Parmigiano Reggiano, tomato and basil salad with lemon vinaigrette

Serves 2 as a main or 4 as a starter

7 oz/200 g mixed tomatoes, sliced

½ red onion, finely sliced

Handful basil, torn

½ to ¾ oz /15-20 g shaved Parmigiano Reggiano

Dressing:

Zest and juice of 1 lemon

1 tbsp runny honey

4 tbsp extra virgin olive oil

½ tsp apple cider vinegar

Salt and pepper to taste