Greek · sauce/condiment
Tzatziki
Tzatziki reads sourness 5.2, allium 4.6 and richness 3.8 on Palate's 0–10 flavor X-ray — a Greek sauce/condiment, about 1 hr 15 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.2 / 10
- Sweet & Fruity — 2.5 / 10
- Sour & Bright — 5.7 / 10
- Bitter & Earthy — 1.7 / 10
- Rich & Fat — 4.0 / 10
- Aromatic & Spice — 5.0 / 10
The measured notes (of 18)
Sourness 5.2 · Allium 4.6 · Richness 3.8 · Herbaceous 3.8 · Salinity 3.6 · Funk & Ferment 3.6 · Umami 2.0 · Sweetness 2.0 · Fruity 1.7 · Citrus 1.7 · Bitterness 1.6 · Warm Spice 1.0 · Floral 1.0 · Earthy 0.7 · Nutty 0.5
What's in it (7)
- 2 cups Greek strained yogurt
- 1 medium cucumber
- 3 cloves garlic, minced
- 2 tbsp fresh dill, chopped
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- salt to taste
Time & effort: about 1 hr 15 min (15 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 45.9 kcal, 6.9 g protein, 0.3 g fat, 3.4 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Grate cucumber and squeeze out all excess liquid.
- Stir into yogurt with minced garlic, chopped dill, olive oil, and a splash of red wine vinegar.
- Season with salt and refrigerate at least one hour before serving.
Dishes with a similar flavor shape
- Cacik — Turkish
- Panzanella — Italian · Tuscany
- Ojakhuri (Pork and Potatoes in the Ketsi) — Georgian
- Ensalada Mixta — Argentine
- Salsa Criolla — Argentine
Keep reading: what sourness, allium, richness mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.