Tzatziki is a classic Greek condiment dating back to ancient times, originally made with strained yogurt, cucumber, garlic, and herbs.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.

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.

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.

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.

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.

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.

Tzatziki pairs beautifully with grilled souvlaki, lamb kebabs, gyros, spanakopita, and as a topping for baked potatoes or roasted vegetables.

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.

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.

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.

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.

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.

The YouTube channel EatsbyMike focuses on simple, budget‑friendly home cooking tutorials that emphasize quick techniques, minimal equipment, and flavorful results for everyday meals.

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.