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Tzatziki Sauce

Prep Time 30 mins


  • 1 Cucumber, deseeded and finely chopped
  • 1 Lemon, about 2 tbsp of juice
  • 1 tsp Champagne vinegar
  • 1.5 cups Plain Greek Yogurt, Fage preferred
  • 3 tbsp Dill and mint, chopped
  • 2 tbsp Olive oil
  • 1 Small Garlic clove
  • Salt, to taste


  • Deseed and finely chop one cucumber. Most recipes will tell you to grate it seeds and all, but I find I don’t have to salt the cucumbers and strain the water off if I just deseed it. I also like the crunch of larger pieces of cucumber. Chop herbs and smash or finely chop garlic.
  • Put yogurt into bowl. It is also important to use Fage Greek yogurt because it is thick and has already been strained – this way, you won’t have to do it. If you don’t have Greek yogurt, you can strain regular yogurt to a Greek yogurt consistency. First, line a sieve with a coffee filter and then set over a bowl. Spoon in 3 cups of yogurt to yield 1 ½ cups ofGreek-style yogurt, refrigerate and let drain for two hours.
  • Add, chopped cucumbers, herbs and garlic to yogurt.Stir and then add lemon and then vinegar. Slowly stir in olive oil and add salt to taste.