How to Make Tzatziki from Scratch
Real tzatziki starts with thick Greek yogurt, cucumber that's been salted and drained to remove excess water, fresh garlic, good olive oil, and a splash of lemon juice or vinegar. The key is getting the cucumber completely dry — wet cucumber makes watery tzatziki that separates and tastes diluted.
What goes in.
- 1 largecucumber
- 1 tspsalt
- 2-3 clovesgarlic
- 2 cupsGreek yogurt
- 2 tbspextra virgin olive oil
- 1 tbspfresh lemon juice
- 1 tbspfresh dill
- to tasteblack pepper
The method.
Prepare the cucumber
Peel one large cucumber and grate it on the large holes of a box grater. Toss the grated cucumber with 1 teaspoon of salt in a fine-mesh strainer set over a bowl. Let it drain for 30 minutes, then squeeze handfuls of the cucumber as hard as you can to wring out every drop of water. You want it almost completely dry.
Grate the garlic
Use a microplane to grate 2-3 cloves of garlic directly into your mixing bowl. Fresh garlic gives tzatziki its bite — don't use pre-minced garlic from a jar. Start with 2 cloves and taste as you go.
Mix the base
Add 2 cups of thick Greek yogurt to the bowl with the garlic. Stir in 2 tablespoons of extra virgin olive oil and 1 tablespoon of fresh lemon juice. Some people prefer white wine vinegar — use whichever you have on hand.
Add cucumber and season
Fold in the drained cucumber. Add 1 tablespoon of chopped fresh dill if you have it — dried dill works too but use half the amount. Season with salt and black pepper to taste. The mixture should be thick enough to hold its shape on a spoon.
Let it rest
Cover and refrigerate for at least 1 hour before serving. This gives the flavors time to meld and lets any remaining cucumber water get absorbed by the yogurt. Taste and adjust seasoning before serving.
Other turns to take.
Traditional Greek Style
Use sheep's milk yogurt if you can find it, add a splash of ouzo, and finish with dried mint instead of dill. Some regions add finely chopped walnuts.
Turkish Cacik
Thin it out with cold water to make a soup-like consistency, add chopped fresh mint, and serve chilled as a refreshing drink or cold soup.
Herb-Heavy Version
Double the dill and add chopped fresh parsley, chives, or mint. This makes it more like a herb dip than traditional tzatziki.
When it doesn't go to plan.
If your Greek yogurt seems thin, strain it through cheesecloth for an hour to thicken it up
Make tzatziki a day ahead — it tastes better after the flavors have had time to develop overnight
Save the cucumber water you drained off — it makes a refreshing drink with a splash of lemon
Tzatziki keeps for up to 5 days in the fridge but will gradually thin out as the cucumber releases more water
For extra smooth tzatziki, peel the cucumber with a vegetable peeler in long strips, then grate — this removes the tougher outer layer
The ones that keep coming up.
Can I use regular yogurt instead of Greek yogurt?
You can, but you'll need to strain it first. Line a strainer with cheesecloth, pour in the yogurt, and let it drain for several hours until it's as thick as Greek yogurt. Regular yogurt has too much whey and will make your tzatziki runny.
Why is my tzatziki watery even after draining the cucumber?
You probably didn't squeeze the cucumber hard enough or your yogurt was too thin to start with. Try wrapping the drained cucumber in a clean kitchen towel and twisting it tight to squeeze out more water. Also check that your Greek yogurt is genuinely thick — some brands are thinner than others.
How far ahead can I make tzatziki?
Make it up to 3 days ahead for the best texture and flavor. Beyond that, the cucumber starts breaking down and releasing more water, which thins out the mixture. Give it a good stir before serving if it's been sitting for a while.
Can I freeze leftover tzatziki?
Don't freeze tzatziki. The yogurt separates when thawed and the cucumber becomes mushy. It's better to make smaller batches or find creative ways to use leftovers — it's great as a salad dressing or sandwich spread.