Traditional and Vegan Tzatziki: Two Authentic Recipes You’ll Love

Why make tzatziki at home when it’s sold ready-made?

Store-bought tzatziki can vary a lot in quality and flavor between brands and stores. If you want a reliably bright, balanced sauce to finish a meal, homemade is the safest choice—and it only takes about 10 minutes to prepare.

Benefits of homemade tzatziki:

• Customize flavors to your preference: more lemon, more dill, extra garlic, or a milder version—your choice.
• Quick and easy: it takes roughly 10 minutes to prepare, and leftovers keep for a few days in the refrigerator.
• Simple pantry ingredients: basic items you can find at most markets.
• Easy vegan swap: use a thick, Greek-style dairy-free yogurt in place of dairy yogurt.

Ingredients Needed to Prepare this Recipe

• Grated cucumber. English cucumbers are preferred because they are less bitter and have smaller seeds, but any cucumber will work.
• Greek-style yogurt. Use thick Greek yogurt for a non-runny tzatziki. For a vegan version, use a thick, Greek-style dairy-free yogurt.
• Extra virgin olive oil. Adds richness and Mediterranean character.
• Fresh dill. Traditional and bright; substitute mint, parsley, or fennel if you prefer.
• Lemon juice. Brightens the sauce; white or red wine vinegar can be used instead.
• Garlic. Add one or two cloves, taste, and adjust according to how garlicky you like it.
• Salt and pepper, to taste.

Step by Step Photos and Instructions

Grate the cucumbers. Cucumbers hold a lot of water, so after grating, squeeze out as much liquid as possible with your hands or in a clean cloth. Pack the drained cucumber into a 1-cup measure.

Place the drained cucumber in a bowl and add yogurt, olive oil, chopped dill, lemon juice, minced garlic, salt, and pepper.

Stir everything together until well combined. Let the mixture rest for 5–10 minutes to allow the flavors to meld. Taste and adjust seasoning—more salt, lemon, dill, or garlic as desired.

That’s it—ready to serve. Use immediately or store in a covered container in the refrigerator for up to 3 days.

Variations, Substitutions, and Additions

Tzatziki is easily modified to suit different cuisines and preferences. Here are some ideas:

• Za’atar: Stir in za’atar raw or toast it briefly in olive oil first to deepen the flavor.
• Herb swaps: If you dislike dill, use fresh mint, flat-leaf parsley, or fennel fronds.
• Acid alternatives: Use white or red wine vinegar instead of lemon juice if preferred.
• Chopped nuts: Some Balkan versions include chopped walnuts—toast them first and consider walnut oil for an interesting twist.
• Extra crunch: Add shredded carrots, chopped celery, bell pepper, or sliced radishes for texture.
• Dried spices: Sumac, Aleppo pepper, or smoked paprika can be added—toast briefly in oil to release more aroma.

Serving Suggestions

Tzatziki complements a wide range of dishes across the Mediterranean and beyond. Use it as a dip, sauce, or dressing—its cool, herbal brightness pairs well with many foods.

• Greek meatballs: Ideal with sheet-pan Greek meatballs.
• Gyros: Traditional accompaniment for gyros and pita sandwiches; also great as a dressing for a gyro-style salad.
• Grilled meats and seafood: Works with chicken, lamb, beef, pork, or fish.
• Vegetables: Serve with raw or roasted vegetables as a dip.
• Salad dressing: Use on green salads, grain bowls, or Israeli salad for a creamy, tangy finish.
• Fries and snacks: Swap ketchup for tzatziki with fries or vegetable fries for a fresh twist.
• Cheese boards and mezze: Add a bowl to any platter for a cool, herbaceous element.

How to Store Tzatziki Sauce

Tzatziki is best enjoyed within 48 hours but will keep in the refrigerator for 3–4 days in a sealed container. Stir before serving. Discard if it develops a strong, off odor or visible mold.

Other Popular Dips and Sauces

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