Skip to Content

Tzatziki Sauce

Tzatziki Sauce is made with grated cucumbers, dairy free Greek yoghurt, fresh garlic, olive oil and fresh mint. Super versatile, tastes great with potatoes, pita bread, or any of your favorite vegetables. I tell you this is the only garlic Tzatziki sauce you will need.

Top view of a bowl of the Tzatziki Sauce with olive oil drizzle.

Who doesn’t love Tzatziki? I know you and I, we will always be on board.

To make a stunning homemade Tzatziki Sauce, I find it is all about the method and ingredients what makes this condiment so good.

Here is what sets my recipe apart, that for me makes really the difference that you always know. It will taste authentic and so much more delicious than store bought plus it is cheaper. You can make a big batch which tastes great for many days to keep in your fridge.

Ingredients needed to make this Tzatziki Sauce assembled on a wooden board.

Why this is the best Tzatziki Sauce

Use a dairy free Greek yoghurt. This really makes a difference, because it is thick, creamy and has a higher fat content than most other yoghurts.

Drain the grated cucumber over sleeve and don’t peel them: it is really important because otherwise you will have too much excess liquid.

Mint: this makes for me a really bit difference, therefore it adds a fresh flavor and really taste so good.

Vinegar adds a great tangy taste, better than lemon juice I find.

Side by side showing the grated cucumbers before and after draining excess liquid.

Tzatziki sauce ingredients:

  • Cucumbers
  • Yoghurt
  • Garlic
  • Olive oil
  • Vinegar
  • Herbs

Grated cucumbers are mixed with Greek yoghurt and olive oil in a large mixing bowl.

How to make Tzatziki

Start with grating the cucumbers. You can use a grating attachment or your food processor. Drain the grated cucumbers over a sleeve with a bowl below, to remove as much liquid as you can.

Next combine Greek yoghurt, garlic, vinegar, cucumbers, mint, olive oil and a pinch salt and pepper in a mixing bowl.

Mix everything together, enjoy immediately and store for later. It will last for 5 days.

Mixing bowl with the ingredients of the Tzatziki Sauce.

Tips and tricks to make the most of my Tzatziki Sauce recipe:

Stick to a Greek style yoghurt and don’t use a yoghurt with low fat content, because it will turn the final result to be thin and watery.

Gyro sauce: my Tzatziki sauce tastes great with salad and vegan gyros in a pita, yum.

Use mint whenever you can, but you can switch for dill, if you would like to.

Instead of vinegar lemon juice will work, but I prefer vinegar to be honest.

Bowl of the Tzatziki Sauce with toasted pita bread.

Other Mediterranean recipes you need to try:

Collage of two pictures of the Tzatziki Sauce with recipe title text.

If you try my Tzatziki Sauce, tag me Instagram or Facebook

Cheers, Florian.

Bowl of the Tzatziki Sauce with toasted pita bread.

Tzatziki Sauce

Yield: 10
Prep Time: 5 minutes
Total Time: 5 minutes

Tzatziki Sauce is made with grated cucumbers, dairy free Greek yoghurt, fresh garlic, olive oil and fresh mint. Super versatile, tastes great with potatoes, pita bread, or any of your favorite vegetables. I tell you this is the only garlic Tzatziki sauce you will need.

Ingredients

  • 2 cups plant yoghurt Greek style
  • 1 English cucumber, grated
  • 2 cloves garlic
  • 1 tsp fresh mint chopped
  • 2 Tbsp olive oil
  • 1 Tbsp white vinegar
  • salt, pepper to taste

Instructions

  1. Start with grating the cucumbers. You can use a grating attachment or your food processor. Drain the grated cucumbers over a sleeve with a bowl below, to remove as much liquid as you can.
  2. Next combine Greek yoghurt, garlic, vinegar, cucumbers, mint, olive oil and a pinch salt and pepper in a mixing bowl.
  3. Mix everything together, enjoy immediately and store for later. It will last for 5 days.
Nutrition Information:
Yield: 10 Serving Size: 4 Tbsp
Amount Per Serving: Calories: 54Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 110mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 2g
Skip to Recipe