I've made this tzatziki sauce at least 100 times. It's the sauce I reach for when I need something bright and herby that works with just about everything - salmon, shrimp, fish cakes, a platter of vegetables, or straight-up dipped with pita bread.
What makes this the best tzatziki recipe? It's easily customizable to what's in your fridge, totally forgiving if you're adjusting flavors as you go, and it tastes better when you make it ahead. The extra herbs give it a brightness that I love with seafood, but my husband requests it on his chicken and rice bowls constantly. Once you nail the basic technique, you can't really mess this up.
What Makes This Tzatziki Different
Most tzatziki recipes use mint or skip the alliums entirely. This version uses both fresh dill and scallions (or chives), which gives you a more herbaceous sauce that holds up to bold flavors - whether that's shawarma-spiced salmon, grilled lamb, or a platter of crispy air fryer fish cakes.
The red wine vinegar adds a tang that Greek yogurt alone can't achieve, but you can absolutely swap in lemon juice if that's what you have. The key is getting that cucumber properly drained so your sauce stays thick and creamy, not watery.
Ingredients for Homemade Tzatziki:
Full ingredient list with measurements included in the printable recipe card below.
How to Make Gyro Sauce:
Step 1: grate cucumber and squeeze out the water.
Step 2: mix grated cucumber with remaining ingredients.
That's it. You made homemade tzatziki!
The longer it sits, the better it gets as the garlic and herb flavors marry. I've made this and eaten it 5 minutes later and it's still delicious, but if you can give it a few hours, you'll be rewarded.
The critical step: Squeeze that grated cucumber hard. I use my hands over the sink and really wring it out like a towel. You'll be shocked how much liquid comes out. Skip this step and your tzatziki will be soupy.
What to Serve with Tzatziki
A few of my favorite dishes to serve with gyro sauce:
- Shawarma Salmon and Shawarma Salmon Wraps
- Air Fryer Fish Cakes
- Everything Bagel Seasoned Trout
- Mediterranean Charcuterie Board alongside hummus and olives
- Pan-Seared Coho Salmon
The herbaceous quality from the dill and scallions makes it particularly good with fish, but it's equally delicious on a chicken bowl or serve with roasted vegetables.
Print
Tzatziki Sauce (Homemade Gyro Sauce)
- Total Time: 10 minutes
- Yield: 4-6 1x
Description
This homemade tzatziki sauce is made with Greek yogurt, fresh cucumber, dill, and garlic. It's the perfect make-ahead sauce for seafood, grilled meats, or as a dip - and it tastes even better after sitting in the fridge for a few hours.
Ingredients
- 8 ounces Greek yogurt (full-fat or 2%)
- ½ English cucumber (about ½ cup once grated and squeezed)
- 2 garlic cloves, grated or minced
- 2 tablespoons fresh dill, chopped
- 1 tablespoon scallions, diced (or chives)
- 2 teaspoons red wine vinegar
- 2 teaspoons extra virgin olive oil
- ½ teaspoon coarse kosher salt
Instructions
- Prep the cucumber: Grate the cucumber using the large holes of a box grater. Place grated cucumber in your hands and squeeze hard over the sink to remove as much water as possible. You should end up with a generous ½ cup of squeezed cucumber.
- Mix: Combine squeezed cucumber, Greek yogurt, garlic, dill, scallions, red wine vinegar, olive oil, and salt in a bowl. Stir well.
- Rest and adjust: Let sit for at least 5 minutes (or up to overnight in the fridge). Taste and adjust seasoning - you may need more salt or vinegar depending on your yogurt's fat content and acidity.
- Serve: Garnish with a drizzle of olive oil and fresh herbs if desired.
Notes
- Make-ahead: This sauce tastes better after a few hours (or overnight) in the fridge as the flavors develop.
- Cucumber options: If using regular cucumber instead of English, peel and seed it first, then grate. Persian cucumbers work well too (treat them just like the English cucumber).
- Yogurt substitutions: Sour cream or skyr can replace Greek yogurt. If using, you may need to add a bit more vinegar to balance the acidity.
- Acid swap: Lemon juice works in place of red wine vinegar (same amount).
- Herb variations: Swap scallions for chives (same amount) or use 1-2 tablespoons fresh mint in place of scallions for a more traditional Greek version.
- Texture preference: If you want chunkier tzatziki, dice your cucumber instead of grating it. You'll still need to squeeze out excess moisture.
- Prep Time: 10
- Category: Easy Recipe
- Method: no cook
- Cuisine: Greek
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