Parmigiano Reggiano, tomato and basil salad with lemon vinaigrette

  • Serves 2 as a main or 4 as a starter
  • 200g mixed tomatoes, sliced
  • ½ red onion, finely sliced
  • Handful basil, torn
  • 15-20g 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

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.