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Prepare the cucumber
Grate the peeled cucumber (½ c.) using the large holes of a box grater (avoid small holes which create an unpleasantly gritty texture). Place grated cucumber in a fine mesh strainer set over a bowl and sprinkle with salt (¼ tsp ). Let drain for 10 minutes, but don't squeeze out all the liquid — reserve some cucumber juice for extra flavor.
Mix the sauce
Add the partially drained cucumber (½ c.) keeping about 1 tbsp. of the cucumber juice, Greek yogurt (1 c.), lemon juice (1 tbsp.), remaining salt (¼ tsp), fresh dill (1 tbsp.), and fresh mint (1 tbsp.) to the garlic-oil mixture. Stir until well combined, creating that signature bright finish from the herb combination.
Ingredient Tips
- For best results, use full-fat Greek yogurt for rich, thick texture
- The dill and mint combination creates a brighter flavor than using just one herb
Technique Tips
- Grate cucumber using large holes on box grater – small holes create gritty texture
- Keep about 1 tbsp cucumber juice for extra flavor instead of draining completely
- Mix garlic with olive oil first to mellow the sharp bite
Storage Tips
- Tzatziki can be made up to 2 days ahead; flavors improve with time
- Some liquid separation is normal after refrigeration – simply stir before serving
- Store covered in refrigerator for up to 4 days
Calories: 62kcal, Carbohydrates: 4g, Protein: 7g, Fat: 2g, Saturated Fat: 0.3g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.003g, Cholesterol: 3mg, Sodium: 264mg, Potassium: 179mg, Fiber: 1g, Sugar: 2g, Vitamin A: 466IU, Vitamin C: 7mg, Calcium: 88mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.