Easy Tzatziki Recipe
This easy tzatziki recipe is creamy, garlicky, and ready in just 10 minutes — no special equipment required. Made with Greek yogurt, fresh cucumber, lemon, and herbs, it’s the kind of sauce that instantly makes grilled vegetables, wraps, and mezze boards taste restaurant-worthy. The secret? Salting and draining the cucumber so your tzatziki stays thick, luscious, and never watery. Keep a batch in the fridge and you’ll find yourself spooning it over everything from roasted potatoes to veggie burgers.
6 servings
Ingredients
- 1 cup full-fat Greek yogurt
- 1 cup grated cucumber about 1 medium English cucumber
- 1 garlic clove finely minced
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1 tbsp fresh dill or mint chopped
- ½ tsp kosher salt or to taste
- Pinch of salt for draining cucumber
Instructions
- Grate the cucumber using a box grater. Place on a clean kitchen towel, sprinkle with a pinch of salt, and let sit for 5 minutes.
- Gather the towel and squeeze firmly to remove as much liquid as possible.
- In a medium bowl, mix Greek yogurt, garlic, lemon juice, olive oil, and kosher salt.
- Stir in the drained cucumber and fresh herbs.
- Chill for at least 10 minutes before serving.
Notes
Salting the cucumber before draining pulls out more moisture, keeping your tzatziki thick and creamy.
Adjust garlic to taste — start small, as raw garlic is potent.
Tzatziki is best fresh but keeps well for 3–4 days in the fridge.