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Tzatziki is a thick, cool Greek yogurt sauce with grated cucumber, garlic, lemon, olive oil, and fresh herbs. This Ina Garten-style version tastes bright, creamy, and lightly garlicky, and it takes about 15 minutes of work plus 20 minutes of draining. The total time is about 35 minutes, and it gets better after a short rest in the fridge.
What Makes Ina Garten’s Tzatziki So Appealing?
Ina’s cooking style centers on a few good ingredients handled well: full-fat yogurt, fresh herbs, real lemon, and good olive oil. That approach suits tzatziki, which has no cooking to hide behind. People want to recreate it because it comes out thick enough to scoop, not watery like many store-bought versions.
The texture comes from two steps: using thick Greek yogurt and salting the cucumber so it releases its water. The flavor is cool and tangy, with a garlic bite that mellows as it sits.
A note on accuracy: I’m not reproducing her published measurements. This is my own version built on the same style, so you can make it with standard grocery store ingredients.
Ingredients
- 1 medium English cucumber (about 10 ounces; no need to peel if the skin is thin)
- 3/4 teaspoon kosher salt, divided (use half as much if using fine table salt)
- 2 cups plain whole-milk Greek yogurt (full-fat gives the creamiest result)
- 2 medium garlic cloves, finely grated (start with 1 if you prefer a milder dip)
- 1 tablespoon fresh lemon juice (from about half a lemon)
- 1 teaspoon lemon zest (optional but bright)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 2 tablespoons chopped fresh dill (or use mint)
- 1 tablespoon chopped fresh mint (optional, skip if you only have one herb)
- 1/4 teaspoon freshly ground black pepper
How to Make Tzatziki
Step 1: Grate and Salt the Cucumber
Grate the cucumber on the large holes of a box grater. Toss it with 1/2 teaspoon of the salt in a fine-mesh sieve set over a bowl.
Let it drain for 20 minutes. You’ll see liquid collecting in the bowl, which is exactly what you want out of your sauce.
Step 2: Squeeze It Very Dry
Scoop the cucumber into a clean kitchen towel or a few layers of paper towel. Twist and squeeze hard until almost no liquid drips out.
The cucumber should look like damp shreds, not wet ones. This single step is what keeps the tzatziki thick for days.
Step 3: Mix the Yogurt Base
In a medium bowl, stir together the yogurt, grated garlic, lemon juice, lemon zest, olive oil, pepper, and the remaining 1/4 teaspoon salt. A microplane makes the garlic nearly disappear into the yogurt, so you won’t bite into raw chunks.
Step 4: Fold in Cucumber and Herbs
Add the squeezed cucumber, dill, and mint. Fold gently until evenly mixed.
Taste it. If it needs brightness, add a squeeze more lemon. If it tastes flat, add a pinch of salt.
Step 5: Rest, Then Finish
Cover and refrigerate for at least 30 minutes so the flavors blend and the garlic softens. Stir once, spoon into a shallow bowl, make a swirl with the back of the spoon, and drizzle with olive oil.
The recipe makes about 2 1/2 cups, enough for 8 servings as a dip or sauce.
How Close Is This to the Ina Garten Version?
The style matches: thick full-fat yogurt, fresh lemon, olive oil, herbs, and a properly drained cucumber. The result is creamy, tangy, and clean-tasting, never watery.
What may differ is the exact ratio of ingredients and herbs, since I’m not copying her published measurements. If you own her cookbook or have her recipe, you can use my method, especially the salting and squeezing, with her proportions.
For the closest feel, use whole-milk yogurt, fresh herbs (not dried), and a good olive oil you’d happily taste on its own.
Can You Make Radish Tzatziki?
Yes. Radishes add a peppery crunch and pretty pink flecks.
Finely dice 4 radishes (about 1/2 cup) and stir them in just before serving. Grated radishes release water and turn the sauce pink, so dicing keeps the texture crisp.
You can also swap half the cucumber for radish if you want a spicier, snappier sauce.
Can You Add Feta to Tzatziki?
You can, and it makes the sauce saltier, richer, and a bit more spreadable.
Crumble 1/3 cup of feta into the yogurt and mash it with a fork until mostly smooth. Reduce the added salt to 1/4 teaspoon total, then taste before adding more.
This version is great on grilled vegetables, roasted potatoes, and sandwiches.
Can You Make Tzatziki Chicken Salad?
Yes, tzatziki makes a lighter, tangier alternative to mayonnaise in chicken salad.
Fold 3 cups of chopped cooked chicken with 3/4 cup tzatziki, 1 chopped celery stalk, and 2 tablespoons minced red onion. Season with salt, pepper, and an extra squeeze of lemon. It serves about 4.
Spoon it into pita or lettuce cups, or serve it over greens. If you want a hot version, try my Sheet Pan Chicken Pitas Recipe – Easy Kitchen Guide and add a generous spoonful of tzatziki.
Is It a Dip or a Sauce, and Can You Make It Ahead?
It’s both. Use it as a dip with pita, cucumbers, carrots, and bell peppers, or spoon it over grilled meats, falafel, and roasted vegetables. The same thick texture works for either.
It keeps in a covered container in the refrigerator for up to 4 days. A little liquid may rise to the top, so stir it back in or pour it off. I don’t recommend freezing it, because yogurt turns grainy when thawed.
Tzatziki Recipe Ina Garten Style
Ingredients
- 1 medium English cucumber about 10 ounces; no need to peel if the skin is thin
- 3/4 teaspoon kosher salt, divided use half as much if using fine table salt
- 2 cup plain whole-milk Greek yogurt full-fat gives the creamiest result
- 2 medium garlic cloves, finely grated start with 1 if you prefer a milder dip
- 1 tablespoon fresh lemon juice from about half a lemon
- 1 teaspoon lemon zest optional but bright
- 2 tablespoon extra-virgin olive oil, plus more for drizzling
- 2 tablespoon chopped fresh dill or use mint
- 1 tablespoon chopped fresh mint optional, skip if you only have one herb
- 1/4 teaspoon freshly ground black pepper
Instructions
Step 1: Grate and Salt the Cucumber
- Grate the cucumber on the large holes of a box grater. Toss it with 1/2 teaspoon of the salt in a fine-mesh sieve set over a bowl. Let it drain for 20 minutes. You'll see liquid collecting in the bowl, which is exactly what you want out of your sauce.
Step 2: Squeeze It Very Dry
- Scoop the cucumber into a clean kitchen towel or a few layers of paper towel. Twist and squeeze hard until almost no liquid drips out. The cucumber should look like damp shreds, not wet ones. This single step is what keeps the tzatziki thick for days.
Step 3: Mix the Yogurt Base
- In a medium bowl, stir together the yogurt, grated garlic, lemon juice, lemon zest, olive oil, pepper, and the remaining 1/4 teaspoon salt. A microplane makes the garlic nearly disappear into the yogurt, so you won't bite into raw chunks.
Step 4: Fold in Cucumber and Herbs
- Add the squeezed cucumber, dill, and mint. Fold gently until evenly mixed. Taste it. If it needs brightness, add a squeeze more lemon. If it tastes flat, add a pinch of salt.
Step 5: Rest, Then Finish
- Cover and refrigerate for at least 30 minutes so the flavors blend and the garlic softens. Stir once, spoon into a shallow bowl, make a swirl with the back of the spoon, and drizzle with olive oil. The recipe makes about 2 1/2 cups, enough for 8 servings as a dip or sauce.
For an easy shortcut, grate the cucumber and drain it a day ahead, then stir everything together before serving.
More Copycat Recipes to Try
- Kabab Barg Recipe – Easy Kitchen Guide
- Persian Shrimp Recipe – Easy Kitchen Guide
- 8 Ways to Spice Up Your Taco Night – Easy Kitchen Guide
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more