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,

Like this? For another cooling summer dish, check out our classic tomato gazpacho.


  • 2 burrata, at room temperatre


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


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