Tzatziki
Tzatziki, typically a summer recipe, is a very fresh mixture of Greek yogurt, cucumber, garlic and herbs, intended to be used as a sauce or condiment.
It's a recipe of Greek and Turkish origin, but can be found in many other Eastern and Middle Eastern countries under a different name.
It's a recipe of Greek and Turkish origin, but can be found in many other Eastern and Middle Eastern countries under a different name.
65 K 4.7/5 (14 reviews)
55 min.
Easy
200 g
9 IngredientsLast modified on: July 6th 2025
For 200 g, you will need:
- 1
1⁄3 cucumber - 2
1 tablespoon fresh mint leaves - 3
1 tablespoon parsley - 4
1⁄3 garlic clove - 5
4.8 oz Greek yoghurt - 6
1 tablespoon olive oil - 7
1⁄3 tablespoon vinegar - 8
salt - 9
pepper
Change these quantities to make:
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Times for this recipe
Preparation: 25 min.
Resting: 30 min.
All in all: 55 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 10 min.
Wash, dry and grate 1⁄3 cucumber.
Stage 2 - 30 min.
Pour into a small colander set over a bowl, season with salt and mix with a fork.
Leave to stand for 30 minutes to start removing the water.
Leave to stand for 30 minutes to start removing the water.
Stage 3 - 3 min.
Meanwhile, finely chop the mint and parsley.
Stage 4 - 3 min.
After the 30-minute rest period, squeeze the grated cucumber in your hands to remove as much water as possible.
Then pour it into a tea towel and press it again to dry it out as much as possible - this is very important for a successful tzatziki.
Then pour it into a tea towel and press it again to dry it out as much as possible - this is very important for a successful tzatziki.
Stage 5 - 1 min.
Pour 4.8 oz Greek yoghurt into a bowl.
Stage 6 - 1 min.
Add the grated, wrung-out cucumber, shredded with a fork to avoid a hard-to-mix block.
Stage 7 - 1 min.
Add herbs, finely grated or chopped 1⁄3 garlic clove, salt and pepper.
Stage 8 - 1 min.
Mix well.
Stage 9 - 2 min.
Add 1⁄3 tablespoon vinegar and 1⁄3 tablespoon vinegar, mix again and check seasoning.
Stage 10
Now your tzatziki is ready, you can serve it with grilled croutons, vegetable sticks, or as a sauce with grilled meat or fish.
Remarks
Don't bother too much with the proportions given, it's a fairly approximate recipe, so feel free to adapt to your taste by adding more or less of this or that.
You can vary the herbs to suit your taste. Traditionally, mint or dill are used.
The vinegar can be replaced by lemon juice.
You can vary the herbs to suit your taste. Traditionally, mint or dill are used.
The vinegar can be replaced by lemon juice.
Keeping: Several days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 5 RDI=2 % | 7 RDI=1 % | 20 RDI=3 % | 250 RDI=10 % | 1,030 RDI: 10 % |
| Per 100 g | 2 RDI=1 % | 3 RDI=0 % | 8 RDI=1 % | 100 RDI=5 % | 410 RDI: 5 % |
How much will it cost?
- For 200 g : 3.65 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Greek yoghurt
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Parsley
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Fresh mint leaves
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Olive oil
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