This authentic tzatziki sauce recipe is fresh, creamy and really easy to make. Ideal addition to the famous souvlaki, eggplant & zucchini fritters or crudités.
What is tzatziki sauce?
Tzatziki sauce is commonly served as a meze (a selection of small dishes served as appetizers) and is eaten with bread, fried eggplant, zucchini, even french fries.
Tzatziki sauce is made with strained yogurt, cucumber, garlic, dill a little white wine vinegar and olive oil.
Tzatziki is an essential ingredient to Greek souvlaki with pita.
Ingredients for tzatziki
To make this authentic tzatziki sauce recipe you will need:
- Greek yogurt
- Fresh dill
- Extra virgin olive oil
- Sea salt
- Freshly ground pepper
- White wine vinegar
Grate the cucumber using the large grates of a grater. Place grated cucumber in a colander in the sink. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release it’s liquids for 15 minutes.
Mix yogurt, minced garlic clove, 2 tablespoons white wine vinegar and 3 tablespoons of olive oil. Mix well.
Squeeze the cucumber to release remaining liquid. Add it to the yogurt mix and mix well.
Season with sea salt and freshly ground pepper to taste.
Stir in most of the dill. Refrigerate for 1-2 hours.
Serve with some chopped dill on top and a drizzle of extra virgin olive oil.
What can I have with tzatziki sauce
- Fried eggplant
- Fried zucchini
- Cauliflower fritters
- Keftedes – Greek meatballs
- Souvlaki skewers
- French fries (they are awesome with tzatziki!)
- Serve with crusty baguette, olives, cut up tomatoes and cucumbers.
- Pita chips
Additions & substitutions
- If you can not find Greek yogurt you can make tzatziki sauce with sour cream.
- Instead of white wine vinegar use a little lemon juice.
- If dill is not available substitute with mint, cilantro or parsley.
You may also like
- The traditional authentic Greek salad also known as peasant salad.
- Delicious souvlaki gyro with pita.
- These zucchini and feta fritters are fragrant and light.
- Tomato fritters are perfect with tzatziki.
Check all the pantry items a Greek kitchen wouldn’t go without.
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- 1½ cups greek yogurt
- 1 english cucumber
- 1 garlic clove minced
- ¼ bunch of fresh dill finely chopped
- 2 tablespoons extra virgin olive oil
- sea salt
- freshly ground pepper
- 3 tablespoons white wine vinegar
- Grate the cucumber using the large grates of a grater. Place grated cucumber in a colander in the sink. Add a pinch of salt and 1 tablespoon of vinegar. Let it rest to release it's liquids for 15 minutes.
- Mix the yogurt, minced garlic clove, 2 tablespoons white wine vinegar and 3 tablespoons of olive oil. Mix well.
- Squeeze the cucumber to release all remaining liquid. Add cucumber to the yogurt mix. Stir well.
- Season with sea salt and freshly ground pepper to taste. Stir in most of the dill. Mix well and refridgerate for 1-2 hours.
- Serve with some chopped dill on top and a drizzle of extra virgin olive oil.