Tzatziki Salad

Tzatzíki (Greek Yogurt-Cucumber Dip)

In Greek cuisine, few condiments are as versatile as tzatzíki. This cool, creamy dip is made from thick strained yogurt blended with cucumber, garlic, olive oil, and fresh herbs. The result is a tangy, garlicky sauce that cuts through heavy grilled meats and brings a refreshing balance. Tzatzíki often appears as a meze or side dish, slathered on warm pita or dolloped atop gyros and souvlaki. It is said that more garlic is used in tzatzíki than in any other Greek dish, reflecting Greece’s bold flavors.

Rooted in Ottoman culinary tradition, tzatzíki (also known as cacık in Turkey) reflects centuries of shared food heritage around the Aegean. The Greek version uses lush sheep or cow milk yogurt to achieve a rich, velvety texture, along with shredded cucumber for crispness, and dill or mint for herbal brightness. A splash of olive oil and a squeeze of lemon or red wine vinegar round out the flavor. Combined together, these simple ingredients make a sauce that is cooling and revitalizing on a hot Mediterranean day.

In rural Greek homes, tzatzíki is a summer constant: cucumbers from the garden, leftover yogurt, and a clove of garlic at the ready. Often made the day before, it is served chilled, allowing the flavors to meld. Tzatzíki is not just a dip but a cultural touchstone — the familiar, cooling taste that ties together Greek meals from backyard barbecues to seaside tavernas. With its fresh taste and creamy texture, tzatzíki adds brightness to practically any Greek dish.

Tzatziki Salad
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Tzatziki Salad

Recipe by Travel S HelperCourse: Appetizers, Side DishCuisine: Greek, MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Calories

70

kcal

Tzatziki is a popular Greek dish known for its refreshing and creamy taste, making it a versatile accompaniment to grilled meats, vegetables, or pita bread. Made from strained yogurt, cucumbers, and herbs, it is not only delicious but also nutritious. Tzatziki is a cultural icon in Greece and is popular in Mediterranean restaurants worldwide. To make this dish, you need 2 cups Greek yogurt, 1 large cucumber, 2 minced garlic cloves, 2 tablespoons extra virgin olive oil, 1 tablespoon white vinegar or lemon juice, 1/4 cup fresh dill, salt, and freshly ground black pepper. To prepare, peel and grate the cucumber, mix the ingredients thoroughly, season with salt and pepper, and refrigerate for at least 2 hours or overnight. Adjust seasoning if necessary before serving. Garnish with fresh dill and olive oil if desired. For a thicker consistency, strain the yogurt through a cheesecloth for a few hours before making the Tzatziki. Tzatziki can be stored in an airtight container in the refrigerator for up to 4 days. This simple recipe brings the fresh, cool flavors of Greece to your table, making it an ideal Mediterranean meal.

Ingredients

  • 2 cups (500 g) thick Greek-style yogurt (full-fat yogurt, preferably sheep or goat milk yogurt).

  • 1 small cucumber (English or Persian), peeled and coarsely grated (squeeze excess water out).

  • 2–3 cloves garlic, minced to a paste (more or less to taste; raw garlic gives tzatzíki its pungent kick).

  • 1 tablespoon olive oil (extra-virgin).

  • 1 tablespoon fresh lemon juice or red wine vinegar (adjust to preference for tanginess).

  • 2 tablespoons chopped fresh dill (or mint) (dill is traditional; mint adds bright freshness).

  • Salt to taste (usually about ½ to 1 teaspoon).

  • Freshly ground black pepper (optional).

Directions

  • Prep cucumber: After peeling and grating the cucumber, place it in a clean kitchen towel or several layers of paper towel. Squeeze firmly to remove as much liquid as possible. This prevents the tzatzíki from becoming watery. (5 min)

  • Combine ingredients: In a mixing bowl, add the yogurt, grated cucumber, minced garlic, chopped dill, olive oil, and lemon juice. Season with a pinch of salt and some black pepper. Stir well until all ingredients are fully incorporated. (5 min)

  • Chill: Cover the bowl and refrigerate the tzatzíki for at least 15–20 minutes (or up to several hours). Chilling allows the flavors to meld.

  • Serve: Before serving, taste and adjust seasoning if needed (more salt, lemon, or herbs). Drizzle with a little extra olive oil and garnish with a sprig of dill if desired. Serve cold as a dip or sauce.

Tips, Troubleshooting & Variations

  • Serving Suggestions & Pairings: Tzatzíki is classically served with pita bread, grilled kebabs, souvlaki, or as part of a meze platter with olives and cheese. It also makes a creamy dressing for salad or a topping for baked potatoes.
  • Storage & Reheating: Store tzatzíki in the refrigerator for up to 2 days. Stir before serving as liquid may separate. No need to reheat – it’s meant to be eaten cold.
  • Variations & Substitutions: - Mint version: Use chopped fresh mint instead of dill for a cooler flavor. - Spicy tzatzíki: Add a pinch of smoked paprika or red pepper flakes to the mix. - Extra herbs: Include parsley or chives for additional color and flavor. - Carrot & yogurt salad: Grate carrots into the mix for a variation (like some home cooks do).
  • Chef’s Tips: - Use a fine garlic press or mortar and pestle to puree the garlic so it blends smoothly. - Always squeeze the cucumber well; excess water is the main culprit for runny tzatzíki. - If tartness is lacking, add a touch more lemon juice.
  • Shopping list: Greek yogurt; cucumber; garlic; fresh dill (or mint); olive oil; lemon or vinegar.
  • Make-Ahead: Tzatzíki can be made a day in advance; chilling longer enhances the flavor.
  • Equipment Needed: Mixing bowl, whisk or spoon, grater (for cucumber), colander or towel (for draining cucumber), garlic press (or knife), airtight container for chilling.

Nutrition Facts (per ½-cup serving)

NutrientAmount
Calories100 kcal
Fat6 g
Saturated Fat3 g
Carbohydrates4 g
Fiber0 g
Protein7 g
Sodium90 mg

Allergens: Dairy (yogurt)

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