Italian Seafood Salad Recipe

There's something magical about the fresh, briny aroma of Italian Seafood Salad drifting through the kitchen. With its vibrant mix of tender seafood, zesty lemon, and fragrant herbs, this dish transports you straight to a seaside trattoria on the Amalfi Coast.

I first tasted this refreshing salad on a summer trip to Sicily, where it was served chilled at a family gathering on the beach. It’s been a staple on my table ever since—especially during holidays and warm-weather get-togethers. This version is light, elegant, and surprisingly easy to prepare, making it perfect for entertaining or treating yourself to something special at home.

Let’s dive into what makes this Italian Seafood Salad so unforgettable.

Why You'll Love This Italian Seafood Salad

Get ready to fall head over heels for a salad that’s anything but boring. This Italian Seafood Salad is bursting with flavor, texture, and bright Mediterranean charm.

First, it’s a light yet satisfying dish. Packed with lean proteins like shrimp, calamari, and scallops, it’s filling without being heavy—a perfect starter or main for warm days when you want something refreshing but still substantial.

It’s also incredibly simple to prepare ahead of time. In fact, it gets better as it sits, allowing all the flavors to mingle and develop. That makes it ideal for hosting; you can make it the night before and serve it chilled straight from the fridge.

Not to mention, it’s naturally low-carb and gluten-free, so it works for a variety of dietary preferences. Whether you’re serving guests with restrictions or just looking to eat a little lighter, this dish fits the bill.

Lastly, it’s elegant yet unfussy. While it looks stunning on a platter with its medley of seafood and herbs, the process is surprisingly straightforward. A quick blanch here, a drizzle of dressing there, and you’re done.

Now let’s take a closer look at the beautiful ingredients that bring this dish to life.

Ingredients Notes

This Italian Seafood Salad is all about high-quality, simple ingredients. The key is freshness—when each component shines on its own, the final dish is that much more delicious.

Shrimp are the backbone of this salad. I like to use large shrimp, peeled and deveined, with the tails left on for a nice visual touch. Boiled just until pink and firm, they add a sweet, meaty texture that anchors the dish.

Calamari, or squid, brings a delicate chewiness that contrasts beautifully with the other seafood. Slice the bodies into rings and keep the tentacles too—they soak up the lemony dressing and add great texture. A brief poach keeps them tender, not rubbery.

Scallops add a luxurious touch. I prefer using small bay scallops for their mild sweetness and quick cooking time. If you only have sea scallops, just cut them into quarters. Poach them gently until opaque for the perfect bite.

Celery and parsley aren’t just garnishes—they add crunch and freshness that balance the richness of the seafood. The celery gives a satisfying snap, while the parsley lends that signature herbaceous pop Italians love in their antipasti.

You won’t need much in terms of special equipment, but a large slotted spoon or spider strainer is helpful for transferring seafood quickly from boiling water to an ice bath. A large glass bowl is perfect for assembling and serving your salad.

How To Make This Italian Seafood Salad

Bringing this dish together is all about timing and simplicity. The goal is to cook each type of seafood perfectly, then combine everything in a zesty, garlicky marinade that ties it all together.

Start by preparing a large pot of water with a generous pinch of salt. While you wait for it to boil, get an ice bath ready on the side. This step is crucial to stop the cooking process and keep your seafood tender.

Begin by poaching the shrimp. Drop them into the boiling water and cook for just 2–3 minutes, until they turn pink and opaque. Use your slotted spoon to transfer them immediately to the ice bath. Once cool, drain and set aside.

Next, move on to the calamari. Boil the rings and tentacles for 45 seconds to 1 minute—any longer, and they risk turning rubbery. They should look slightly firm and curl up just a bit. Into the ice bath they go, then drain well.

Lastly, poach the scallops for about 1–2 minutes, depending on their size. They should turn white and just firm up. Cool them quickly in the ice bath and drain thoroughly before combining with the other seafood.

Once all the seafood is prepped, make your dressing. Whisk together extra virgin olive oil, fresh lemon juice, minced garlic, salt, pepper, and a pinch of red pepper flakes. Toss the seafood with the dressing, chopped celery, and plenty of parsley. Let the salad marinate for at least an hour in the fridge so the flavors can meld.

From start to finish, this dish takes about 30–40 minutes, plus chilling time. The result? A vibrant, flavor-packed salad that looks as beautiful as it tastes.

Storage Options

This Italian Seafood Salad is best served chilled and can be made well in advance, which makes it a dream for meal prep or hosting.

Store any leftovers in an airtight container in the refrigerator. It will keep well for up to 2 days, though the texture of the seafood is best on day one. After that, it may start to lose some of its firmness.

Avoid freezing this dish—the delicate nature of the seafood doesn’t hold up well to the freezing and thawing process. The salad can become watery, and the texture of the calamari especially may suffer.

If you’re prepping it for a party, you can cook the seafood and make the dressing a day ahead. Just combine everything the morning of and let it chill until serving time.

To reheat (if needed), gently warm it in a skillet over low heat, though this salad is traditionally served cold or at room temperature.

Variations and Substitutions

The beauty of this dish is how adaptable it is. You can easily swap in other seafood based on what’s fresh or available.

If you’re not a fan of scallops, try using steamed mussels or clams. They bring a similar richness and briny flavor that complements the salad beautifully. Just be sure to remove them from the shells before tossing them in.

For an extra luxurious twist, add chunks of cooked lobster tail. It adds a buttery sweetness and makes this dish truly celebration-worthy.

Prefer something a little more everyday? You can use imitation crab or cooked white fish like cod or halibut in place of one of the seafood components. Just be gentle when mixing, as these can flake easily.

Want to boost the veggies? Add thinly sliced fennel, radishes, or even halved cherry tomatoes. They’ll give the salad even more color and crunch.

Don’t be afraid to play with the dressing too—try adding a splash of white wine vinegar, a dash of Dijon mustard, or even a spoonful of capers for an extra punch.

This salad is all about celebrating fresh flavors and simple techniques. Once you’ve got the basics down, you can mix and match to create your own signature version.

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