Easy Tzatziki Sauce
- PREP 15min
- TOTAL 15min
Tzatziki is a creamy, delicious sauce made with cucumber, yogurt, and fresh herbs. Salting and wringing out your cucumbers is the secret to making the best tzatziki sauce. This seasoning makes them taste more “cucumbery” and removes excess water that would dilute the sauce. Use a thick plain yogurt for this (Greek or Icelandic yogurt is perfect).
You Will Need
1 large English hothouse cucumber or 3 to 4 small Persian cucumbers, grated (about 2 cups)
¼ teaspoon fine sea salt
2 cups (16 ounces) plain whole-milk Greek yogurt
2 tablespoons extra-virgin olive oil
1 to 2 medium garlic cloves, finely grated (adjust based on your preference)
2 tablespoons freshly squeezed lemon juice (from 1 large lemon), plus more to taste
3 tablespoons chopped fresh mint, dill, or a combination
Freshly ground black pepper
Directions
1Grate the cucumber and scatter it over a clean dishcloth or cheesecloth. Sprinkle evenly with the salt and let sit for 5 minutes.
2Gather the corners of the cloth and squeeze as much liquid as possible from the cucumber. Discard the liquid or save it for your next salad dressing.
3In a medium bowl, stir together the squeezed cucumber, yogurt, olive oil, garlic, lemon juice, and herbs. Season with a pinch of salt and a few grinds of black pepper.
4Let the sauce sit for at least 10 minutes before serving to allow the flavors to bloom.
Adam and Joanne's Tips
- Homemade tzatziki lasts in an airtight container in the fridge for 3 to 4 days. It might get runnier as it sits since the cucumbers will continue to release some of their water. Give a good stir before serving.
- Save the cucumber water and use it in salad dressings, soups, or grains.
- The nutrition facts provided below are estimates.