This Easy Tzatziki Recipe Will Become Your Go-To
Tzatziki: That tangy, refreshing yogurt sauce so popular in Greek and other Mediterranean cuisines. Traditionally, it’s right at home in mezze platters, alongside kebabs and gyros, and with roasted meats – but it also works beautifully on burgers, as a marinade for chicken, on top of a spinach-feta omelet, as a dip for roasted potatoes, or to jazz up a grain bowl. Having an easy tzatziki recipe in your back pocket is key to waking up so many dishes.
Don’t let the explosion of flavors you find in tzatziki fool you into thinking this tasty sauce is hard to make – it’s actually so simple. (Bonus: The base is Greek yogurt, so it gives you a shot of protein, too.) Once you make it and see for yourself, you’ll never want to be without a batch in the fridge again. Plus, tzatziki is even better after it’s had a few hours in the fridge, allowing the flavor to develop. Give it a stir before serving.
Make the sauce as the recipe states, or change it up:
- Use chopped dill instead of, or along with, the mint
- Add minced or grated fresh garlic instead of garlic powder
- Stir in a pinch or two of red pepper flakes
- Fold in a little dried oregano, or even za’atar
Prep: 15 minutes
Yield: About 1½ cups
- ½ small English cucumber
- Fine sea salt and freshly ground black pepper
- 1 cup Greek yogurt
- 1 tablespoon chopped fresh mint
- 1 tablespoon extra virgin olive oil
- 2 teaspoons lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon raw honey
- Halve the cucumber lengthwise and scoop out the seeds with a spoon. Using the large holes of a box grater, grate the cucumber into a fine-mesh strainer in the sink. Add ¼ teaspoon salt and toss to mix. Let stand for 10 minutes.
- Meanwhile, in a small bowl, combine the yogurt, mint, olive oil, lemon juice, garlic powder, and honey.
- Using a clean kitchen towel, press down on the cucumber several times to drain out as much excess water as possible. Fold the cucumber into the yogurt. Taste and season with pepper, plus additional salt, if needed. Serve, or cover and refrigerate to serve later.