Recipe

Authentic Greek Tzatziki Sauce

Thick, garlicky, lemony Greek tzatziki made in a classic, traditional-style way with well-drained cucumber, Greek yogurt, and olive oil. Perfect for gyros, grilled meats, and emergency pita situations.

By Matt Campbell

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4.9

A bowl of thick Greek tzatziki sauce topped with olive oil and chopped dill on a wooden table with cucumber and pita nearby

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Tzatziki is one of those sauces that makes you feel like you suddenly have your life together. You put it next to anything remotely grilled and, boom, your Tuesday dinner has vacation energy.

This is authentic Greek tzatziki in a classic, traditional-style lane: thick yogurt, cucumber that has been properly drained (no watery sadness), garlic that knows what it is doing, and a little olive oil to round out the tang. Like most beloved recipes, there are family variations. Some people use only vinegar, some use lemon, some do both. This version is bright, savory, and ridiculously useful. I keep a batch in the fridge the way other people keep bottled ranch.

Freshly grated cucumber being squeezed in a clean kitchen towel over a bowl

Why It Works

Thick, scoopable texture: Draining the cucumber is the whole game. It keeps the tzatziki creamy instead of turning into yogurt soup.
Balanced bite: Garlic plus lemon juice plus a little vinegar gives that classic tang without tasting harsh.
Better the next day: A short rest lets the garlic mellow and the herbs perfume the whole bowl.
Flexible and real-life friendly: Dill is classic, mint is also classic, and you can use either depending on what is looking perky in your fridge.

Storage Tips

How to Store Tzatziki

Refrigerate: Store in an airtight container for up to 3 to 4 days.
Expect a little liquid: Cucumbers love drama. If you see moisture on top, just pour it off or stir it back in.
Quick safety check: Use clean utensils and keep it cold. If it smells sour in a bad way (not just yogurt-tangy) or looks off, skip it.
Do not freeze: Yogurt sauces tend to separate and get grainy after thawing. Tzatziki is a fresh-sauce moment.
Make-ahead tip: You can grate and drain the cucumber up to 24 hours ahead. Keep it wrapped in a paper towel in the fridge, then mix when ready.

Common Questions

Do I have to peel the cucumber?

Not strictly, but it helps the texture stay tender and the color stay bright. If you are using a thin-skinned Persian cucumber, you can leave some peel on for a little speckle.

Should tzatziki use dill or mint?

Both show up in Greek cooking, and different families do it differently. Dill is very common, mint is also classic and especially nice with lamb. Use what you like. I sometimes do a mix when I am feeling bold and hydrated.

Why is my tzatziki watery?

Ninety percent of the time it is the cucumber. Grate it, salt it, and squeeze it like it owes you money. Also make sure you are using thick Greek yogurt, not thin regular yogurt (or strain regular yogurt first).

Can I make tzatziki without garlic?

You can, but it will taste like tzatziki’s polite cousin. If garlic is intense for you, use one small clove or grate it very finely so it blends in smoothly.

Is olive oil traditional in tzatziki?

It is very common, especially as a finishing drizzle, and many people also stir a little into the sauce. If your olive oil is very peppery, start with less.

How long does tzatziki last in the fridge?

Usually 3 to 4 days in an airtight container. Use clean utensils, keep it cold, and if it smells off or looks questionable, do not power through.

What do I serve with tzatziki?

Gyros, souvlaki, grilled chicken, roasted potatoes, fried zucchini, falafel, warm pita, or as a cooling sauce with spicy anything. Also, straight off a spoon while the fridge door is open. No judgment.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Box grater (or food processor with grating attachment)
Fine-mesh sieve or colander
Clean kitchen towel or several paper towels
Mixing bowl
Microplane or garlic press (optional, but helpful)

The first time I made tzatziki at home, I treated the cucumber like a casual ingredient. I gave it a quick squeeze, tossed it into the yogurt, and celebrated my efficiency. Ten minutes later I had invented something new: cucumber yogurt puddle.

Now I do it the right way, which is also the satisfying way. Grate, salt, wait, squeeze. Suddenly the sauce is thick, cold, and bright, and it makes even plain chicken feel like it got dressed up. This is the kind of kitchen alchemy I will happily do on a weeknight, because the payoff is huge and the dishes are minimal.