If you’ve ever tried a gyro, you’re either in love with tzatziki sauce (like me), or you’re totally deluded and your taste in food can’t be trusted.

Allright, I’m kidding (sort of). But it’s true that tzatziki sauce is one of the best-tasting sauces you can use to smother meat or veggies or anything else. Plus, it’s super healthy and easy to make. Why buy the sub-par, full-of-chemicals stuff they sell at the store when you can make it at home in just a few minutes (not counting “sit around and wait” time)?

Want a very tasty and very traditional tzatziki recipe? You’ll love this one. It was given to me by a Greek friend who makes it this way at home. It just amazes me that something this simple can taste this good. Even my hubby, who’s not overly fond of cucumbers, slurps this stuff up.

Click to enlarge.

English cucumbers are best in this, but I’ve tried it with regular ol’ cucumbers and it turns out fine. And don’t be afraid to add the stated amount of olive oil. It’s good for your heart, and is necessary to flavor the sauce. I’ve also tried this recipe with mint in place of the dill, and it’s great that way, too.

Melanie’s Authentic Greek Tzatziki Recipe

2 C. greek yogurt (full fat tastes best)
1 cucumber, peeled, seeded, and grated
3 cloves garlic, pressed or mashed
1/4 C. olive oil
1 tbsp. red wine vinegar
1 tbsp. minced fresh dill (or 1/2 tsp dry)
salt, to taste

Instructions: 1. Place grated cucumber in a wire strainer. Salt lightly. Let sit about 15 minutes, then

2. Combine all ingredients in a small mixing bowl, and mix well until oil is fully incorporated. Add more salt or dill if desired (I normally feel no need to add salt– the salt in the cucumber is generally enough).

3. Refrigerate a couple hours before serving to intensify the flavors. (But it also tastes great right away.)

4. Serve.

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