Tzatziki Sauce Recipe
This classic tzatziki sauce recipe combines Greek yogurt, grated cucumber, garlic, lemon, and fresh mint for a thick, creamy Mediterranean sauce. Perfect for gyros, grilled meats, or dipping vegetables, it’s simple to prepare and full of fresh flavor.
Ingredients
Tzatziki Sauce
- 1 English Cucumber hot house cucumbers or substitute 1 large standard cucumber
- 1 tsp Kosher Salt fine , more or less to taste
- 1 cup Greek Yogurt plain
- 1 Lemon juice freshly squeezed tastes best
- 1 tbsp mint freshly chopped , spearmint
- 2 tsp Garlic minced
- 1/4 tsp Ground Black Pepper more or less to taste
Instructions
- Peel the cucumber and cut it in half lengthwise. Remove seeds, if necessary. Usually, with an English cucumber, this is not needed. Shred into a bowl using the large holes of the box grater [paid link].
- Transfer the cucumber to the wire mesh sieve and toss with the salt. Hang the sieve back over the bowl and allow it to drain for 30 minutes. The salt draws out excess moisture leaving the concentrated flavor of the cucumber. You can skip this step, however, this may result in tzatiki sauce that is runny from the excess water.
- Once the allotted time has passed, squeeze the cucumbers with your hands or wrapped in a tea towel to remove any additional water and transfer them to a medium bowl. Add the Greek yogurt, lemon juice, mint, garlic paste, and ground black pepper. Mix well. Refrigerate for at least 30 minutes or up to 2 days for the flavors to meld.
Notes
- Drain cucumber thoroughly
- Use full-fat Greek yogurt for best texture
- Chill before serving
- Adjust salt after resting
- Best within 48 hours