Uploaded August 2026 | Updated September 2026, 2 weeks ago
I traveled to Greece to learn how to make authentic Greek tzatziki from a local chef—and the secret is much simpler than I expected. In this episode of David Cooks the World, I'll show you how to make thick, creamy, restaurant-quality tzatziki at home using traditional techniques. Enjoy!
►Full written recipe: thecookingfoodie.com/recipe/greek-tzatziki-sauce-recipe
Other Related recipes:
►Homemade Pita Bread: youtube.com/watch?v=PXlo1L_p42U
►Greek salad: youtu.be/toNw3s7kHAw?si=ZUKkx0JHH_7X0r_t
►Chicken Gyros: youtu.be/go6WmA1YWWY?si=sl2HigxL459UySFW
►Falafel: youtu.be/NZcWedPKysk?si=OFItK4ReyVLTOX-n
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
1 Cucumber, peeled and grated
1 cup (240g) Full fat Greek yogurt, strained
2 cloves Garlic, minced (optional)
2 tablespoons Dill, chopped
3 tablespoons Olive oil
Salt
Instructions:
1. Prepare the cucumber: Peel and grate the cucumber using the small holes of a box grater. Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. 2. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 10–15 minutes. Squeeze it one more time before using.
3. Mix the base: In a medium bowl, combine the Greek yogurt, minced garlic (if using), and chopped dill. Stir until smooth.
4. Add the cucumber: Add the drained cucumber to the yogurt mixture and stir until evenly combined.
5. Season and finish: Add the olive oil and season with salt to taste. Mix well, then taste and adjust the seasoning if needed.
6. Chill before serving: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Drizzle with a little extra olive oil and garnish with fresh dill before serving, if desired.
I traveled to Greece to learn how to make authentic Greek tzatziki from a local chef—and the secret is much simpler than I expected. In this episode of David Cooks the World, I'll show you how to make thick, creamy, restaurant-quality tzatziki at home using traditional techniques. Enjoy!
►Full written recipe: thecookingfoodie.com/recipe/greek-tzatziki-sauce-recipe
Other Related recipes:
►Homemade Pita Bread: youtube.com/watch?v=PXlo1L_p42U
►Greek salad: youtu.be/toNw3s7kHAw?si=ZUKkx0JHH_7X0r_t
►Chicken Gyros: youtu.be/go6WmA1YWWY?si=sl2HigxL459UySFW
►Falafel: youtu.be/NZcWedPKysk?si=OFItK4ReyVLTOX-n
► Equipment I used in this video: amazon.com/shop/thecookingfoodie
►FOLLOW ME:
Instagram: instagram.com/thecookingfoodie
Facebook: facebook.com/thecookingfoodie
Website: thecookingfoodie.com
RECIPE:
Ingredients:
1 Cucumber, peeled and grated
1 cup (240g) Full fat Greek yogurt, strained
2 cloves Garlic, minced (optional)
2 tablespoons Dill, chopped
3 tablespoons Olive oil
Salt
Instructions:
1. Prepare the cucumber: Peel and grate the cucumber using the small holes of a box grater. Transfer it to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. 2. Place the grated cucumber in a fine-mesh strainer, sprinkle with a pinch of salt, and let it drain for 10–15 minutes. Squeeze it one more time before using.
3. Mix the base: In a medium bowl, combine the Greek yogurt, minced garlic (if using), and chopped dill. Stir until smooth.
4. Add the cucumber: Add the drained cucumber to the yogurt mixture and stir until evenly combined.
5. Season and finish: Add the olive oil and season with salt to taste. Mix well, then taste and adjust the seasoning if needed.
6. Chill before serving: Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Drizzle with a little extra olive oil and garnish with fresh dill before serving, if desired.
