Greek salad is one of the classics that can be made in minutes. This, however is a slight twist on a classic, plus I've served it in a clasp-lid jar for easy eating, so you can enjoy a carry-anywhere lunch.
Ingredients 2 tblsp of balsamic vinegar
Half a lemon
Extra Virgin Olive Oil
5 Cherry tomatoes
5 Cubes of feta cheese(but I also like parmesan)
Half of one cucumber
1 Sprig of kale (optional)
Wash the tomatoes, cucumber and kale.
Roughly chop the tomatoes and cucumber.
Tear the kale into bitsize pieces.
Squeeze the lemon juice into the jar.
Add the oil, vinegar, and black pepper.
Start layering your ingredients.
Once all the ingredients are stuffed in, replace the lid and shake to ensure everything is coated in the dressing.