Italian Seafood Salad Recipe

There's something truly magical about a chilled Italian seafood salad on a warm summer day. Brimming with tender shrimp, sweet scallops, and a bright lemony dressing, this classic antipasto is as refreshing as it is satisfying. Each bite offers a burst of briny freshness, perfectly complemented by crisp vegetables and fragrant herbs.

this Recipe

I first fell in love with this dish during a family trip to the Amalfi Coast, where every trattoria served their own version of insalata di mare. Back home, I’ve adapted the recipe into a simple, make-ahead favorite that’s now a staple for summer gatherings and holiday feasts alike. Light, vibrant, and surprisingly easy to prepare, this seafood salad is sure to become a standout on your table too.

Let’s dive into why this dish deserves a spot in your recipe rotation.

Why You’ll Love This Italian Seafood Salad

Get ready to meet your new favorite seafood dish. This Italian seafood salad is bursting with flavor, but light enough to serve as a starter or main dish any time of year.

First, it’s incredibly fresh and zesty. A quick blanch in boiling water keeps the seafood tender while locking in all that natural flavor. Tossed with lemon juice, olive oil, and parsley, the dressing enhances without overpowering.

It’s also surprisingly easy to make. Despite looking like something from a fancy seafood restaurant, the ingredients are simple, and most of the work is just a bit of chopping and boiling. You don’t need to be a professional chef to pull this off beautifully.

This recipe is perfect for entertaining. You can make it hours in advance – even the day before – which makes it ideal for dinner parties, holiday spreads, or potlucks. The flavors only get better as it marinates in the fridge.

And finally, it's wonderfully customizable. You can tailor the mix of seafood to your taste or to what’s fresh at your local market. It works just as well with calamari and mussels as it does with crab or lobster.

Let’s take a closer look at the key ingredients that make this salad so irresistible.

Ingredients Notes

The beauty of Italian seafood salad lies in its simplicity. Each ingredient has a purpose – from the briny seafood to the bright dressing – creating a dish that’s both elegant and approachable.

Shrimp are a staple in this salad. Choose medium or large shrimp, peeled and deveined, with tails removed for easier eating. A quick boil in salted water brings out their sweet, tender flavor. Be sure not to overcook them – as soon as they turn pink and curl, they’re done.

Scallops add a buttery, delicate texture to the mix. Bay scallops are ideal because of their small size and natural sweetness. If using sea scallops, cut them into smaller pieces for even distribution throughout the salad.

Calamari (squid) lends a pleasantly chewy contrast. Cleaned squid tubes can be sliced into rings and cooked just until opaque. Overcooking will make them rubbery, so keep a close eye as they simmer.

Celery and red onion bring a fresh crunch and sharpness that balances the richness of the seafood. Slice them thinly to avoid overpowering the more delicate components.

Fresh lemon juice, extra-virgin olive oil, and chopped parsley make up the dressing – a simple trio that lets the seafood shine. The lemon adds brightness, the olive oil adds richness, and the parsley gives it a fresh, herbal finish.

You won’t need much special equipment – just a large pot for boiling, a colander for draining, and a bowl for tossing everything together. A sharp knife and cutting board will handle the rest.

How To Make This Italian Seafood Salad

This salad may look impressive, but it’s a breeze to prepare. The key is to cook each type of seafood just right and let the flavors meld as it chills.

Start by prepping your seafood. Rinse the shrimp, scallops, and squid under cold water and pat them dry. Slice the squid into thin rings and set all the seafood aside while you bring a large pot of salted water to a boil.

Blanch each type of seafood separately to ensure perfect texture. Begin with the scallops, simmering them for about 1-2 minutes until they turn opaque. Use a slotted spoon to transfer them to an ice bath to stop the cooking. Repeat the process with the shrimp (about 2-3 minutes) and squid rings (just 1 minute is usually enough). Once all the seafood is cooled, drain it well and place it in a large mixing bowl.

Next, thinly slice your celery and red onion. You want delicate slivers, not thick chunks, to keep the salad light and balanced. Add the vegetables to the bowl with the seafood.

Now it’s time for the dressing. In a small bowl, whisk together fresh lemon juice, a generous pour of extra-virgin olive oil, salt, and freshly cracked pepper. Pour this over the seafood mixture and toss gently to coat. Stir in a handful of chopped fresh parsley for that classic Italian flavor.

Let the salad chill in the refrigerator for at least one hour – though longer is better. This resting time allows all the ingredients to soak up the bright, tangy dressing.

From start to finish, you’re looking at about 30-40 minutes of prep time, plus chilling. The final result is a beautifully balanced salad that’s cool, vibrant, and perfect for sharing.

Storage Options

Italian seafood salad is one of those rare dishes that actually improves with a little time. If you have leftovers, you're in luck – this salad keeps beautifully.

Store the salad in an airtight container in the refrigerator for up to three days. The lemon juice and olive oil help preserve the freshness, and the flavors will continue to develop over time.

Avoid freezing, as the texture of the seafood will suffer once thawed. Seafood, especially shrimp and scallops, can become rubbery after being frozen and reheated.

To serve leftovers, simply give the salad a quick stir and a fresh sprinkle of parsley or lemon juice to brighten it back up. No need to reheat – this dish is best enjoyed cold or at room temperature.

Variations and Substitutions

One of the best things about this seafood salad is how easily you can make it your own. It’s flexible, forgiving, and fun to customize based on your preferences or what’s in season.

Try mixing up the seafood combination. Add steamed mussels, crabmeat, or even chunks of lobster if you’re feeling fancy. Just be sure to cook each type properly and cool it before tossing it in.

If you don’t have scallops on hand, cooked white fish like cod or halibut can work as a substitute. Flake it gently into the salad to avoid it breaking apart too much.

Not a fan of squid? No problem. Leave it out and add more shrimp or another shellfish. This recipe is very adaptable to different textures and tastes.

For a little extra zing, consider adding capers or sliced olives. They add a briny pop that pairs beautifully with the citrus dressing.

Feeling bold? Add a pinch of red pepper flakes or a splash of white wine vinegar to the dressing for a bit more kick. It’s a great way to elevate the flavor profile while staying true to the dish’s Italian roots.

Whether you stick to the traditional recipe or give it your own spin, don’t be afraid to experiment. This salad is all about letting fresh ingredients shine – and there’s no wrong way to enjoy that.

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