Parmigiano Reggiano, tomato and basil salad with lemon vinaigrette
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
Zest and juice 1 lemon
1 tbsp runny honey
4 tbsp extra virgin olive oil
½ tsp cider vinegar
Salt and pepper
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.