Italian Seafood Salad Recipe

There's nothing quite like the vibrant, briny aroma of an Italian Seafood Salad to transport you straight to the Mediterranean coast. This refreshing, elegant dish features tender seafood tossed in a lemony olive oil dressing, with crisp vegetables and fresh herbs adding the perfect crunch and contrast.

I first tasted this salad during a summer trip to Sicily, where it was served chilled on a sun-drenched patio overlooking the sea. It was love at first bite – light yet satisfying, flavorful without being fussy, and beautiful enough to serve at any gathering. Now, I make it year-round for everything from weeknight dinners to holiday feasts.

Whether you're looking to impress guests or just enjoy something special at home, this seafood salad delivers in every way. Let’s dive into why it deserves a spot in your recipe rotation.

Why You’ll Love This Italian Seafood Salad

Get ready to fall head over heels for this zesty, chilled seafood masterpiece. This Italian Seafood Salad (known in Italy as Insalata di Mare) combines sophistication with simplicity, and it’s surprisingly easy to make at home.

First, it’s a breeze to prepare. While it may look like something you’d find at a high-end trattoria, the steps are straightforward, and most of the work is just chopping and boiling. With a bit of planning, you can have it ready in under an hour.

It’s also perfect for entertaining. This salad is traditionally served cold, making it an ideal make-ahead option for dinner parties, potlucks, or festive holiday spreads. No last-minute cooking stress required!

On top of that, it’s light and healthy. Packed with protein-rich seafood, fresh veggies, and heart-healthy olive oil, this dish is as nourishing as it is delicious. It’s gluten-free and naturally low-carb too.

Best of all, this recipe is endlessly adaptable. You can mix and match seafood depending on what’s available or what you love most – shrimp, calamari, mussels, scallops – they all shine in this flavorful marinade.

Let’s take a closer look at the ingredients that bring this salad to life.

Ingredients Notes

The magic of this Italian Seafood Salad lies in its fresh, high-quality ingredients. Each element plays a vital role in delivering those bright, clean flavors that make this dish so irresistible.

Shrimp are the star of the show here. Choose large, peeled, and deveined shrimp for the best texture. They should be just barely cooked – tender, not rubbery – and quickly cooled in an ice bath to lock in that perfect bite.

Calamari (squid) adds a mild, slightly sweet flavor and a fun, chewy texture. You'll want to clean the tubes and tentacles well, then give them a quick boil (only 1–2 minutes!) to prevent toughness.

Scallops or mussels can round out the seafood mix beautifully. Scallops should be small (bay scallops work best) and gently poached. Mussels need to be scrubbed and steamed until they open, then removed from their shells for easy eating.

Celery, red onion, and parsley bring the crunch and color. Thinly sliced celery adds a refreshing snap, while the red onion offers mild sharpness. Fresh parsley brightens the dish and ties all the flavors together.

You’ll also need a lemony vinaigrette made with extra virgin olive oil, fresh lemon juice, minced garlic, and a touch of crushed red pepper flakes. This simple dressing elevates the seafood without overpowering it.

For equipment, all you really need is a large pot for boiling, a bowl of ice water for shocking the seafood, a sharp knife for prep, and a large mixing bowl for tossing everything together.

How To Make This Italian Seafood Salad

Creating this stunning seafood salad is easier than you think. Here's how it all comes together step-by-step.

Start by prepping your ingredients. Clean and peel your shrimp, slice your calamari tubes into rings, and get your scallops or mussels ready. Fill a large bowl with ice water – you’ll need this to cool the seafood quickly after cooking.

Bring a big pot of salted water to a gentle boil. Begin by cooking the shrimp for about 2–3 minutes, just until pink and opaque. Scoop them out with a slotted spoon and drop them straight into the ice bath to stop the cooking process.

Next, cook the calamari. Drop the rings and tentacles into the same pot and cook for only 1–2 minutes. Overcooking will make them rubbery. Transfer them to the ice bath as well.

If you’re using scallops, simmer them gently in the same water for about 2 minutes until opaque. For mussels, steam them in a separate pot with a splash of white wine until they open – discard any that stay shut.

Once all your seafood is cooked and cooled, drain well and pat dry with paper towels. You don’t want excess water diluting your dressing.

Now it’s time to assemble. In a large bowl, combine the seafood with thinly sliced celery, red onion, and chopped parsley. Drizzle in your lemon-olive oil dressing, toss gently to combine, and let it marinate in the fridge for at least 30 minutes.

This salad tastes best after chilling, allowing the flavors to meld beautifully. Serve cold, garnished with extra lemon wedges and fresh herbs.

Storage Options

This Italian Seafood Salad stores beautifully, making it a great make-ahead option.

If you're planning ahead, store the salad in an airtight container in the fridge for up to 2 days. The flavors will deepen over time, though the seafood is best eaten sooner rather than later for the best texture.

Keep the salad chilled at all times. Since it's seafood-based, it's important not to leave it out at room temperature for more than 2 hours. Store leftovers promptly after serving.

For meal prep or portioning, divide the salad into individual containers. This makes it easy to grab for lunch or a light dinner.

To reheat? Actually, don’t! This salad is meant to be served cold. Reheating can change the texture of the seafood, making it rubbery. Just give it a gentle toss and maybe a fresh squeeze of lemon before serving.

Variations and Substitutions

One of the best parts of this salad is how flexible it is. You can customize it based on what’s in season, what’s on sale, or what you simply love.

Not a fan of squid? Skip it and double up on shrimp or scallops. You could also add cooked crab meat or lobster for a luxurious touch.

If you don’t have fresh seafood, frozen varieties work just as well. Just be sure to thaw them completely and pat dry before cooking to avoid excess moisture in the salad.

Want to add some veggies? Cherry tomatoes, diced fennel, or sliced cucumber are delicious additions that add color and freshness.

Looking to make it spicy? Add more red pepper flakes or toss in a few thinly sliced pickled hot peppers for a bit of zing.

You can even turn this into a pasta salad by adding cooked, chilled pasta like orzo or ditalini. It becomes a heartier, more filling dish perfect for picnics or potlucks.

No matter how you mix it up, this Italian Seafood Salad is a winner. Don’t be afraid to play with the ingredients and make it your own – that’s part of the fun!

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