” let this dressing stand for at least 30 minutes to get all the flavors out”

“try and get as much of the liquid out of the cucumber & Onion as you can this affects the flavor”

3 x Large cloves garlic, unpeeled
3 tbsp Balsamic vinegar
150ml Virgin Olive oil
1/4 ts Freshly ground black pepper
1/2 ts Salt

The garlic:
Roast the garlic on a griddle or heavy skillet over medium heat, turning occasionally until blackened in spots and soft, about 15 minutes. Cool, then slip off the skin.

The dressing:
Combine the garlic and the rest of the ingredients in a blender or food processor, and process until smooth. Taste for salt. Cover and store at room temperature. Makes about 3/4 cup.