Easy Homemade Tzatziki Sauce with Fresh Cucumber and Greek Yogurt
13kcal
Equipment
- a grater
- a mixing bowl
- a clean kitchen towel
- a spatula
Ingredients
- 2 cups plain whole-milk Greek yogurt
- 1 cup finely grated Persian cucumber (from about 3 pieces of Persian cucumber)
- 3 garlic cloves (grate) use less or more to your liking
- 1 teaspoon white vinegar
- ½ teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons freshly chopped mint
Optional:
- a pinch of freshly chopped dill leaves (for serving)
Method
- Grate the Persian cucumber and sprinkle with ¼ teaspoon of salt. Let it sit for 15-30 minutes in a mesh strainer set over a bowl. Then, wrap the cucumber in a clean towel or paper towels and squeeze out the excess liquid to prevent the sauce from becoming watery.
- In a medium bowl, combine Greek yogurt, drained cucumber, mint, garlic, vinegar, olive oil, and ½ teaspoon of salt. Mix well until fully combined.
- Taste and adjust with more salt, garlic, or herbs if needed. Chill for 15–30 minutes to let flavors meld (optional). Sprinkle with fresh dill before serving, if using.
Nutrition
Calories13kcalCarbohydrates1gProtein1gFat0.5gSaturated Fat0.1gPolyunsaturated Fat0.1gMonounsaturated Fat0.3gTrans Fat0.001gCholesterol1mgSodium41mgPotassium25mgFiber0.05gSugar0.5gVitamin A17IUVitamin C0.3mgCalcium16mgIron0.04mg
Notes
Storage. Store in an airtight container in the fridge for up to 4 days. Stir before serving, as it may separate. Do not freeze—yogurt and cucumber don't thaw well.