Cut enough romaine for two into strips and place in a salad bowl that's been rubbed thoroughly with raw garlic. Peel half of a good-size cucumber, cut it into dice, and mix them with the romaine. Slice enough sweet white onion paper-thin to make about 1/4 cup, and add it to the salad. (You literally can't get it too thin -- work with a very sharp knife to get it in slices so thin you can see through them.) Add salt and pepper to taste, and dress with a 2-to-1 blend of good dark olive oil and red-wine (or good balsamic) vinegar. Crumble lots of feta cheese over the top.