Authentic Greek tzatziki sauce recipe – this simple but irresistible dip is a cornerstone of Mediterranean cuisine, capturing the essence of fresh, vibrant flavours. Once you experience the homemade version, bursting with the cool tang of yogurt, the crispness of cucumber, and the subtle warmth of garlic, you'll never settle for store-bought again.
This versatile sauce elevates everything from grilled meats and pita bread to roasted vegetables and falafel, making it a must-have in any kitchen.
While tzatziki can be enjoyed year-round, its popularity surges during the summer months and at social events centered around outdoor cooking and Mediterranean cuisine.
I got this tzatziki recipe during my vacation in Crete, along with the delicious Greek village salads and the Greek eggplant dip, so I have to show it to you.
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This authentic Greek tzatziki sauce is a delightful companion to a variety of dishes. Its cool, creamy texture and vibrant flavours complement roasted meats, like my slow-roasted leg of lamb, grilled skewers, and flavourful kebabs, adding a touch of freshness and zest.
Ingredients
Tzatziki's refreshing flavour and creamy texture come from a handful of simple, fresh ingredients:
- 250 ml Greek Yoghurt: The base of Tzatziki, Greek yoghurt lends its signature tang and thick consistency to the sauce. It is important to use strained Greek yoghurt, as regular yoghurt is too thin.
- Two Cucumbers: Grated and drained, cucumbers add a refreshing crunch and cool flavour. Removing excess moisture is key to achieving the perfect texture.
- One clove of Garlic: A small amount of grated garlic adds a subtle pungent kick that balances the creamy yoghurt and cool cucumbers.
- 1 tablespoon Fresh Dill: This herb brings a bright, herbaceous note to the sauce. Its delicate fronds add visual appeal as well.
- 1 tablespoon Olive Oil: A drizzle of good quality extra virgin olive oil adds richness and depth of flavour.
- 1 teaspoon Wine Vinegar: A touch of vinegar, typically white wine vinegar or lemon juice, adds brightness and balances the richness of the yoghurt and olive oil.
- Salt & Pepper: Essential seasonings to enhance the flavours of all the ingredients.
How to Make the Authentic Greek Tzatziki Sauce Recipe?
To see how I made this recipe, check out the video below.
Prepare the Cucumbers
The longest process in this recipe is preparing the cucumbers, that's why I start with them. After washing and peeling them, I grate them on the larger grater.
After salting them, I put the whole quantity in a sieve to drain all the liquid from the cucumber. Salt will also contribute to its draining, of course.
While the liquid is draining, I'll prepare the dressing for this salad, or rather, the dip. For this, I'll put 250 ml of 10% fat Greek yogurt in a dish or bowl. On top of this, I'll add half a teaspoon of salt, a teaspoon of white wine vinegar, half a teaspoon of freshly ground black pepper, a clove of grated or finely chopped garlic, and a tablespoon of extra virgin olive oil.
Whisk the ingredients together until smooth and creamy. Then, add the grated cucumbers, making sure to squeeze out any excess liquid before adding them to the bowl.
Keep mixing to incorporate all the grated cucumbers and follow with the last ingredient. Add a generous spoonful of finely chopped dill over the dip.
With a spoon, stir to incorporate the dill and that's it, the authentic Greek tzatziki sauce is ready to be served.
Hint: The authentic Greek tzatziki sauce is best served chilled, so allow it to rest in the refrigerator for at least 30 minutes before serving. This will help the flavours meld and the texture thicken.
Substitutions
You can use regular plain yoghurt, but be sure to strain it well to remove excess liquid and achieve a thicker consistency similar to Greek yoghurt. You could also experiment with plant-based yoghurts like coconut or almond yoghurt, but the flavour profile will change slightly.
The type of yoghurt you use will impact the final taste and texture of the tzatziki. Greek yoghurt is traditional and offers a rich, tangy flavour in the authentic Greek tzatziki sauce recipe.
Tzatziki Variations
Tzatziki is a versatile dip that lends itself to various delicious variations. Here are some ideas to inspire your culinary creativity:
- Avocado Tzatziki: Add some mashed avocado to the yogurt mixture for a creamy, richer version.
- Cucumber and Feta Tzatziki: Crumble some feta cheese into the tzatziki for a salty, tangy dimension.
- Roasted Red Pepper Tzatziki: Blend roasted red peppers into the yogurt mixture for a smoky, slightly sweet flavour.
- Spinach and Artichoke Tzatziki: Add chopped spinach and artichoke hearts for a heartier, more substantial dip.
Delightful Ways to Serve Tzatziki
Tzatziki's versatility shines when it comes to serving options. Here are some of the most popular classic pairings and delicious ways to enjoy this creamy Mediterranean dip:
- Gyros: Tzatziki is the quintessential accompaniment to Greek gyros, adding a refreshing counterpoint to the savoury meat and warm pita bread.
- Souvlaki: Whether it's chicken, lamb, or pork, grilled souvlaki skewers are perfectly complemented by the cool, herbaceous flavours of tzatziki.
- Falafel: This Middle Eastern chickpea fritter is a match made in heaven with tzatziki's creamy texture and tangy notes.
- Pita Bread & Vegetables: Tzatziki makes a fantastic dip for warm pita bread, fresh vegetables like cucumber slices, bell pepper strips, and cherry tomatoes.
Storing Your Tzatziki for Freshness
To keep your authentic Greek tzatziki delicious and safe to eat for longer, follow these storage tips:
- Airtight Container: Transfer your tzatziki to an airtight container. This helps prevent it from absorbing odors from other foods in your refrigerator and helps maintain its moisture.
- Refrigerate Promptly: After preparing or serving, place the tzatziki in the refrigerator as soon as possible.
- Coldest Part of the Fridge: Store the tzatziki in the back of the fridge, where the temperature is most consistent. Avoid storing it near the door, as the temperature fluctuates more there.
- Shelf Life: Homemade tzatziki typically lasts for 3-4 days in the refrigerator. However, always use your senses to check for freshness. If it develops an off smell, taste, or appearance, it's time to discard it.
- Freezing: While it's possible to freeze tzatziki, it's not recommended. The texture can change upon thawing, becoming watery or separated. It's best to enjoy tzatziki fresh for optimal flavour and texture.
Extra Tip
For added protection against spoilage and to help maintain a fresh surface, you can drizzle a thin layer of olive oil on top of the tzatziki before storing it.
By following these simple steps, you can ensure that your homemade tzatziki stays fresh and flavourful for several days, allowing you to enjoy it with multiple meals or snacks.
FAQ
Tzatziki is traditionally made from yoghurt, specifically thick, strained yoghurt like Greek yoghurt. Sour cream is not typically used in authentic tzatziki recipes, as it has a different flavour profile and texture.
The most likely culprit for a bitter taste in your tzatziki is the cucumbers. Cucumbers, particularly the seeds and skin near the stem end, can contain compounds called cucurbitacins which create a bitter flavour.
Here are some tips to avoid bitterness in your tzatziki:
1. Choose the Right Cucumbers: Opt for varieties known for their low bitterness, such as English or Persian cucumbers.
2. Taste Test: Before grating the whole cucumber, taste a small slice.
3. Remove Seeds Stem Ends: Remove the seeds and the stem end of the cucumber before grating, as these areas tend to be more bitter.
If you don't have Greek yoghurt on hand, you have a few options for making tzatziki:
1. Strain Regular Yoghurt: Line a fine-mesh sieve or colander with cheesecloth or a clean kitchen towel. Place the yoghurt in the lined sieve and set it over a bowl to catch the whey. Let it drain in the refrigerator for a few hours or overnight until it reaches a thick, creamy consistency.
2. Sour Cream: It has a slightly tangier flavour than Greek yoghurt, so you may want to adjust the amount of vinegar or lemon juice in the recipe. Be sure to use full-fat sour cream for the best texture.
3. Labneh: This Middle Eastern strained yoghurt cheese is even thicker than Greek yoghurt and has a slightly tangier flavour. It works well in tzatziki, but you may need to thin it out slightly with a bit of water or milk.
Related
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Pairing
These are my favourite dishes to serve with this authentic Greek tzatziki sauce:
Authentic Greek Tzatziki Sauce Recipe
Equipment
- 1 grater
- 1 bowl
Ingredients
- 2 pcs cucumbers grated
- 250 g Greek yoghurt full fat
- 1+½ teaspoon sea salt kosher
- 1 teaspoon wine vinegar white
- ½ teaspoon ground pepper freshly ground
- 1 pc clove of garlic grated
- 1 tablespoon olive oil extra virgin
- 1 tablespoon fresh dill chopped
Instructions
- Wash and peel the cucumbers, and grate them on the larger grater. After salting them, put the whole quantity in a sieve to drain all the liquid from the cucumber.
- Put the Greek yogurt in a bowl. Add half a teaspoon of salt, white wine vinegar, freshly ground black pepper, a clove of grated garlic, and virgin olive oil. Whisk the ingredients together until smooth and creamy.
- Add the grated cucumbers, making sure to squeeze out any excess liquid before adding them to the bowl. Keep mixing to incorporate all.
- Add a generous spoonful of finely chopped dill over the dip. With a spoon, stir to incorporate the dill.
- Rest in the refrigerator for at least 30 minutes before serving.
Laci says
I allways will love this dish...