Greek Tzatziki Sauce

Ingredients

• 1 medium Cucumber (English or Persian cucumber, halved; use about half of a large cucumber (≈200 g) for the sauce)
• 1 tablespoon Kosher Salt (Used to draw water out of the grated cucumber)
• 300 g Greek Yogurt (Full‑fat (5% milk fat) Greek yogurt, preferably brand FAGE)
• 1/2 teaspoon Black Pepper (Freshly cracked for maximum flavor)
• 1/2 medium Lemon (Zest and juice of half a lemon (≈1 tbsp juice, 1 tsp zest))
• 3 cloves Garlic (Finely grated)
• 2 tablespoons Fresh Dill (Stems removed, finely minced)
• 1 tablespoon Fresh Mint (Finely minced; optional but adds brightness)
• 2 tablespoons Extra Virgin Olive Oil (High‑quality Greek extra‑virgin olive oil)

Instructions

1. Prepare the Cucumber

   Peel the cucumber (optional) with a vegetable peeler, halve it, grate the flesh using the large holes of a box grater, then roughly chop the grated cucumber with a chef's knife until the pieces are about the size of coarse crumbs.

   Time: PT5M

2. Salt and Rest the Cucumber

   Place the chopped cucumber in a bowl, sprinkle with 1 tablespoon kosher salt, stir to coat evenly, and let sit for 20–30 minutes to draw out excess water.

   Time: PT25M

3. Zest and Juice Lemon

   Using a microplane, zest only the bright yellow outer layer of half a lemon, then juice the same half, collecting about 1 tablespoon of juice.

   Time: PT3M

4. Grate Garlic

   Peel three garlic cloves and grate them finely with the microplane.

   Time: PT2M

5. Mince Fresh Herbs

   Remove stems from dill, combine dill and mint, and mince finely with a chef's knife until the herbs are uniformly chopped.

   Time: PT3M

6. Drain the Cucumber

   Transfer the salted cucumber to a clean piece of cheesecloth, gather the corners, and squeeze firmly for 1–2 minutes to expel as much water as possible. Then pat the cucumber with paper towels and let sit on a plate for another minute.

   Time: PT4M

7. Combine Yogurt Base

   In the mixing bowl, add the Greek yogurt, freshly cracked black pepper, lemon zest, and lemon juice. Stir with a fork until smooth.

   Time: PT3M

8. Add Olive Oil and Garlic

   Drizzle 2 tablespoons extra‑virgin olive oil over the yogurt mixture, add the grated garlic, and fold gently until incorporated.

   Time: PT2M

9. Incorporate Cucumber

   Add the well‑drained cucumber pieces to the bowl and stir until evenly distributed.

   Time: PT2M

10. Season and Add Herbs

    Taste the tzatziki; add additional salt if needed, then fold in the minced dill and mint just until the green flecks are visible.

    Time: PT3M

11. Chill

    Cover the bowl with plastic wrap and refrigerate for at least 2 hours (or up to 24 hours) to let flavors meld.

    Time: PT2H

Nutrition Facts

Calories

35

Protein

2 g

Carbohydrates

2 g

Fat

2 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Cucumber: Zucchini (peeled)
• Instead of Kosher Salt: Sea salt
• Instead of Greek Yogurt: Labneh, Strained plain yogurt
• Instead of Black Pepper: White pepper
• Instead of Lemon: White wine vinegar (1 tbsp)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Fresh Dill: Fresh parsley
• Instead of Fresh Mint: Additional dill
• Instead of Extra Virgin Olive Oil: Vegetable oil (for less flavor)

Equipment Needed

• Vegetable Peeler
• Box Grater
• Chef's Knife
• Mixing Bowl
• Cheesecloth
• Fork
• Measuring Spoons
• Microplane Zester
• Paper Towels

Critical Steps — Do Not Skip

• Salting and draining the cucumber to remove excess water
• Squeezing the cucumber with cheesecloth for a thick texture
• Adjusting seasoning and folding in fresh herbs gently at the end

Chef Tips from the Video

• For an ultra‑smooth texture, run the drained cucumber through a food processor after squeezing.
• Use a high‑quality Greek yogurt (5% fat) for authentic creaminess; low‑fat versions become thin.
• If you like a tangier dip, increase lemon juice by another teaspoon.

Troubleshooting

Storage

Refrigerator: Airtight container, up to 3 days

Freezer: Not recommended – freezing alters texture

Room temperature: Do not leave out more than 2 hours

Make-Ahead Tips

• Prepare the tzatziki a day ahead; the flavors will deepen.
• Store in a tightly sealed container to prevent it from absorbing fridge odors.

Frequently Asked Questions