Burrata, Pea Gazpacho and Vignarola Salad Recipe

Burrata, pea gazpacho and vignarola salad

  • serves 2
  • Easy

Check out this burrata, pea gazpacho and vignarola salad from Eusebi Deli. The burrata is creamy and soft, and the gazpacho is light and refreshing, a great dinner party starter


*This recipe is gluten-free according to industry standards

Eusebi Deli, Glasgow

“This dish is a tribute to my grandmother – it’s for every market we visited and every meal we shared at her house in Italy where she celebrated the seasons as a farmer and cook. Vignarola salad is a medley of summer vegetables and leaves to be enjoyed on these lighter, warmer days.” Giovanna Eusebi, head chef, eusebideli.com 



  • burrata 2, at room temperatre


  • fresh peas 100g
  • extra-virgin olive oil 1 tbsp
  • lemon 1/2, zested
  • mint leaves 10


  • lemon 1/2, juiced
  • extra-virgin olive oil
  • sugar snap peas 30g, halved
  • fresh peas 30g
  • candy beetroot 1, sliced very thinly
  • pea shoots a small handful
  • mint leaves 6, torn


  • Step 1

    To make the gazpacho, bring a pan of lightly salted water to the boil and add the peas. Blanch for 1-2 minutes and refresh in iced water.

  • Step 2

    Put the rest of the gazpacho ingredients, including the drained peas, into a blender or food processor with 2-3 tbsp of cold water and whizz until really smooth. Chill.

  • Step 3

    To make the salad, whisk together the lemon juice with 2 tbsp of olive oil and some seasoning.

  • Step 4

    Add the remaining salad ingredients and toss well.

  • Step 5

    To serve, spoon the gazpacho onto 2 plates, add the burrata slightly off-centre and then the salad to the other side.

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Nutritional Information

  • Kcals 572
  • Fat 45.2g
  • Saturates 20.1g
  • Carbs 9.4g
  • Sugars 3.2g
  • Fibre 5.3g
  • Protein 29.3g
  • Salt 1.2g