Parmigiano Reggiano, tomato and basil salad with lemon vinaigrette
CourseSide
Ingredients

Serves 2 as a main or 4 as a starter

200 g mixed tomatoes, sliced

½ red onion, finely sliced

Handful basil, torn

15-20 g shaved Parmigiano Reggiano

Dressing:

Zest and juice 1 lemon

1 tbsp runny honey

4 tbsp extra virgin olive oil

½ tsp cider vinegar

Salt and pepper
Prepare this recipe with
12-18 months maturation

Preparation
Whisk together the dressing ingredients and season to taste.
Arrange tomatoes, onion and salad leaves on serving plates and drizzle over plenty of dressing. Top with shaved Parmigiano Reggiano.





