Classic Greek Tzatziki: A Simple & Delicious Recipe!
Let’s learn how to make this easy recipe, with ingredients you will easily find in every corner of the world. It takes no time, and it will be the perfect garnish for any meat dish you’re planning on serving.
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I don’t know about you, but tzatziki is one of those things I never want to be missing in my refrigerator.
This ancient Middle Eastern recipe, which has become a staple in Greek cuisine, is a perfect dip that you can pair well with an immense variety of dishes, ranging from grilled meats and fried calamari to vegetables cooked in any form, pita bread, and more!
Basic Things You Need to Know about Tzatziki
There are several legends surrounding the origins of tzatziki. Creamy, garlicky, packed with flavors, fresh, uniquely distinctive… that’s Greek tzatziki.
The roots of tzatziki can be traced back to India. When the Persians ruled the country, they enjoyed the flavor of local dishes but often found them too spicy to their taste. The Persians managed to balance out spiciness with a yogurt-based sauce known as raita, made with fresh, a great solution to the spicy traits of Indian food.
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Get the BookThe sauce made its way to the Ottoman Empire and the rest of the Middle East, as many other culinary traditions did, since Persians and Ottomans held strong commercial relations.
Among the different peoples living under the rule of the Ottoman Empire, the Greeks embraced the taste of the dish, experimenting and recreating the original recipe, until all Indian traces were almost gone. Those were the early days of our beloved tzatziki. The word tzatziki comes from the Turkish word cacık, a local variation of tzatziki.
Other Variations of Classic Greek Tzatziki
As we just mentioned, the Turkish have their version of the dip. Cacık is a similar sauce that also incorporates sumac and fresh mint. It has a more liquid consistency, because it also has water in it, and it is served as a soup.
Moving to the rest of the Balkans, you probably heard about tarator, a sauce similar to tzatziki which also includes walnuts and even chopped onions. In Croatia and Albania, it is a favorite sauce to have with grilled squid.
Want to read more about the origins and history of tzatziki? Check these details!
A bowl of tzatziki dip is a no-brainer if you want to bring some Greek magic to your table! So, without any further ado, let’s jump into it!
Tzatziki
Ingredients
- 250-300 grams strained yogurt or Greek thick yogurt (10% fat)
- 1 cucumber peeled, grated, and strained
- 1 clove garlic (or more, if you like it)finely chopped
- dill or parsley (optional)
- 3 tbsp lemon or vinegar (replace with white wine for a more refined take on the sauce)
- 2-3 tbsp Cretan olive oil extra virgin
- 1 pinch salt and pepper to taste
- black olives to decorate
Instructions
- Grate the cucumber and add some salt.
- Put the cucumber in a fine strainer, even better with some clean cloth on it, and leave it aside to lose as much liquid as possible.
- Add a pinch of salt and a bit of vinegar.
- Put the yogurt in an ample bowl to better combine the ingredients, add the minced garlic, the lemon juice or vinegar, and the olive oil.
- Mix well until everything is combined.
- Go back to your cucumber, squeeze it, get rid of the liquid, and add it to the yogurt mix.
- Add salt and pepper to season and some finely chopped dill, parsley, or even mint (optional).
- Keep it in the fridge until it's time to serve.
- Decorate with Kalamata olives or more dill.
Notes
- You can either use the cucumber as is or you can peel it for a more delicate flavor.
- Remember that the secret to a good, dense, tasty tzatziki is to drain the soul out of that cucumber!
- For tzatziki as a dip or sauce, 4–6 servings is a standard amount. Count 130–200 kcal per person, depending on portion size.
Nutrition
Greek Tzatziki Pairings
What are some of the best dishes that tzatziki pairs with…?
- Pita bread, rustic bread, bruschetta, toasted bread, Cretan paximadia…
- Boiled meat, grilled meat, baked meat, fried meat, meat sandwich, pulled pork, chicken dishes, pork dishes, beef dishes…
- Baked potatoes, fried potatoes, grilled vegetables, mixed salad, xorta…
- Gyro wrap, souvlaki, kalamakia… and the list goes on and on… Because tzatziki can be paired with almost everything!
Tzatziki is one of those Greek dips that I love to have in my fridge all the time. It is perfect to put on the table when you want to add an extra twist to almost any dish!
REMEMBER: The best way to keep tzatziki is inside a glass or ceramic bowl with a hermetic lid. Remember, it has garlic inside, so smells tend to be strong and transfer to other things you might be storing in the refrigerator. It doesn’t last more than a week.
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How to Make Tzatziki
Gabi Ancarola
Gabi is a travel writer who has lived in Crete for over a decade. Through her blog, Crete Insider, she has helped travelers uncover local experiences. Passionate about food and Cretan cuisine, she now attends Greek cooking lessons to bring the island’s flavors straight to your kitchen!
Discover The Greek Yogurt Recipe Book — a curated collection of 35 delicious recipes using Greek yogurt, from wholesome breakfasts to savory dinners and refreshing treats.
Get the Book>> Interested in learning to cook in Crete, or discovering all of the top spots to eat in Chania and around the island? Book a food tour or plan your trip with me.
