Parmigiano Reggiano, Tomato And Basil Salad With Lemon Vinaigrette
The Only Parmesan
This seriously simple and colourful salad will go perfectly on the side of any summer dish for a healthy kick.
Whisk together lemon juice and zest, honey, olive oil, vinegar and season accordingly. Slice tomatoes, onion and basil and drizzle the dressing.
To serve, top with plenty of Parmigiano Reggiano shavings – delicious!
Parmigiano Reggiano cheese, known as 'Parmesan', is one of the world's oldest and richest cheeses - still produced today as it was nine centuries ago. Totally natural - it's the only cheese that has such an extensive maturation which improves the nutrition, aroma and taste.
The use of raw milk and the richness of natural ingredients make this cheese a unique and superior product - It takes 16 litres of milk to produce one kilogram of cheese! The minimum maturation time for Parmigiano Reggiano is 12 months, but only when it reaches approximately 24 months of age, is it at its best. As well as having fantastic nutritional qualities, it's easy to digest and is high in calcium.
Parmigiano Reggiano is a PDO (Protected Designation of Origin) product. PDOs are defined and protected by European Union law in order to defend the reputation of regional foods. This mark ensures that Parmigiano Reggiano can only be produced in designated areas of Parma, Reggio Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of the Po River.
For more information on Parmigiano Reggiano, please visit www.parmigianoreggiano.com.
If you would like to receive more recipes for Parmigiano Reggiano please contact; The Dialogue Agency, 8 Oak Lane, Twickenham, London, TW1 3PA Tel: +44 (0)20 7389 9404 (24 hours) Email: firstname.lastname@example.org.
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
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
Photography: Steve Lee
Recipe Editing and Food Styling: The Dialogue Agency
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