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Overhead view of tzatziki recipe ingredients including Greek yogurt, English cucumber, fresh dill, mint, garlic, and golden olive oil.

Authentic Greek Tzatziki Recipe (Creamy & Fresh)

This authentic Tzatziki Recipe yields a creamy, vibrant dip with visible texture from grated cucumber and chopped dill. Finished with a golden olive oil drizzle and served with charred pita triangles.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6 people
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 large English cucumber approx 300g, grated
  • 2 cups full-fat Greek yogurt 480g
  • 2 tbsp fresh dill 6g, finely chopped
  • 2 cloves garlic 10g, minced
  • 1 tbsp lemon juice 15ml, freshly squeezed
  • 2 tbsp extra virgin olive oil 30ml, divided use
  • 1 tsp kosher salt 5g, plus extra for purging cucumber
  • 0.25 tsp black pepper 1g, freshly cracked
  • 4 round pita breads 240g
  • 1 sprig fresh mint for garnish

Equipment

  • 1 Box grater Essential for proper cucumber texture.
  • 1 Cheesecloth or Clean Kitchen Towel Used to squeeze out excess cucumber liquid.
  • 1 Cast Iron Skillet For charring the pita bread.

Method
 

Preparing the Tzatziki
  1. Using the coarse side of a box grater, shred the English cucumber completely. Place the grated cucumber into a fine-mesh sieve or the center of a clean kitchen towel. Sprinkle with 1/2 tsp (2.5g) of kosher salt and let it sit for 10 minutes.
  2. Gather the edges of your towel or cheesecloth and twist tightly over the sink. Squeeze with force until no more water drips out, leaving a dense, dry clump of cucumber.
  3. In a large mixing bowl, add the 2 cups (480g) of Greek yogurt, minced garlic, finely chopped dill, 1 tbsp (15ml) olive oil, and 1 tbsp (15ml) lemon juice. Whisk vigorously until the mixture is completely smooth.
  4. Gently fold the dry, grated cucumber into the creamy yogurt base using a rubber spatula until evenly distributed.
  5. Heat a dry cast-iron skillet over medium-high heat. Place the pita breads in the hot skillet for 1-2 minutes per side until slightly charred, golden-brown blisters form. Slice into triangles.
  6. Transfer the chilled tzatziki into a rustic wooden bowl. Add a heavy drizzle of golden olive oil and garnish with a fresh mint sprig. Serve with warm pita and sliced cucumbers.

Notes

Salt the cucumber early to draw out moisture.
Use full-fat dairy for the creamiest texture.
Let the flavors meld in the fridge for 1 hour before serving.