Easy Tzatziki Sauce

Easy Homemade Tzatziki Sauce

Crisp, cool, and refreshing, tzatziki sauce is a staple in Greek cuisine. We fell in love with the delicious cucumber yogurt concoction while vacationing in Crete and Santorini. While in Santorini, we took a cooking class where we learned to make authentic Greek dishes from greek salad to moussaka to tzatziki. This recipe is inspired by that cooking class and the many meals we enjoyed while in Greece that started with an appetizer of warm flatbread and tzatziki.

Tzatziki has its own merits as a healthy, high protein sauce that is the perfect dipping companion to both vegetables and flatbread. It's a common topping for Greek gyros and that's our favorite way to enjoy it. The sauce has a creaminess that is balanced with a hint of acidity from the vinegar and a crisp, fresh flavor from the cucumbers.

Tips for Making Homemade Tzatziki

I recommend using low or full fat plain Greek yogurt, but you can absolutely use nonfat if you're watching fat content. The tzatziki will be slightly less creamy.

You can peel the cucumber if preferred, but it is not necessary. Grate the cucumber with a cheese grater - I used the biggest grate option if you're using a traditional grater that has lots of different sizes. Place all the grated cucumber on some paper towels and squeeze out the liquid. You don't want runny tzatziki!

We've always used distilled white vinegar for our tzatziki, but I imagine you could use a white balsamic or maybe even a white wine vinegar? Let me know if you try and like the results! We almost always used bottled chopped garlic for recipes and it works like a charm in this sauce.

This sauce should store for up to a week in the fridge.

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