I’ve had a continuous supply of homemade tzatziki going in the fridge now for the past month or so. Every batch I make seems to disappear faster than the one before, so ongoing production has become necessary (I can’t prove it but I suspect that the cucumber vendors at the market have started price fixing on me).
Exquisite in its simplicity, tzatziki is a seasoned Greek sauce made from yogurt, cucumber, garlic and lemon. (A heavenly marriage if ever there was). Light and creamy, tangy and garlicky, satisfying and delicious, homemade tzatziki is truly a summer favorite.
This delightful sauce is served cold and often in the company of grilled meats such as the classic souvlaki but there’s no need to stop there. You can enjoy tzatziki on virtually anything. Pair it with fish, eggs, a variety of salads, as a base in sandwiches and wraps or simply indulge by the tablespoonful! The creamy nature of this yogurt-cucumber dip is also perfect for dunking fresh chopped vegetables or delicious pita wedges.
On a hot California day, some homemade tzatziki on flatbread with plump sprouts, a generous handful of greens and silky avocado is all I need for lunch.
- For the Tzatziki Dip
- 1 English cucumber (or 2 ish smaller garden variety cucumbers), peeled and finely diced, seeded or not (see Notes)
- 2 cups plain Greek yogurt
- 3-5 cloves of garlic, smashed, salted and finely chopped
- 4 Tbsp fresh lemon juice
- 1 Tbsp lemon zest
- 2 tsp coarse ground dijon mustard (the wet kind)
- 1 tsp honey
- 2 Tbsp fresh chopped dill or parsley
- 1 Tbsp fresh chopped mint
- Good pinch sea salt and coarse black pepper to taste
- For the Flatbread & Toppings
- 1 cup sprouts of choice, I used clover
- ½ cup microgreens or any greens!
- 1 avocado, diced
- 8 flatbreads of choice, I used Open Nature sesame flatbread
- In a roomy bowl, mix together yogurt, cucumber, garlic, lemon, mustard and honey, whisking/ mixing with a spoon to combine (do not be tempted to use a blender, it will ruin the tzatziki - you want a nice chunky consistency without excess water).
- Add herbs as well as salt and pepper to taste, sample and adjust seasonings as desired.
- Spoon a couple tablespoons of tzatziki onto crackers (or surface of choice) and top with fresh sprouts, greens and avocado. You can also enjoy on virtually anything that comes off the grill!
- Store any remaining tzatziki in a sealed container in the fridge. It will keep well for up to 5 days ish.
Seasonings: The seasonings for tzatziki vary quite a bit. The most common ones you'll come across are fresh dill, parsley and mint. Sometimes a dash of oregano powder is added. I have also subed herbes de provence (dry) on occasion. You can play around with these herbs to determine what you like best.
Why Greek Yogurt?: I favour Greek yogurt for its exceptional protein content (and gorgeous texture). All yogurts, regardless of milk fat content, begin the same way - by adding bacterial cultures to milk. Greek yogurt begins this way but it soon departs from other yogurt brands in that the milk is strained to remove the liquid whey. According to manufacturers, this process of straining means that as many as four pounds of milk are required to produce one pound of Greek yogurt. The resulting product is a far more concentrated source of protein (from casein) and a thick and creamy texture characteristic of Greek yogurt (regardless of fat content - even zero fat Greek yogurt has a gorgeous creamy-like texture reminiscent of sour cream). You will pay more for Greek yogurt but I think you will find that you get what you pay for.
Micro greens: I marvel at the array of fresh and beautiful greens that surround us here in the Golden State. Local micro greens that are said to have originated here. Smaller than baby greens (they are really tiny and delicate yet perfect in their formation) micro greens provide a spectrum of leaf flavors, from sweet to spicy and peppery. They are also known for their diverse colors and textures adding not only flavor but visual beauty to sandwiches, salads and recipes generally. You'll occasionally find them in grocery stores when seasonal and usually at markets.
My eyes almost hurt with the sun rays that shine from your photographs! And these cute mini-greens… I am very fond of tzatziki and make it quite often also with sour milk (actually it’s sour cream but I think the low fat content forces the producer to call it “milk”) and also with mixed curd cheese/cottage cheese/quark, which is slightly tangy but creamy.
I have never thought of adding lemon zest to it, but it feels even more summery this way. Excellent idea!
(Have you seen my post with the Bulgarian soup/salad called “tarator”? It’s very close to tzatziki. You have reminded me of it now!).
Oh, I like the addition of the dijon mustard to the tzatziki – I bet that gives it an amazing flavour. I’m amazed that commercial tzatziki makers make a profit. It’s gotta be one of the easiest things to do at home and orders of magnitude better than commercial versions, yet they still sell tiny little pots of the stuff for like $3 or something.
HI Kelly, I just discovered you blog from MJ’s Kitchen. Can’t wait to explore and see what you’re up to. Love this recipe. So clean and refreshing for summer!
Bill @ http://www.southernboydishes.com
My dad loves tzatziki so I’ll definitely be sharing this healthy alternative with him :) Looks delicious!
Another huge fan of tzatziki here… I normally don’t add garlic, which I realize makes me a real bad person, but… I keep the other players playing. I agree with you, it goes well on pretty much anything!
Your tzatsiki, with it’s added lemon zest and fresh mint, suodns wonderful. I imagine it’s delicious served with some really simple grilled fish or chicken, marinated in olive oil and a little oregano. Thanks for sharing
Tzatziki has never ever looked so good! How perfect with those gorgeous micro greens- what a lucky California girl you are ;-)
I love Greek yogurt, unfortunately my stomach isn’t on the same page. I used to eat it daily and I just can’t do it anymore…but I find it so hard to resist. I just know I would take a few too many bites of this, regardless of my future tummy-ache! As always, your photos blow my mind!! Are you self-taught or have you taken any photography or food styling courses? Just curious!!
Oh my goodness, those microgreens are just gorgeous! The purple (fuchsia?) ones really pop. Not sure I’ve ever come across them before. I’ll have to keep an eye out at the market. Price fixing, haha!! That is a lot of production though ;-). Your tzatziki looks amazing (in fact, I want to dive right into the bowl). What a perfect summer fresh recipe for us Kelly. I’m excited to try this homemade version.
You, my dear, have mastered food photography. Your photos are gorgeous! The colors pop and they are so crisp and clear. They look like I could reach right through and grab one. I love the look of the tzatziki on these crackers. I’ve never really liked tzatziki for some reason, perhaps I need to try it again. Better yet, perhaps homemade is the way to try it again. :)
LOVE tzatziki! Amazing how simple things are always so amazing! I absolutely ADORE your photos for this post :)
Kelly – I can’t get enough of your amazing photos! – Recipe looks delish as well – the other day I bought some Tzatziki… I am sure your version is way better and healthier!
Beautiful Kelly!! Love both the recipe and your gorgeous photos… I couldn’t agree with you more about hot summer days. I feel I don’t have the same appetite but want to continue to nourish myself and satisfy my taste buds! ;-). I’ve never made tzatziki (and frankly never realized how easy it is). Imagine that :). I think our whole family would love this one too. So happy to have this recipe — thank you for the timely post.
We love tzatziki and I made it very often using a mix of quark and yoghurt. The micro greens are really awesome!