Cucumber and Yogurt Sauce

This classic tzatziki sauce transforms ordinary meals into Mediterranean feasts with its cool, tangy flavor profile. Made with fresh cucumber, creamy yogurt, and aromatic herbs, this versatile sauce has been my go-to condiment whenever I want to elevate simple dishes without much effort.

I first made this tzatziki when hosting a Greek-themed dinner party last summer. The bowl was completely empty by the end of the night, with guests asking for the recipe before they left. Now it's become a staple in my refrigerator.

Ingredients

• Greek yogurt: Creates the creamy base; strained yogurt provides the perfect thick consistency
• Persian cucumbers: Offer the ideal crunch without excess moisture; smaller and less watery than English varieties
• Fresh mint leaves: Add a bright aromatic quality; use the freshest you can find
• Fresh dill: Brings the authentic Greek flavor profile; look for vibrant green fronds
• Lemon juice: Balances the creaminess with bright acidity; fresh squeezed makes a noticeable difference
• Salt and pepper: Enhance all the flavors; kosher salt works best here
• Olive oil (for garnish): Use a good quality extra virgin for drizzling

Step-by-Step Instructions

Prepare the cucumber:

Wash Persian cucumbers thoroughly and trim the ends. Either peel them for a smoother texture or leave the skin on for added color and nutrition. Grate the cucumbers using the large holes of a box grater directly into a mixing bowl. The fine texture helps the cucumber blend perfectly with the yogurt.

Build the flavor base:

Add the freshly chopped mint leaves, 1.5 teaspoons of dill, salt, pepper, and lemon juice to the grated cucumber. Stir gently to combine, allowing the salt to draw out some moisture from the cucumber and the herbs to release their essential oils into the mixture.

Add the yogurt:

Fold in the cup of Greek yogurt using a spatula with gentle strokes. Mix thoroughly but carefully to maintain the yogurt's creamy texture while incorporating all ingredients evenly. The mixture should be well combined but still have visible flecks of herbs and cucumber.

Season and chill:

Taste the mixture and adjust the seasonings according to your preference. Add more salt, pepper, or lemon juice if needed. Cover the bowl and refrigerate for at least 30 minutes; this resting time allows the flavors to meld together and the sauce to reach its optimal coolness and consistency.

Garnish and serve:

Just before serving, drizzle with the optional olive oil and sprinkle the remaining dill leaves on top for a fresh pop of color and flavor. The contrast of the green herbs against the white yogurt creates an appetizing presentation.

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You Must Know

My grandmother taught me to salt the grated cucumber and let it drain in a colander for 10 minutes before mixing with yogurt. This extra step removes excess moisture and gives the tzatziki a thicker, more luxurious texture that clings perfectly to pita bread or grilled meats.

Serving Suggestions

Tzatziki is incredibly versatile in how you can enjoy it. Serve it as a cooling accompaniment to grilled lamb or chicken souvlaki, where its tangy profile cuts through the richness of the meat. It makes a beautiful centerpiece for a Mediterranean meze platter surrounded by warm pita triangles, olives, and feta cheese.

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My family loves it as a sandwich spread instead of mayonnaise, particularly on grilled vegetable wraps or falafel pitas. The cooling effect of the cucumber and yogurt provides perfect balance to spicy dishes. For a light lunch, I sometimes dollop a generous portion over a simple salad of tomatoes, red onion, and olive oil.

Storage Tips

Properly stored tzatziki will keep in your refrigerator for up to 4 days in an airtight container. The flavor actually improves after the first 24 hours as the ingredients have more time to meld together. You may notice some liquid separation; this is completely normal. Simply stir before serving to recombine.

Avoid freezing tzatziki as the yogurt and cucumber will separate upon thawing, resulting in a watery, unappetizing texture. If you need to make it in advance for a party, prepare all components but wait to combine them until 1 to 2 hours before serving for the freshest result.

Variations Worth Trying

While this recipe captures the essence of traditional tzatziki, there are several delicious variations you might enjoy. For a Turkish-inspired version, add a small clove of minced garlic and replace the mint with fresh parsley. If you prefer a Middle Eastern twist, incorporate a tablespoon of tahini and a pinch of ground cumin.

For those avoiding dairy, you can create a convincing plant-based version using coconut yogurt or cashew cream as the base. The cucumber and herbs remain the same, but you might want to add an extra squeeze of lemon to compensate for the milder flavor of plant-based yogurts.

Frequently Asked Questions

→ Can I use regular yogurt instead of Greek yogurt?

Yes, you can use regular plain yogurt, but the sauce will be thinner. For a similar consistency to traditional tzatziki, strain regular yogurt using a cheesecloth for a few hours to remove excess liquid before mixing with other ingredients.

→ How long does homemade tzatziki last?

Homemade tzatziki can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors actually develop and improve after the first day, making it a great make-ahead option.

→ Should I remove the cucumber seeds?

Persian cucumbers typically have fewer seeds than regular cucumbers, so removing seeds isn't necessary. However, if using English or garden cucumbers, you may want to scoop out the seeds to prevent excess water in your sauce.

→ Why is my tzatziki watery?

Excess moisture from cucumbers is the usual culprit. After grating the cucumber, place it in a clean kitchen towel or cheesecloth and squeeze out excess liquid before adding to the yogurt mixture. Using thick Greek yogurt also helps maintain a proper consistency.

→ Can I replace the herbs with dried versions?

Fresh herbs provide the best flavor for tzatziki, but in a pinch, you can substitute dried mint and dill. Use about 1/3 the amount of dried herbs compared to fresh (1 tsp fresh = 1/3 tsp dried), and allow the sauce to rest longer so the dried herbs can hydrate and release their flavors.

→ What can I serve with tzatziki?

Tzatziki is incredibly versatile! Serve it with grilled meats like chicken souvlaki or lamb, use as a spread in wraps and pitas, pair with falafel, dollop onto vegetable platters, or enjoy as a dip with warm flatbread. It also works beautifully as a cooling accompaniment to spicy dishes.