Parmigiano-Reggiano, tomato and basil salad with lemon vinaigrette

Prep 0 h : 10 m
Cook 0 h : 0 m


  • 200g mixed tomatoes, sliced

    ½ red onion, finely sliced

    Handful basil, torn

    15-20g shaved Parmigiano-Reggiano

    For the 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.