One thing I love about cooking is that I can get acquainted with different recipes from different parts of the world. It’s like traveling, but instead of going on a long flight, you bring another culture into your kitchen! Out of the millions of recipes from all across the globe, I always find myself going back to Greek food, like this Tzatziki Cucumber Recipe! When I’m looking for something healthy, tasty, and exotic, Greek food is my go-to. Traditional Greek recipes are big on using healthy ingredients — even their sauces are light on the tummy but absolutely satisfying to the soul!
Of course, much of that is thanks to the wonderfully creamy and mellow tzatziki. Aside from being mild and refreshing, tzatziki is also versatile as it can be paired with almost anything, from grilled meats and fish to rice pilaf, pita bread, and a host of other dishes. This Tzatziki Cucumber Recipe is super easy to make, letting you savor the subtle and delicate flavors of grated cucumber combined with lemon and Greek yogurt. Adding some chopped fresh mint or dill alongside a medium garlic clove gives this sauce a nice kick that can still balance out spices or stronger flavors from other dishes. A bit of extra-virgin olive oil adds to the texture, and also makes it more savory. You can even pair this Tzatziki Cucumber Recipe with some feta cheese if you like.
The secret to getting the flavors out is to let the ingredients sit for at least five minutes to meld. To get the best results, however, you can let the melding process happen for an hour or even overnight — but it can be hard to wait that long! It’ll be worth it, though, when you finally get to relish this tzatziki in all its goodness!Print
Tzatziki Cucumber Recipe
Mellow, creamy, and versatile, this Tzatziki Cucumber Recipe is as healthy as it is delicious!
- Prep Time: 15 minutes
- Additional Time: 8 hours 5 minutes
- Total Time: 8 hours 20 minutes
- Yield: Serves 8 or more (about 2 1/2 cups) 1x
- Category: Sides & Sauces
- 2 cups grated cucumber (from about 1 medium 10-ounce cucumber, no need to peel or seed the cucumber first, grate on the large holes of your box grater)
- 1 1/2 cups plain Greek yogurt (full- or low-fat will be creamier, but non-fat is fine)
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh mint or dill
- 1 tablespoon lemon juice
- 1 medium garlic clove, minced
- 1/2 teaspoon salt (preferably fine sea salt)
- Lightly squeeze the grated cucumber, one handful at a time, between your palms over the sink to remove excess moisture. Transfer the squeezed cucumber to a serving bowl, and repeat with the remaining cucumber.
- Add the rest of the ingredients to the bowl and stir to combine. Let sit 5 minutes for flavors to meld.* Taste, and add more herbs, lemon juice, or salt if needed.
- Serve immediately, or cover tightly and refrigerate until needed. Tzatziki will keep in the fridge for up to 4 days.
- The flavors will meld better after an hour or even overnight—but it can be hard to wait that long!
Cucumbers are easy to grow and will reward you with delicious dishes and health benefits! Check out our Cucumber Growers Gardening Guide, and you’ll have everything you need to know about growing and enjoying this versatile food
Have you tried this recipe? It’s so easy and delicious—please tell us how it turned out for you.