ tablespoons fresh lemon juice, and a pinch of salt and pepper. Stir until smooth.
Time: PT5M
Combine cucumber with yogurt mixture
Add the squeezed cucumber (including any remaining bits) to the yogurt mixture, drizzle in 3 tablespoons extra‑virgin olive oil, and mix thoroughly. Adjust seasoning with additional salt or pepper if needed.
Time: PT2M
Chill
Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours) to let the flavors meld.
Time: PT1H
Temperature: 4°C
Nutrition Facts
- Calories
- 80
- Protein
- 5 g
- Carbohydrates
- 2.5 g
- Fat
- 5.5 g
- Fiber
- 1 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy, Garlic
Ingredient Substitutions
- Instead of English Cucumber: Persian cucumber, regular cucumber
- Instead of Plain Greek Yogurt: Greek-style strained yogurt, plain strained kefir
- Instead of Fresh Dill: dried dill (1 tsp)
- Instead of Garlic Cloves: garlic paste (1 tsp)
- Instead of Fresh Lemon Juice: bottled lemon juice (1.5 tbsp)
- Instead of Extra Virgin Olive Oil: light olive oil, vegetable oil (less flavor)
Equipment Needed
- Box Grater (large holes)
- Chef's Knife
- Cutting Board
- Cheesecloth
- Mixing Bowl
- Small Bowl
- Measuring Cups and Spoons
- Spoon or Spatula
Critical Steps — Do Not Skip
- Squeezing out the cucumber moisture with cheesecloth is essential for a thick, non‑watery tzatziki.
- Refrigerating for at least one hour allows the flavors to develop fully.
Chef Tips from the Video
- Use chilled Greek yogurt straight from the fridge for the best texture.
- Fresh dill gives a brighter flavor than dried; add it at the last minute to preserve its color.
Troubleshooting
Tzatziki is watery
Squeeze the cucumber longer or let it sit longer with salt; you can also add a little extra Greek yogurt to thicken.
Tzatziki is too thick
Stir in a splash of cold water or extra lemon juice until the desired consistency is reached.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Not recommended – freezing changes the texture.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Tzatziki improves after a few hours; make it the day before and keep covered in the fridge.
- Give it a quick stir before serving to re‑incorporate any settled liquid.
Frequently Asked Questions
What is the cultural significance and history of Greek Tzatziki Sauce in Greek cuisine?
Tzatziki dates back to ancient Greece where yogurt, cucumber, and herbs were combined to create a cooling accompaniment for grilled meats and bread. It reflects the Mediterranean emphasis on fresh vegetables, dairy, and olive oil, and is a staple at family meals and festive gatherings.
What are the traditional regional variations of Greek Tzatziki Sauce within Greece?
In the islands, tzatziki often includes more lemon juice and sometimes a splash of vinegar for extra tang. In mainland Greece, a thicker version with more yogurt and less cucumber is common, while some regions add mint or a hint of crushed walnuts.
How is Greek Tzatziki Sauce traditionally served in Greece?
It is traditionally served chilled as a mezze dip alongside warm pita, as a topping for souvlaki, gyros, and grilled fish, and also as a refreshing side for roasted vegetables during summer meals.
On what occasions or celebrations is Greek Tzatziki Sauce typically enjoyed in Greek culture?
Tzatziki appears at everyday family meals, but it is especially popular during summer barbecues, Easter feasts, and religious festivals where grilled lamb or pork is served.
What makes Greek Tzatziki Sauce special or unique in Mediterranean cuisine?
Its combination of tangy yogurt, crisp cucumber, fresh dill, and high‑quality olive oil creates a balance of creamy, cool, and herbaceous flavors that complement the bold spices of Mediterranean dishes while providing a probiotic‑rich, low‑calorie option.
What are the most common mistakes to avoid when making Greek Tzatziki Sauce?
Common errors include not draining the cucumber enough, which makes the dip watery, and over‑mixing the garlic which can become bitter. Also, using low‑fat yogurt can result in a less creamy texture.
Why does this Greek Tzatziki Sauce recipe use grated garlic instead of minced garlic?
Grated garlic distributes more evenly throughout the yogurt, giving a smoother texture and a milder, less pungent flavor compared to minced pieces that can create pockets of sharpness.
Can I make Greek Tzatziki Sauce ahead of time and how should I store it?
Yes, tzatziki improves after a few hours. Store it in an airtight container in the refrigerator for up to three days. Stir gently before serving to reincorporate any settled liquid.
What texture and appearance should I look for when making Greek Tzatziki Sauce?
The dip should be thick yet creamy, with visible specks of diced cucumber and dill. It should have a pale ivory color with a slight sheen from the olive oil and no excess water pooling on the surface.
How do I know when Greek Tzatziki Sauce is done cooking?
Since there is no cooking, the key indicator is the chilling time: after at least one hour in the refrigerator, the flavors will have melded and the dip will be cool and thick. Taste for seasoning before serving.
What does the YouTube channel Natashas Kitchen specialize in?
Natashas Kitchen focuses on approachable, home‑cooked recipes from around the world, emphasizing fresh ingredients, clear step‑by‑step instructions, and practical tips for everyday cooks.
How does the YouTube channel Natashas Kitchen's approach to Greek cooking differ from other Greek cooking channels?
Natashas Kitchen presents Greek dishes with a modern, simplified twist, using readily available ingredients and minimal equipment, whereas many traditional Greek channels may rely on specialty tools or more elaborate techniques.
Last updated: August 21, 2026
