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Homemade Tzatziki Sauce Recipe

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5 from 2 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 1 2/3 cups
Category Sauce/Condiment
Cuisine Greek/Mediterranean
Author Lauren Grant

Description

A vibrant and herby Greek yogurt and cucumber sauce for sandwiches, grilled meats, pita bread, veggies and more.

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Ingredients

  • 1 english cucumber, halved, seeded, and shredded on a box grater
  • Morton kosher salt
  • 1 cup whole milk Greek yogurt
  • ¼ cup minced fresh herbs such as parsley, mint, and/or dill
  • 2 teaspoons extra-virgin olive oil
  • 1 small garlic clove, grated
  • 1 lemon, zested and juiced

Instructions

  • Toss cucumber with ½ teaspoon salt in a colander set over a bowl. Let drain 15 minutes.
  • Lightly squeeze cucumber to release excess liquid; transfer cucumber to a medium bowl with yogurt, herbs, garlic, 1 teaspoon minced lemon zest and 1 tablespoon lemon juice. Season with ¼ teaspoon each salt and pepper, or to taste.

Notes

Store homemade tzatziki sauce in an airtight glass container in the refrigerator for up to 1 week. The mixture will start to weep slightly—that’s OK. Just give it a mix or drain it off before serving.

Nutrition

Serving: 1/4 cupCalories: 58kcalCarbohydrates: 3.5gProtein: 3.5gFat: 3.5gSaturated Fat: 1.5gSodium: 210mgFiber: 0.5gSugar: 2.5g
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