The only thing better than a good recipe? When something’s so easy that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the dishes and drinks we can make with our eyes closed, like this family-famous, super-versatile tzatziki sauce.
The best tzatziki I’ve ever had is my mama’s.
Maybe everyone thinks their family’s version of whatever dish is the best, but I have proof. My mama’s tzatziki is thick and garlicky and impossibly creamy, the kind you find yourself eating straight from the container with a spoon. Plus, critically acclaimed food writer Bee Wilson wrote in the Financial Times: “It’s the easiest and best tzatziki I’ve ever tried.”
Growing up, family dinners were large, the table groaning with food. Even if you weren’t hosting, you still made something. A tray of pastitsio for a barbecue. A saucepan of stuffed vine leaves, no matter the occasion. And regardless of whose house we were at, my yiayia Martha made taramosalata, and my mama made tzatziki. Those were the rules.
In this story
What is tzatziki?
Tzatziki is a traditional Greek yogurt dip made with strained yogurt, cucumber, garlic, lemon juice, mint, olive oil, and salt. It’s cooling, tangy, and endlessly versatile—just as welcome alongside grilled meats and roasted vegetables as it is scooped up with warm pita. You’ll most often find tzatziki served with gyros, kebabs, or as part of a meze spread alongside Greek salad and other restaurant-style favorites, but in many Greek and Cypriot households, it shows up any time there’s food on the table.
A holiday spread of slow-cooked lamb, roasted potatoes, and tzatziki? Yes, thank you very much. A summer cookout with grilled salmon, asparagus, and tzatziki? Do parties get any better? Fries and tzatziki? Obviously.
Why this recipe works
The secret to great tzatziki isn’t a secret ingredient. It’s patience.
My mama strains both the yogurt and the cucumber before mixing everything together. Most recipes rush one or both steps, but taking the time to remove excess moisture creates a thicker, creamier dip with a more concentrated flavor.
It’s the difference between good tzatziki and the kind people famously ask you to bring to every gathering.
Homemade Tzatziki Recipe
The prep time here is minimal, but the total time isn’t. Resist the urge to rush the straining steps. Removing moisture from both the yogurt and the cucumber is what gives this dip its signature consistency—starting the process a day in advance is highly recommended.
