Parmigiano Reggiano, tomato and basil salad with lemon vinaigrette

Ingredients

• 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