A no-fuss way to spice up any meal, my homemade tzatziki sauce is an authentic taste of Greece, perfect for dipping and drizzling in as many dishes as you can think of.
Grate the cucumber and optionally sprinkle with salt (this will help extract the excess liquid). Set aside for 10 minutes.I say that the salt is optional because the cucumber juice that you squeeze from the cucumber is delightful as a drink – but maybe not so much if it's salty!
Place the rested cucumber into a nut milk back or several layers of cheesecloth and squeeze out as much excess water as possible.Alternatively, you can salt the cucumbers and leave them in a colander to naturally drain with the help of gravity (this will provide the best texture of the cucumber). However, this will take a far longer resting time (like overnight!), so I usually avoid it.
Step 2: Prepare the remaining ingredients
Finely chop the dill and grate or mince the garlic. If you need help peeling garlic, I've tried and tested several methods previously.
Step 3: Mix the tzatziki sauce
Combine all the ingredients in a large bowl and mix well.
For the best flavor, allow the Greek sauce to marinate in the fridge for at least 2 hours but even better overnight. This will give the flavors a chance to properly meld together and tastes better than directly after making it.
Before serving, give it one last taste and adjust any of the ingredients if needed (more salt, acidity, etc. Then drizzle with a bit of additional olive oil, and enjoy!
How to Store
If you've carefully drained the cucumber, then leftover tzatziki sauce will last, covered, in the refrigerator for between 3-4 days.
Notes
Allow the tzatziki sauce to marinate: This is one of my ultimate top tips for delicious homemade tzatziki as it allows all the flavors to meld. The raw garlic will also mellow the longer it sits in yogurt too.
To make ahead: I recommend mixing all the ingredients except the cucumber and dill together and allowing it to marinate overnight. Meanwhile, if preparing in advance, you could also leave the cucumber to naturally drain in a colander overnight too! That way, when it comes to combining all the ingredients, it's ready to serve immediately!
Using a food processor: You can also use a food processor to grate the cucumber and save time - either with a grating disk or just pulsing it into a fine "mush". Obviously, the latter will affect the texture of the tzatziki sauce, too. However, DON'T use a food processor to mix the yogurt as it can cause it to "break down" slightly and become more watery.
Optional add-ins and variations - here are some great ways to jazz up your tzatziki:
Herbs: Dried mint (better than fresh, which will change color), dried oregano, chili flakes, cumin, fresh parsley (to garnish), black pepper, etc. For spice, you could add a dash of cayenne.
Veggies: Shredded carrot, onion, or even lemon zest (not technically veg, but it makes the most sense in this category). You can also add legumes like white beans or chickpeas to bulk up the sauce.
Optional toppings: Pomegranate seeds, fresh or roasted tomatoes, crushed walnuts (also usable within the tzatziki sauce), sesame seeds, olives, etc.
Vegan tzatziki sauce: for dairy-free tzatziki, all you need to do is substitute the dairy yogurt for a dairy-free alternative – Greek style would be best. Otherwise, coconut yogurt would work - you'll likely need a little extra lemon/vinegar to add "tang" or use a dairy-free sour cream and yogurt combination.
Check the blog post serving recommendations and answers to top FAQs!