whole food ~ well made

Sliced orange tomatoes with tzatziki sauce

Chunky, Herby Tzatziki Sauce Delivers a Punch

This creamy, garlicky three-ingredient sauce comes together quickly to shake up everything from sliced tomatoes to grilled fish.

We’ve all been cooking at home for a while now. That makes us more experienced, confident and healthy. But, it’s only natural to get bored with our own best meal ideas.

That’s where this chunky version of Greek tzatziki {pronouned tsah-see-key} comes in.

Tzatziki sauce is a quick way to punch up any meal. And it’s so easy because it takes just three ordinary ingredients to make, plus seasonings.

Sliced orange tomatoes with tzatziki sauce

Three-ingredient Tzatziki

Thick and rich whole milk yogurt is the base, flavored with cucumber and garlic. Lemon, olive oil, salt and fresh herbs provide the zing. You just mix them all up in a bowl and taste to make it the way you like the best.

For this version, I’ve chopped the cucumber {after peeling and seeding} instead of grating it. It’s not only easier, but I love the texture. And since my garden is producing a bounty of herbs, I loaded up this tzatziki sauce with them.

Any fresh tender herb that you love works. I’m not a huge dill fan, so I used fresh parsley, chives, oregano. Basil, minit, thyme, cilantro or lemon balm all work, too. Just mix and match to suit your taste!

Smash Your Garlic

Whenever I’m making any uncooked sauce like tzatziki, I like to smash the garlic. You get a much smoother result with no sharp garlic bite. Even some garlic presses can leave the garlic in chunks when you want a smooth paste.

For this technique you’ll need a sharp chef’s knife. {Meet my new carbon steel Steelport chef’s knife made in Portland USA, which I love!}

  1. Peel the garlic clove {hard-necked garlic is much easier to peel} and trim off the hard stem end.
  2. Thinly slice the clove, keeping it together as much as possible.
  3. Sprinkle the garlic slices with coarse salt.
  4. Now, tilt the blade of your knife and strong pressure to smear the slices, taking your time to mash each one.
  5. Repeat this step until you have a smooth paste.

There are a million ways to make this creamy, garlicky sauce that can also be used as a spread or dip.

Ways to Use Tzatziki Sauce

This is one of those easy sauces that delivers so much flavor, texture and–just wow–to so many meals, like:

I made this batch to serve with the abundance of tomatoes we’re getting right now. I just smeared the tzatziki sauce onto a plate and layered thick tomato slices on top with additional coarse salt for lunch.

Sliced orange tomatoes with tzatziki sauce

Add some pita bread and tossed green salad, and you’ve got a no-cook dinner. Or, you can skip the tomatoes and just dip in pita breads, carrot sticks, radish and cucumber slices for a terrific snack.

The kids are wild over it, too, so I’m exploring more ways to add tzatziki sauce into our dinner rotation.


and become a forager

How will you use your fresh batch of tzatziki sauce? Let me know in the comments below or tag a photo #lynnesforage on Instagram or Facebook.

Chunky Tzatziki Sauce

Course Appetizer, Salad
Cuisine Mediterranean
Keyword tzatziki sauce
Prep Time 10 minutes
Servings 4 people
Author Lynne Curry


  • 1 cup best-quality whole milk Greek yogurt pastured and organic
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1/2 teaspoon fine sea salt
  • 1 garlic clove
  • pinch coarse salt
  • 1 medium cucumber, peeled, seeded and chopped
  • 1/4 cup chopped fresh tender herbs, such as chives, mint, basil, oregano, parsley, lemon balm or a combination


  • Beat the yogurt in a medium mixing bowl using a rubber spatula until very smooth. Add the olive oil, lemon juice and salt. Stir until very well blended.
  • Slice the garlic clove very thin with a sharp chef's knife. Sprinkle a few grains of coarse salt over it. Using the side of the knife, smear and smash the garlic repeatedly until you have made a smooth paste.
  • Add it to the yogurt mixture and combine well. Stir in the cucumber and herbs and taste for seasoning.
  • Core the tomatoes, slice them 1/2-inch thick and layer two slices on each serving plate. Spoon the tzatziki onto a place and layer on the tomato slices. Season with additional coarse salt, if desired
  • Store any unused sauce covered in the refrigerator for up to 3 days.

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