Fresh, bright, and bursting with ocean flavors, this Italian Seafood Salad brings Mediterranean summer memories to your kitchen! 🍋🌿
A Personal Story: Memories by the Sea 🌊
Growing up, my summers were filled with long afternoons at my Nonna’s house by the coast.
Family would gather under the big lemon trees, sharing stories, laughter, and plates of seafood so fresh it tasted like the sea itself.
One dish always stole the show: Insalata di Mare — Italian Seafood Salad.
It wasn’t just food. It was a celebration of life, tradition, and love.
The bright lemon dressing, the tender shrimp, the briny mussels, and the crunchy celery — it was all perfect.
Today, I’m sharing this cherished family recipe with you.
It’s simple, fresh, healthy, and a true Italian classic.
Whether you’re hosting a holiday feast, planning a romantic dinner, or just craving a light, flavorful meal, this Italian Seafood Salad will transport you straight to the Italian coast.
Are you ready to bring a little bit of Italy to your table?
Why You’ll Love This Italian Seafood Salad ❤️
Packed with high-quality protein from fresh seafood.
Dressed with healthy fats like extra virgin olive oil.
Naturally low carb, gluten-free, and keto-friendly.
Bursting with vibrant Mediterranean flavors.
Quick to prepare and perfect for meal prep.
High in essential nutrients like omega-3 fatty acids and antioxidants.
Ingredients You’ll Need 🛒
Let’s dive into the fresh and simple ingredients that make this Italian Seafood Salad unforgettable:
1/2 pound shrimp, peeled and deveined
(Choose medium-size shrimp for the perfect bite.)1/2 pound calamari, cleaned and sliced into rings
(Tender and slightly sweet, calamari adds an authentic touch.)1/2 pound scallops
(Look for dry-packed scallops for the best flavor.)1/2 pound mussels, cleaned and debearded
(Fresh mussels bring briny flavor and beautiful texture.)1/2 pound cooked octopus, chopped (optional)
(Adds a unique, rich taste — highly recommended!)1/2 cup celery, thinly sliced
(For crunch and freshness.)1/4 cup red onion, thinly sliced
(Gives a mild bite and beautiful color.)1/4 cup fresh parsley, chopped
(Brightens the entire dish.)1/4 cup extra-virgin olive oil
(Use the highest quality you can find — it matters!)2 tablespoons fresh lemon juice
(Nothing beats the flavor of freshly squeezed lemon.)1 tablespoon red wine vinegar
(Balances the richness of the seafood.)2 cloves garlic, minced
(Adds a punch of aromatic flavor.)Salt and black pepper, to taste
(Essential for seasoning every bite.)Red pepper flakes, to taste (optional)
(For a gentle spicy kick.)Lemon wedges, for serving
(Adds extra freshness right before eating.)
Equipment You’ll Need 🔪🍳
You don’t need fancy equipment to make this seafood salad, but a few tools will make it easier:
Large pot: For boiling and blanching the seafood.
Slotted spoon: To easily lift the seafood out of hot water.
Mixing bowls: For tossing and marinating the salad.
Sharp knife and cutting board: For prepping vegetables and octopus.
Colander: For draining seafood quickly.
Tongs: To gently mix without breaking delicate seafood.
Can you make this recipe without special tools?
Yes! If you don’t have a slotted spoon, just use a regular spoon carefully.
No tongs? Your hands work perfectly (just be gentle).
Keep it simple — Italian food is all about rustic ease.
Ingredient Notes: Why Every Detail Matters 🧂
Shrimp: Fresh is best, but frozen works if thawed properly. Avoid pre-cooked shrimp for better flavor absorption.
Calamari: Quick cooking is key — overcooking makes it rubbery.
If you can’t find calamari, substitute with small cuttlefish or omit it.Scallops: Choose dry scallops (not “wet” or treated) for better searing and taste.
Bay scallops cook faster than sea scallops — adjust timing if using.Mussels: Always discard any mussels that don’t open after cooking.
You can substitute with clams if you prefer.Octopus: Cooking your own octopus can be intimidating.
Many markets sell pre-cooked octopus — tender and ready to chop!
No octopus? No problem — just add extra shrimp or scallops.Celery and Red Onion: These crunchy vegetables balance the softness of the seafood beautifully.
If you don’t love raw onion, soak slices in cold water for 10 minutes to mellow the flavor.Parsley: Flat-leaf parsley is traditional.
Curly parsley works too but has a milder taste.Olive Oil: The star of the dressing.
Invest in cold-pressed, extra-virgin olive oil for the richest flavor.Lemon and Vinegar: These acids brighten and tenderize the seafood.
Don’t skip them! You’ll miss that fresh, lively flavor.Garlic: Use fresh cloves — garlic powder won’t have the same depth.
How to Make Italian Seafood Salad: Step-by-Step
Step 1: Prepare the Shrimp
Bring a large pot of salted water to a boil.
Add the peeled and deveined shrimp.
Boil for about 2 minutes, just until the shrimp turn pink and curl slightly.
Remove them immediately with a slotted spoon and place them into a bowl of ice water to stop the cooking.
Drain and set aside.
Step 2: Prepare the Calamari
In the same pot of boiling water, add the cleaned and sliced calamari rings.
Boil for about 1–1½ minutes, just until they turn opaque.
Quickly remove them and place them into the ice water bath to chill.
Drain and set aside.
Step 3: Prepare the Scallops
If the scallops are large, slice them in half horizontally.
Add the scallops to the boiling water and cook for about 1½–2 minutes until just opaque.
Immediately transfer them into the ice water bath.
Drain and set aside with the shrimp and calamari.
Step 4: Prepare the Octopus (Optional)
If using cooked octopus, chop it into bite-sized pieces.
If you need to cook fresh octopus, simmer it in salted water for 40–50 minutes until tender, then cool and chop.
Add the octopus pieces to the bowl with the other seafood.
Step 5: Prepare the Mussels
In a large skillet, heat a tablespoon of extra-virgin olive oil over medium heat.
Add one clove of minced garlic and cook until fragrant (about 30 seconds).
Add the cleaned and debearded mussels.
Cover with a lid and steam for about 4–5 minutes, until the mussels open.
Discard any mussels that do not open after cooking.
Remove the mussels from their shells if desired for easier eating, or leave them in for presentation.
Step 6: Mix the Seafood Together
Place all cooked and cooled seafood (shrimp, calamari, scallops, octopus, and mussels) into a large mixing bowl.
Add the thinly sliced celery and thinly sliced red onion.
Sprinkle the freshly chopped parsley over the top.
Gently toss everything together with clean hands or a wide spatula.
Step 7: Make the Dressing
In a small bowl, whisk together:
¼ cup extra-virgin olive oil
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 cloves of minced garlic
A pinch of salt, black pepper, and optional red pepper flakes.
Taste and adjust seasoning if needed.
Step 8: Dress the Salad
Pour the dressing over the seafood and vegetable mixture.
Toss gently to coat everything evenly without breaking apart the delicate seafood.
Cover the bowl with plastic wrap and refrigerate for at least 1–2 hours before serving.
Stir gently once or twice during chilling to redistribute the dressing.
Step 9: Serve the Italian Seafood Salad
Serve the salad cold or allow it to come slightly to room temperature if preferred.
Arrange on a serving platter or individual plates.
Garnish with extra chopped parsley and lemon wedges on the side.
Quick Pro Tips:
Use a wide, shallow bowl for easier tossing without breaking seafood.
Always cool seafood completely before dressing for the best texture.
Marinate longer (up to overnight) for stronger flavor.
Pro Tips for Italian Seafood Salad
Use Only the Freshest Seafood: Fresh shrimp, scallops, and mussels make a huge difference. Frozen seafood works, but fresh seafood will give you the best texture and flavor.
Don’t Overcook the Seafood: Seafood cooks quickly. Overcooking can make it rubbery or tough. Always keep an eye on your pot or skillet.
Marinate Long Enough: Giving the salad enough time to marinate allows the dressing to soak into the seafood, creating a more flavorful bite.
Tips for the Best Italian Seafood Salad 🥄
Use Fresh Lemon Juice, Not Bottled
Fresh lemon juice brightens the dish and gives it a clean, crisp flavor. Bottled lemon juice can taste metallic.
Chill Before Serving
Always chill the salad for a few hours before serving. Cold seafood salad tastes better and has a firmer texture.
Slice Veggies Thin
Thin slices of celery and onion blend better with the delicate seafood, ensuring you get a balanced bite every time.
Ingredient Notes
Shrimp: Choose medium-sized shrimp (31/40 count per pound) for the perfect balance between texture and flavor.
Calamari: Tender and slightly sweet, calamari adds a nice chewy element. Avoid overcooking to keep it tender.
Scallops: Use dry-packed sea scallops. They are sweet, meaty, and perfect for absorbing the dressing.
Mussels: Mussels bring a briny, ocean-like freshness. Always clean and debeard them properly.
Octopus: Optional but recommended. It adds an interesting texture. If using, make sure it’s cooked until tender before adding.
Celery and Red Onion: Fresh crunch and slight sharpness that cuts through the richness of the seafood.
Parsley: Adds a fresh, herby note that lightens the whole dish.
Olive Oil, Lemon Juice, Red Wine Vinegar: These ingredients create a classic, bright Mediterranean dressing.
Equipment Needed
Large Pot: To boil the shrimp, calamari, and scallops.
Large Skillet with Lid: To steam the mussels.
Mixing Bowls: For combining ingredients and tossing the salad.
Sharp Knife and Cutting Board: For chopping vegetables and seafood.
Can you make this without special equipment?
Yes! If you don’t have a skillet with a lid, you can steam the mussels in a covered saucepan. A basic kitchen setup works just fine.
Common Questions (Q&A)
Q: Can I make Italian Seafood Salad ahead of time?
A: Yes! This salad tastes even better after marinating for a few hours or overnight.
Q: Can I substitute different seafood?
A: Absolutely. Try adding lobster, crab, or clams if you want to get fancy.
Q: How long will it keep in the fridge?
A: Up to 2 days. Always store it in an airtight container.
Q: Can I use frozen seafood?
A: Yes, but thaw it completely and pat it dry to avoid extra water in your salad.
Final Thoughts
Italian Seafood Salad brings the fresh taste of the sea right to your table. It’s bright, fresh, and packed with flavor.
Making it feels like a little celebration. Whether you’re hosting a dinner party, looking for a healthy holiday appetizer, or simply treating yourself to something special, this seafood salad delivers.
Don’t be afraid to experiment. Try different seafood, adjust the spice level, or add your favorite herbs. Cooking is all about making it your own.
Ready to dive into the fresh flavors of Italy? 🍋🦐