My Mama’s Tzatziki Recipe Is the Best of the Best

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.

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.

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.

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.

Yield: Makes about 2 cups
Total Time: 15 minutes active time, plus at least 1 hour draining

• 1 (454–500 g) container plain whole-milk Greek yogurt
• 1 tsp. flaky sea salt, divided
• 1 English cucumber, unpeeled, ends trimmed
• 1 garlic clove, finely grated
• 1 tsp. dried mint, plus more for serving
• 2 Tbsp. extra-virgin olive oil, plus more for serving
• 1½ Tbsp. fresh lemon juice
• Freshly ground black pepper

1. Strain the yogurt: Stir ½ tsp. flaky sea salt into 1 (454–500 g) container plain whole-milk Greek yogurt. Transfer to a fine-mesh strainer set over a bowl. If you’re feeling ambitious, line the sieve with cheesecloth. Leave to drain for at least 15 minutes or, better yet, overnight in the refrigerator (the longer it drains, the creamier your tzatziki will be). Transfer strained yogurt to a large bowl and reserve the sieve (no need to clean).
2. Drain the cucumber: Trim and halve 1 English cucumber, unpeeled, ends trimmed, lengthwise. Scoop out the seeds with a spoon; discard seeds. Coarsely grate the cucumber and transfer it to the sieve. Stir in the remaining ½ tsp. flaky sea salt and leave to drain for 1 hour, stirring occasionally.
3. Mix the Tzatziki: Press grated cucumber gently to remove any remaining liquid and transfer to bowl with yogurt (reserve the strained cucumber liquid to add to smoothies or seltzer). Add 1 garlic clove, finely grated, 1 tsp. dried mint, 2 Tbsp. extra-virgin olive oil, 1½ Tbsp. fresh lemon juice, and a few grinds of freshly ground black pepper. Stir to combine, then adjust the seasoning to taste.
4. Serve: Transfer tzatziki to a serving bowl; drizzle with more olive oil and a sprinkling of dried mint. Serve with warm pita, roasted vegetables, grilled meats, or whatever is within arm’s reach.
   
   Do ahead: Tzatziki is one of those rare foods that gets better after a few hours in the refrigerator. Store covered up to 3 days.

Tzatziki is a classic condiment for gyros and all sorts of kebabs. You’ll also find it as part of a Greek meze spread. But there aren’t many meals where a bowl of the creamy cucumber-yogurt sauce wouldn’t be welcome.

Place grilled chicken thighs or roasted potatoes on a bed of tzatziki. Have it at breakfast with a poached egg and warm pita or toast. Set out a bowl at your next cocktail party with crudité (or french fries! Or falafel!).

The Best Greek Yogurt, According to Our Taste Test

From mellow to tangy, here are Greek yogurts (and skyrs) that stood out.