Cucumber salad

Fresh cucumber salad is a light, crunchy pickle that pleasantly refreshes alongside summer dishes and roast meats.

1. Peel the onion, slice it thinly, put it in a bowl, and sprinkle it with the salt; mix it and let it stand for a few minutes, so it softens and releases its liquid.

2. Peel the garlic cloves, chop them finely, and mix them into the onion.

3. Wash the cucumbers, cut off their ends, and slice them thinly into rounds with the skin on, then mix them into the onion base.

4. Sprinkle over sugar, drizzle with the vinegar, and toss the whole thing thoroughly.

5. Cover it, put it in the fridge, and rest it for at least 30 minutes, so the flavours come together well.

Tip: If you want a milder onion, squeeze out its liquid after salting, before mixing it with the rest.