Mess Level: Low
Yield: 2 Cups
Prep Time: 15 min
Cook Time: None
- 2 Cups Plain Yogurt (I prefer whole-milk Greek)
- 1 Cucumber
- 2 Medium Garlic Cloves
- ¼ Cup Loosely Packed Mint Leaves
- ¼ Cup Loosely Packed Parsley
- Salt to Taste
- Finely mince the garlic. I like to add a pinch of coarse salt to the garlic while chopping, you want to achieve almost a garlic paste. Add to a mixing bowl.
- Wipe the board and finely chop the mint and parsley. Add to the garlic.
- Peel the cucumber leaving no strips. Cut off both ends and then slice it lengthwise down the middle. Use a spoon to scrape out all the seeds and discard them.
- Use a grater to grate the cucumber or you may finely chop it.
- Use your hands to squeeze excess water out of the grated cucumber into a bowl. You don’t need to get all the liquid out, just what comes easily.
- Add the cucumber to the herbs and garlic, then add the yogurt. Add salt and mix well. Taste and adjust as needed.
- Allow to rest in the fridge for 30 minutes to meld the flavors if time allows. Enjoy!
Did You Make It? Tag Us!
- Gluten Free: Yes! This dish is naturally gluten free.
- Vegan: Simply use your favorite, plain vegan yogurt!
Meal Prep: Follow these steps if you want to prep ahead of time:
- Complete the entire recipe and store in the fridge for up to five days. Stir before serving.
Can I use a garlic press?
You can! You can also grate the garlic on a Microplane.
Can I use different herbs?
As long as it's legal in your state...
Yes, traditionally tzatziki is made with dill but any ole herbs that sound good to you will do!
What does tzatziki go with?
Gyro’s, falafel, or just serve it as a dip with some warm pita!
Help, how do I pronounce “Tzatziki?”?
God bless you!
(suh-zee-kee) don’t worry, we all struggle with this one.
Ramblings of a Line Cook
Ah, tzatziki, the timeless cucumber-yogurt sauce that we’ve all mispronounced at least once and that I consistently have to check my spelling of.
My first experience with tzatziki was when I was 18 and working at a little coffee shop/cafe called Westport Coffee House in Kansas City, MO (my home town, baby). They had a little sandwich menu that was very haphazard and incredibly inefficient to be serving when it got busy.
We served everything from bagels with a microwaved, spongy, egg-round to panini pressed sandwiches, pizzas, and gyros, which literally almost everyone pronounced as “jy-ro’s.”
There was a large, plastic bucket of the tzatziki sauce that had chunks of cucumber floating in the yogurt water where the last scoop had been. I was disgusted by it and wanted nothing to do with the sauce.
It wasn’t until I had a really good gyro from a food truck downtown that I realized good tzatziki is what brings a gyro or falafel together. My take on this recipe has fresh mint and calls for grating the cucumber and squeezing out some of the excess water.
It’s fresh, it’s fun, it's a little fancy to whip up for your friends. Whatcha waiting for? Serve it up with a little summer and maybe a falafel!