Simple Tzatziki Sauce
Simple Tzatziki Sauce is a easy Greek recipe that serves 4. 80 calories per serving. Recipe by EatsbyMike on YouTube.
Prep: 10 min | Cook: PT0M | Total: 15 min
Cost: $2.92 total, $0.73 per serving
Ingredients
- 1 whole Cucumber (medium, unpeeled, grated)
- 2 cloves Garlic (peeled and grated)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 teaspoon Salt (to taste)
- 1 cup Greek Yogurt (plain, full‑fat, preferably 2% or higher)
- 1 tablespoon Lemon Juice (freshly squeezed; optional: replace with white vinegar for traditional flavor)
- 2 tablespoons Olive Oil (extra‑virgin, high quality)
Instructions
Grate the cucumber
Using a coarse grater, grate the whole cucumber into a large bowl.
Time: PT2M
Remove excess liquid
Transfer the grated cucumber onto a cheesecloth or clean kitchen towel and squeeze firmly to extract as much liquid as possible.
Time: PT2M
Grate the garlic
Peel the garlic cloves and grate them finely into the bowl with the cucumber.
Time: PT1M
Chop the dill
Finely chop fresh dill and add it to the bowl.
Time: PT1M
Combine the base ingredients
Add Greek yogurt, salt, lemon juice (or white vinegar for a traditional version), and olive oil to the bowl. Stir until a smooth, creamy mixture forms.
Time: PT3M
Fold in cucumber mixture
Gently fold the squeezed cucumber, garlic, and dill into the yogurt base until evenly distributed.
Time: PT1M
Final taste check
Taste the tzatziki and add a pinch more salt, lemon juice, or olive oil if needed.
Time: PT1M
Nutrition Facts
- Calories
- 80
- Protein
- 5g
- Carbohydrates
- 5g
- Fat
- 5g
- Fiber
- 1g
Dietary info: Vegetarian, Gluten-Free
Allergens: Milk (Greek yogurt), Olive oil (rare allergy)
Ingredient Substitutions
- Instead of Cucumber: Zucchini (peeled and salted), Grated carrots
- Instead of Garlic: Garlic paste, 1/2 tsp garlic powder
- Instead of Fresh Dill: Dried dill (1 tsp), Fresh parsley
- Instead of Salt: Sea salt, Kosher salt
- Instead of Greek Yogurt: Strained regular yogurt, Labneh
- Instead of Lemon Juice: White vinegar (1 tsp), Lime juice
- Instead of Olive Oil: Vegetable oil, Canola oil
Equipment Needed
- Box grater or coarse grater
- Cheesecloth or clean kitchen towel
- Mixing bowl
- Wooden spoon or spatula
- Chef's knife
- Cutting board
Critical Steps — Do Not Skip
- Squeezing out excess cucumber liquid to prevent a watery sauce.
- Folding the cucumber mixture gently to keep the sauce light.
Chef Tips from the Video
- For an ultra‑smooth texture, blend the cucumber, garlic, and dill in a food processor before mixing with yogurt.
- Use full‑fat Greek yogurt for richness; low‑fat versions can become thin.
Troubleshooting
Sauce is watery.
Make sure to squeeze out as much liquid from the grated cucumber as possible; you can also pat the cucumber with paper towels before adding.
Flavor is bland.
Adjust by adding a little more salt, lemon juice (or vinegar), and a drizzle of olive oil. Let it rest for 15 minutes to develop flavor.
Garlic flavor is too strong.
Reduce the amount of garlic or use roasted garlic for a milder taste.
Storage
Refrigerator: Store in an airtight container for 3–4 days.
Freezer: Not recommended; texture changes when frozen.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Tzatziki tastes better after resting 30 minutes in the fridge; flavors meld.
- Make up to 2 days ahead; keep covered.
Frequently Asked Questions
What is the cultural significance and history of Tzatziki in Greek cuisine?
Tzatziki is a classic Greek condiment dating back to ancient times, originally made with strained yogurt, cucumber, garlic, and herbs. It is served alongside grilled meats, pita, and as part of a meze platter, embodying the fresh, tangy flavors of the Mediterranean.
What are the traditional regional variations of Tzatziki in Greece?
In Crete, tzatziki often includes extra olive oil and a splash of white wine vinegar, while in the mainland it leans more on lemon juice. Some islands add mint or a hint of cumin for a local twist.
How is Tzatziki traditionally served in Greece?
Tzatziki is traditionally served chilled as a dip for warm pita bread, alongside grilled souvlaki, gyros, or as part of a mezze spread with olives, feta, and fresh vegetables.
What occasions or celebrations is Tzatziki associated with in Greek culture?
Tzatziki appears at family gatherings, summer barbecues, and festive celebrations like Easter and name‑day feasts, where it complements roasted lamb and other meat dishes.
How does Tzatziki fit into the broader Mediterranean cuisine tradition?
Tzatziki reflects the Mediterranean emphasis on fresh vegetables, dairy, and olive oil. Its cool, tangy profile balances richer grilled foods and is a staple across the region, with similar yogurt‑cucumber sauces found in Turkey and the Balkans.
What are the authentic traditional ingredients for Tzatziki versus acceptable substitutes?
Authentic tzatziki uses Greek yogurt, cucumber, garlic, fresh dill, olive oil, lemon juice (or white vinegar), and salt. Acceptable substitutes include strained regular yogurt, lime juice for lemon, and dried dill if fresh is unavailable.
What other Greek dishes pair well with Tzatziki?
Tzatziki pairs beautifully with grilled souvlaki, lamb kebabs, gyros, spanakopita, and as a topping for baked potatoes or roasted vegetables.
What makes Tzatziki special or unique in Greek cuisine?
Its unique combination of creamy yogurt, crisp cucumber, and bright acidity creates a refreshing contrast to the rich, smoky flavors of Greek grilled meats, making it a signature cooling sauce.
How has Tzatziki evolved over time in Greek culinary tradition?
While the core ingredients have remained stable, modern versions may incorporate extra herbs like mint, use low‑fat yogurts for health trends, or add a splash of extra‑virgin olive oil for richer mouthfeel.
What are the most common mistakes to avoid when making Tzatziki at home?
Common mistakes include not squeezing out enough cucumber liquid, over‑mixing which makes the sauce dense, and using regular yogurt without straining, leading to a watery dip.
Why does this Tzatziki recipe use lemon juice instead of white vinegar, and when should I swap them?
Lemon juice provides a fresh citrus note that many find brighter, while white vinegar offers a more traditional tang. Swap to vinegar if you prefer the classic Greek flavor profile or if lemons are out of season.
Can I make Tzatziki ahead of time and how should I store it?
Yes, tzatziki can be prepared up to two days ahead. Store it in an airtight container in the refrigerator; the flavors will deepen, and the texture will stay creamy if kept chilled.
What does the YouTube channel EatsbyMike specialize in?
The YouTube channel EatsbyMike focuses on simple, budget‑friendly home cooking tutorials that emphasize quick techniques, minimal equipment, and flavorful results for everyday meals.
How does the YouTube channel EatsbyMike's approach to Greek cooking differ from other Greek cooking channels?
EatsbyMike presents Greek recipes with a streamlined, no‑fuss style, using readily available ingredients and shortcuts like a kitchen towel for squeezing cucumber, whereas many traditional Greek channels may emphasize more elaborate preparations.
Last updated: August 21, 2026
