I made tzatziki for the first time because I bought a cucumber that was way too big for one salad and then forgot about it for two days.
When I finally remembered it, it felt like tzatziki was the only reasonable outcome.
Also, I love sauces. Not fancy sauces. Just cold, creamy things you can dip basically anything into and feel like you’re eating smarter than you actually are.
Tzatziki fits that category perfectly. No stove. No stress. Just grating, stirring, and hoping I squeezed enough water out of the cucumber this time.
Sometimes I do. Sometimes I don’t. It’s still good.
Why I Keep Making This Dish (The Real Reasons)
- No cooking required: The stove doesn’t even get a glance.
- Instant freshness: Everything feels brighter after one bite.
- Dip everything energy: Bread, veggies, chicken, life choices.
- Hard to mess up: Even watery tzatziki is still tzatziki.
- Feels fancy: It’s not. But people think it is.
- Great fridge snack: I eat it straight with a spoon sometimes.
- Customizable: Herbs are negotiable.
Tips I Learned the Hard Way
- Squeeze the cucumber: Then squeeze it again. Water is the enemy.
- Don’t skip the rest time: Five minutes makes a difference.
- Use thick yogurt: Thin yogurt equals soup vibes.
- Go easy on garlic: Raw garlic does not play around.
- Taste after resting: Flavors change fast.
- Fresh herbs matter: Dried ones just don’t hit the same.
- Salt last: Yogurt lies until it settles.
- Chill if you can: Cold tzatziki just feels right.
Variations You Can Mess Around With
- Dill Only: Classic and clean.
- Mint Only: Bright and refreshing.
- Extra Lemon: For sharp, tangy days.
- Garlic Lover Mode: Add another clove if you’re brave.
- No Herbs: Still solid, honestly.
- Cucumber Swap: English cucumber works great.
- Greek Style Thick: Use full-fat yogurt and less oil.
How To Make Tzatziki?
Ingredients
- 2 cups grated cucumber, from about 1 medium cucumber
- 1 ½ cups plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint and/or dill
- 1 tablespoon lemon juice
- 1 medium clove garlic, pressed or minced
- ½ teaspoon fine sea salt
Instructions
Step 1:
Grab a big handful of grated cucumber and gently squeeze it between your palms over the sink to remove excess water. Transfer it to a bowl and repeat until all the cucumber is squeezed.
Step 2:
Add the Greek yogurt, olive oil, chopped herbs, lemon juice, garlic, and salt to the bowl.
Step 3:
Stir everything together until well combined.
Step 4:
Let the mixture rest for about 5 minutes so the flavors can get to know each other.
Step 5:
Taste and adjust with more herbs, lemon juice, or salt if needed.
Step 6:
Serve immediately or chill until ready to use.
Tzatziki Recipe
Ingredients
Method
- Grab a big handful of grated cucumber and gently squeeze it between your palms over the sink to remove excess water. Transfer it to a bowl and repeat until all the cucumber is squeezed.
- Add the Greek yogurt, olive oil, chopped herbs, lemon juice, garlic, and salt to the bowl.
- Stir everything together until well combined.
- Let the mixture rest for about 5 minutes so the flavors can get to know each other.
- Taste and adjust with more herbs, lemon juice, or salt if needed.
- Serve immediately or chill until ready to use.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 71 kcal |
| Carbohydrates | 03 gm |
| Fat | 05 gm |
| Protein | 04 gm |
Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.
If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- With warm pita: Always a good idea.
- As a veggie dip: Cucumbers dipping into cucumbers feels right.
- On grilled chicken: Instant upgrade.
- In wraps: Saves dry sandwiches everywhere.
- Alongside rice bowls: Cool meets warm.
- Straight from the fridge: No comment.
Storage, Leftovers, and Next-Day Thoughts
- Fridge life: Keeps well for about 4 days.
- Stir before serving: Liquids like to separate.
- Flavor improves: Day two is actually better.
- Texture check: If watery, just stir it up.
- Not freezer-friendly: Dairy says no.
- Cold is best: This is not a room-temp situation.
FAQs (Real Questions People Actually Ask)
Do I have to peel the cucumber?
Nope. The skin is totally fine.
Why is my tzatziki watery?
You didn’t squeeze enough. I’ve been there.
Can I make it ahead of time?
Yes, and it gets better after a few hours.
What if I don’t like dill?
Use mint or skip herbs entirely.
Can I use regular yogurt?
You can, but it’ll be thinner.
Is it supposed to be garlicky?
A little, not punch-you-in-the-face garlicky.
Can I double the recipe?
Absolutely. It disappears fast.
