Cucumber-Feta Salad with Red Onions and Mint

Adapted from a recipe by Deborah Madison, The Greens Cookbook

(makes 4-6 servings)
2 lbs. cucumbers (peel is skins are tough or bitter), thinly sliced
1 small red onion, halved and thinly sliced
8 oz. feta cheese, thinly sliced and or crumbled
3 Tablespoons mixed fresh herbs such as mint, parsley, oregano, chives, marjoram, finely chopped
2 teaspoons sherry or rice wine vinegar
2 Tablespoons olive oil
salt and pepper

Refrigerate cucumber and onion slices for 1/2 hour in separate bowls. Before serving, remove from refrigerator and drain the onion, shaking off excess water. Toss cucumbers and onions in a large, shallow bowl and sprinkle with salt and pepper. Scatter with cheese and herbs. Whisk together oil and vinegar, and pour dressing over top. Toss the salad as you serve.