Discover how to make delicious tzatziki yourself with this simple and quick recipe. Fresh, creamy, and full of Greek flavors. And everything is in the bowl within 15 minutes. This is perfect as a dip, sauce, or side dish.
Tzatziki: Fresh and Creamy Greek Cucumber Salad
My kids love cucumbers. And we often have that on the table as a side dish, and they are always gone. Yes, as parents, you are happy when they voluntarily consume vitamins. I'm not fond of it that much. Even though I have an organic one, which seems a little less watery, it is still a vegetable with little taste.
So, now and then, I do something different with it. I then make a spicy cucumber salad or a cucumber salad with carrots. But an absolute favorite is tzatziki. It is simple and quick to make, and this salad tastes best if you make it a few hours earlier. The cucumbers will also be gone by then. The kids just do not all eat it…
Tzatziki is a well-known traditional Greek salad known for its fresh, spicy taste. It's a classic combination of Greek yogurt, cucumber, garlic, and dill. And the great thing is that you can make this salad quickly and easily from now on. A delicious addition to a nice piece of meat, gyros, souvlaki, in a wrap or with vegetables. Tasty!
What do you need for this Greek Cucumber Yogurt Sauce?
To make homemade tzatziki, you will need the following ingredients. You can find the correct quantities in the recipe card at the bottom of the blog:
- Cucumber: A fresh vegetable with a neutral taste. Use an English cucumber.
- Because your dressing contains sufficient moisture, remove the seeds with the back of a spoon. Otherwise, the tzatziki will become watery.
- Don't you want a salad but a dip? Grate the cucumber and mix it with the dressing.
- Greek Yogurt: Creamy, thick yogurt.
- If you want a creamy tzatziki, use Greek yogurt. If you prefer a leaner tzatziki with the same taste, use low-fat yogurt and make it into a curd. How do you hang up? Place a sieve over a bowl. Place a cheesecloth in the sieve and pour the low-fat yogurt into it. Let this drain overnight.
- Garlic: Pungent and aromatic taste.
- Dill: A soft herb with delicate needle-like leaves. It has a slightly sweet lemon and vinegary taste.
- If you can't get hold of fresh dill (or don't have it at home), substitute one teaspoon of dried dill.
- Olive oil: Use an extra virgin olive oil with a fruity flavor.
- Lemon: For a fresh, citrusy burst of flavor.
- Sea salt: Season the salad.
Did you make this recipe? Tag #byandreajanssen via Instagram. I enjoy seeing what your creation looks like. Video recipes can be found on my YouTube channel. And don't forget to save the recipes on Pinterest so you can easily find them next time!
- 4 sprigs dill fresh finely chopped
- 3 tablespoons olive oil extra vierge
- 1 tablespoon lemon juice
- 1 teaspoon sea salt
- 2 cloves garlic squeezed
- 1 cup Greek yogurt
- 1 English cucumber
- 1 sprig dill fresh
Ingredients you need per step are listed below the step in Italic
- Mix the dill (except ½ teaspoon), olive oil, lemon juice, sea salt, garlic, and yogurt in a bowl.4 sprigs dill fresh, 3 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon sea salt, 2 cloves garlic, 1 cup Greek yogurt
- Halve the cucumber. Scrape with a teaspoon the seeds from the cucumber.1 English cucumber
- Cut the cucumber into small slices. And add to the yogurt marinade.
- Put the tzatziki salad in the fridge. You get the best tzatziki if you leave it in the fridge to marinate for at least 2 hours.
- Serve garnished with the remaining dill on top.1 sprig dill fresh
- If you want a creamy tzatziki, use Greek yogurt.
- If you prefer a leaner tzatziki with the same taste, use low-fat yogurt and make it into a curd. How do you hang up? Place a sieve over a bowl. Place a cheesecloth in the sieve and pour the low-fat yogurt into it. Let this drain overnight.
- You can keep tzatziki refrigerated and covered for up to 3 days. That is why you can prepare it in advance.
- You cannot freeze tzatziki.