Yogurt forms the creamy base of Greek tzatziki.
Traditional Greek tzatziki combines strained yogurt with cucumber, garlic, olive oil, salt, and herbs such as dill or mint. Straining removes some of the yogurt’s whey, creating a thicker consistency that can hold grated cucumber without becoming watery. The result is a cool, tangy sauce commonly served with grilled meat, bread, and meze dishes.
Tzatziki is related to other yogurt-based preparations found across the eastern Mediterranean and Balkans. Turkish cacık, for example, is usually thinner and may contain more water, while Greek tzatziki is generally thick enough to spread or dip. The sauce is often associated with souvlaki and gyros, but it is not limited to those foods. Feta is another famous Greek dairy product, yet it is a crumbly brined cheese and is not the creamy base of tzatziki.