Romaine Salad With Cucumber, Red Onion and Feta

• 1/2 small cucumber, peeled, halved and seeded
• 1/2 medium red onion, very thinly sliced
• 1/2 teaspoon coarse kosher salt
• 4 cups torn romaine lettuce
• 1/4 pound feta, preferably French goat's-milk feta
• 2 tablespoons best quality olive oil
• 1 tablespoon balsamic vinegar or red-wine vinegar
• Coarsely ground black pepper

1. Thinly slice the cucumber halves.
2. You need just 1 cup.
3. In a bowl, combine the cucumber with the onion and sprinkle with the salt.
4. Mix, then let sit for 15 minutes.
5. Meanwhile, put the romaine in a large salad bowl.
6. Break the feta into small (1/2-inch) pieces and drop them into the bowl.
7. Gather the cucumber and onion in your fist and squeeze out any excess moisture.
8. Scatter them over the romaine.
9. Sprinkle the oil and vinegar over the salad.
10. Grind pepper over top and then mix the salad gently so that you dress it without mashing the cheese to bits.

cucumber, red onion, coarse kosher salt, torn romaine lettuce, feta, olive oil, balsamic vinegar, ground black pepper

Taken from cooking.nytimes.com/recipes/10686 (may not work)