I love this tzatziki because it’s so simple yet so delicious. The combination of cool cucumber, thick Greek yoghurt, and fresh herbs creates the perfect balance of creaminess and zing. It’s incredibly versatile — I use it as a dip, dressing, or sauce, and it works beautifully with everything from barbecued meats to roasted vegetables. I also like that it’s made with wholesome ingredients and takes just minutes to prepare.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1/2 Cucumber 1/2 tsp Table salt 350 g (12 oz) Greek yoghurt 1 Garlic clove, Peeled and crushed 1 tbsp Extra virgin olive oil 1 tbsp Fresh dill, Finely chopped 1 tbsp Fresh mint, Finely chopped 1/2 Lemon, Juice only
Directions
I start by grating the cucumber and placing it in a sieve set over a bowl. I sprinkle the salt over the cucumber and mix it in gently, then leave it to sit for about 10 minutes. This helps draw out excess water, so the tzatziki doesn’t become watery later.
After 10 minutes, I discard the liquid that has collected in the bowl and gently squeeze any remaining moisture from the cucumber. I then combine it with the Greek yoghurt, garlic, olive oil, chopped dill, mint, and lemon juice in a mixing bowl.
I stir everything together until smooth and creamy, then taste to check the seasoning, adding more salt or lemon juice if needed. If I’m serving it for guests, I finish it off with a drizzle of olive oil and a sprinkle of extra herbs for decoration.
Servings and Timing
This recipe serves 6. Prep Time: 15 minutes Total Time: 15 minutes
Variations
I sometimes add a little grated lemon zest or a pinch of black pepper for an extra kick. If I don’t have dill, I use parsley or extra mint instead. For a richer version, I stir in a tablespoon of sour cream or crème fraîche. I’ve also made a dairy-free version using coconut yoghurt, which works surprisingly well while keeping it light and fresh.
Storage/Reheating
I keep my homemade tzatziki in a sealed container in the fridge for up to 3 days. It’s best enjoyed fresh within the first 24 hours when the flavours are most vibrant. If it thickens slightly in the fridge, I just give it a good stir before serving. Tzatziki isn’t suitable for freezing as it tends to separate when thawed.
FAQs
What type of cucumber works best?
I prefer using English cucumbers because they’re mild and have fewer seeds. If I use regular cucumbers, I peel and deseed them first.
How do I stop tzatziki from going watery?
I make sure to salt and drain the grated cucumber before mixing it into the yoghurt.
Can I make tzatziki ahead of time?
Yes, I often make it a few hours before serving to let the flavours develop, but I keep it chilled until needed.
What kind of yoghurt should I use?
I use thick, full-fat Greek yoghurt for the creamiest texture and rich flavour.
Can I use dried herbs instead of fresh?
Fresh herbs are best, but if needed, I use about half the amount of dried dill or mint.
Can I make it vegan?
Yes, I use a plant-based yoghurt like coconut or soy Greek-style yoghurt for a dairy-free version.
How long does it last in the fridge?
It stays fresh for up to 3 days in an airtight container, though it’s best within the first two.
Can I use lime instead of lemon?
Yes, lime juice gives it a slightly different but still refreshing tang.
What can I serve tzatziki with?
I love serving it with grilled chicken, lamb, falafel, pita bread, or even as a dressing for salads.
Can I blend the ingredients?
I prefer mixing by hand for a chunkier texture, but I sometimes pulse it lightly in a food processor for a smoother dip.
Conclusion
I love making this homemade tzatziki for how easy, fresh, and versatile it is. It’s creamy, herby, and cooling — the perfect complement to grilled meats, wraps, and summer salads. Once I started making it myself, I never went back to store-bought versions. It’s a quick, healthy recipe that adds a touch of Greek sunshine to any meal.
A creamy, refreshing Greek tzatziki made with thick Greek yoghurt, cucumber, garlic, and fresh herbs. This easy 15-minute recipe is the perfect dip, dressing, or sauce for grilled meats, wraps, or pita bread.
Ingredients
1/2 Cucumber
1/2 tsp Table salt
350 g (12 oz) Greek yoghurt
1 Garlic clove, peeled and crushed
1 tbsp Extra virgin olive oil
1 tbsp Fresh dill, finely chopped
1 tbsp Fresh mint, finely chopped
1/2 Lemon, juice only
Instructions
Grate the cucumber and place it in a sieve set over a bowl. Sprinkle with salt and mix gently.
Leave to sit for 10 minutes to draw out excess moisture, then discard the liquid and squeeze out any remaining water from the cucumber.
In a mixing bowl, combine the drained cucumber, Greek yoghurt, garlic, olive oil, dill, mint, and lemon juice.
Stir until smooth and creamy, then taste and adjust seasoning with extra salt or lemon juice if needed.
Transfer to a serving bowl and drizzle with a little olive oil. Garnish with extra herbs if desired.
Notes
Use English cucumbers for fewer seeds and milder flavour.
Drain the cucumber thoroughly to prevent a watery dip.
Add lemon zest or black pepper for extra flavour.
Substitute dill with parsley or more mint if preferred.
Make a dairy-free version with coconut or soy yoghurt.
Store in the fridge for up to 3 days; stir before serving.
Not suitable for freezing as the texture separates when thawed.
