Tzatziki is a cool and tangy cucumber and yogurt sauce that most people associate with Greek food. And it’s a typical condiment served on Greek gyros, so that’s understandable. 

We find our fresh-made tzatziki is even more versatile. It can serve as a healthy alternative to mayonnaise in potato and pasta salads, adding fresh brightness to these dishes. We use it also as a fresh side to meat dishes, or even standalone as a dip with chips or pita bread. 

Tzatziki is a popular side dish in countries throughout the Mediterranean and Middle East. It is a regular part of a traditional mezze (or appetizer) platter. It even has a close cousin in Raita, which is ubiquitous in India.

Each regional recipe for tzatziki has their own twists. A variety of different fresh or dried herbs are often used. Some use vinegar instead of lemon juice, or add additional ingredients such as carrots or even chunks of bread. In the Balkans, a cold variation is served as a soup.

What type of Yogurt should be used?

Tzatziki is most often made with yogurt from sheep or goat milk, but this can be hard to find outside of regions like Greece. We use unsweetened, unflavored Greek yogurt in this recipe, and it works great. You can use full-fat yogurt for a rich sauce, or try a low fat or non-fat for a healthier option.

Which herbs should you use in Tzatziki?

Traditionally, tzatziki sauce is made with mint, dill or parsley. Some recipes mix it up and cilantro, as well. 

We use fresh mint in this recipe, and think the sweetness in the mint adds a unique and delicious flavor.

While you can use dry ingredients, you’ll get much better results with fresh herbs.

You don’t want a watery Tzatziki

The key to making flavorful tzatziki sauce is to prevent it from being watered down. You want the individual elements of the yogurt, lemon, garlic and herbs to all stand out.

The problem with this is that cucumber, which is a critical ingredient, is mostly comprised of water! We use two methods to reduce the water content in the cucumber.

First, after seeding and shredding the cucumber, we squeeze out as much of the water as possible. This can be done just by taking a handful of the shredded cucumber and crushing it in your fist over the sink. The cucumber can also be squeezed using a kitchen towel.

Next, we spread the cucumber on a plate and generously salt it, and put it (uncovered) in the refrigerator for an hour or so. The salt and the dehumidification in the fridge will dry out the cucumber (and intensify the flavor).

Mexican Charro Beans (Frijoles Charros)

Bolognese Sauce Made Simple

Chimichurri Salsa Verde

Salad Dressing With Citrus and Fresh Ginger

Yogurt Dip with Jalapeno and Fresh Herbs

Fig and Onion Chutney

Coconut Rice – Nasi Lemak

Leek and Potato Mash