← Back to the recipe

Print: Classic Cucumber Tzatziki

Press Ctrl+P (⌘P on a Mac) to print.

Big type for easier reading on US Letter or A4; long recipes run onto a second page.

Tzatziki · Classic

Classic Cucumber Tzatziki

Thick Greek yogurt with grated cucumber, garlic, lemon and dill. Squeezing the cucumber dry keeps it thick enough to scoop with pita and spoon over grilled meat or roasted vegetables.

Scan for the recipe
Prep
15 min
Total
45 min
Serves
8 · about 2 cups
Level
Easy

Ingredients

  • 1 medium English cucumber
  • ¾ tsp kosher salt, divided
  • 1 ½ cups plain Greek yogurt, whole milk
  • 1 clove garlic, finely grated
  • 1 tbsp lemon juice
  • 1 tbsp olive oil, plus more for drizzling
  • 2 tbsp fresh dill, chopped
  • 1 tbsp fresh mint, chopped (optional)

Steps

  1. Grate the cucumber on the large holes of a box grater, toss it with 1/4 teaspoon of the salt and let it sit in a strainer to release its water.
  2. Gather the cucumber in a clean towel and squeeze hard over the sink until no more water drips out.
  3. Stir the cucumber, yogurt, garlic, lemon juice, olive oil, dill, mint and remaining salt together in a bowl.
  4. Cover and refrigerate so the garlic mellows into the yogurt, then drizzle with a little oil before serving.

Tip: Don't skip squeezing the cucumber; it can hold a quarter cup of water that would thin the sauce.

Tip: Serve it with chicken souvlaki, lamb kofta, falafel or a plate of cut vegetables.

Storage: Refrigerate up to 4 days. Stir before serving; a little liquid on top is normal.

Estimated nutrition per serving: 70 calories · protein 5 g · carbohydrates 4 g · fiber 0 g · sugars 3 g · fat 4 g (saturated 1.5 g) · sodium 180 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.