Easy tzatziki (authentic recipe & twists)

Name: Easy tzatziki (authentic recipe & twists)
Prep time: 10 min
Total time: 10 min
Yield: Serves 6-8 as a side
Cuisine: Greek recipes
Ingredients: To make classic tzatziki; 400g strained greek-style yogurt (we used Fage); 1 large cucumber, halved lengthways and seeds scraped out; 3-4 garlic cloves, finely chopped; 2-3 tbsp white wine vinegar; 90ml extra-virgin olive oil, plus extra to serve; 1 tbsp finely chopped dill; To make tzatziki with beetroot and carrot; 300g strained greek-style yogurt (we used Fage); 2 small uncooked beetroot, peeled and coarsely grated (you might want to wear gloves for this); 1 carrot, peeled and coarsely grated; 2 garlic cloves, finely chopped; 3 tbsp cider vinegar; 3 tbsp extra-virgin olive oil, plus extra to serve; 2 tbsp finely chopped dill; ½ tsp finely grated orange zest; Toasted sesame seeds to serve; To make tzatziki with avocado and mint; 200g strained greek-style yogurt (we used Fage); 2 tbsp coarsely grated cucumber; 1 avocado, peeled and stoned; 3 tbsp lemon juice; 2 garlic cloves, finely chopped (optional); 1 tbsp extra-virgin olive oil, plus extra to serve; 1 tsp ground cumin; 2 tbsp finely chopped mint; 1 tsp finely grated lemon zest

Carolina Doriti
Chef and cookbook author

Published: 4 Jul 25
Updated: 4 Jul 25

This easy and authentic tzatziki recipe by Greek chef Carolina Doriti is the real deal, with refreshing cucumber, garlic and cooling yogurt. “Tzatziki needs no introduction; it’s a well loved classic that pairs wonderfully with many dishes,” says Carolina.

Top tip: “The key to a great tzatziki is high-quality yogurt: it should be well-strained, thick and creamy,” says Carolina. The delicious. food team recommend the brand Fage.
Easy, speedy dip: This simple recipes comes together in 20 minutes, with just 10 minutes hands-on prep time. It’s a great dip to make for entertaining, as it can be made ahead and is best served straight from the fridge.
Try a twist: “While the classic version includes cucumber, tzatziki can be made with various ingredients to suit your taste,” says Carolina, who shares three more ways to try it below. “Choose your favourite variation and always serve it chilled!”

Recipe taken from The Greek Islands Cookbook by Carolina Doriti (Murdoch Books £20) and tested by the delicious. food team.
Having a party? Try our best-ever houmous recipe, too.

Serves 6-8 as a side
Prep time 10 min, plus 10 min salting

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Ingredients

To make classic tzatziki

400g strained greek-style yogurt (we used Fage)
1 large cucumber, halved lengthways and seeds scraped out
3-4 garlic cloves, finely chopped
2-3 tbsp white wine vinegar
90ml extra-virgin olive oil, plus extra to serve
1 tbsp finely chopped dill

To make tzatziki with beetroot and carrot

300g strained greek-style yogurt (we used Fage)
2 small uncooked beetroot, peeled and coarsely grated (you might want to wear gloves for this)
1 carrot, peeled and coarsely grated
2 garlic cloves, finely chopped
3 tbsp cider vinegar
3 tbsp extra-virgin olive oil, plus extra to serve
2 tbsp finely chopped dill
½ tsp finely grated orange zest
Toasted sesame seeds to serve

To make tzatziki with avocado and mint

200g strained greek-style yogurt (we used Fage)
2 tbsp coarsely grated cucumber
1 avocado, peeled and stoned
3 tbsp lemon juice
2 garlic cloves, finely chopped (optional)
1 tbsp extra-virgin olive oil, plus extra to serve
1 tsp ground cumin
2 tbsp finely chopped mint
1 tsp finely grated lemon zest

Method

Classic tzatziki

Spoon the yogurt into a fine sieve set over a bowl or sink to remove any remaining water. Meanwhile, coarsely grate the cucumber into a colander. Sprinkle over a little salt, then set aside over a plate for 10-15 minutes.
Squeeze the grated cucumber in your hands to remove as much excess water as you can (see tip). Add both the cucumber and yogurt to a large mixing bowl and stir in the garlic and vinegar. Stirring vigorously, gradually add the olive oil. Season to taste with salt and pepper, then mix in the chopped dill. Serve drizzled with a little extra oil.

Tzatziki with beetroot and carrot

Spoon the yogurt into a fine sieve set over a bowl or sink to remove any remaining water. Meanwhile, put the beetroot in a colander. Sprinkle over a little salt, then set aside for 10 minutes.
Add both the beetroot and yogurt to a large mixing bowl, then stir in the carrot, garlic and vinegar. Stirring vigorously, gradually add the olive oil. Season to taste with salt and pepper, then mix in the dill and orange zest. Serve sprinkled with the sesame seeds and drizzled with a little more oil.

Tzatziki with avocado and mint

Spoon the yogurt into a fine sieve set over a bowl or sink to remove any remaining water. Put the cucumber in a colander, sprinkle over a little salt, then set aside for 10-15 minutes.
Squeeze the grated cucumber in your hands to remove as much excess water as you can. Add both the cucumber and yogurt to a large mixing bowl. Add the avocado and lemon juice to a food processor and whizz until smooth, then stir this into the yogurt with the garlic. Stirring vigorously, gradually add the olive oil. Season to taste with salt and pepper, then mix in the cumin, mint and lemon zest. Serve drizzled with a little extra oil.

Recipe from July 2025 Issue

Nutrition

Nutrition: per serving

Calories: 181kcals
Fat: 17g (5.1g saturated)
Protein: 3.7g
Carbohydrates: 3.5g (3.1g sugars)
Fibre: 0.6g
Salt: 0.2g

delicious. tips

The cucumber water you squeeze out is excellent added to a gin and tonic.

To make tzatziki with capers, prepare exactly as in the classic recipe but mix in 1 tbsp chopped capers with the dill in step 2, then sprinkle a few more on top to serve.
Make the tzatziki up to a day head and store in a sealed container in the fridge. Served chilled.

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