Italian Seafood Salad Recipe

There's something magical about the fresh, briny aroma of Italian Seafood Salad—like a breeze off the Amalfi Coast drifting into your kitchen. With its mix of tender shrimp, calamari, and other ocean treasures tossed in a light lemony dressing, this chilled antipasto is a celebration of Mediterranean flavor.

I was first introduced to this classic dish at my nonna’s Christmas Eve dinner—part of the traditional Feast of the Seven Fishes. Since then, it's become a year-round staple in my kitchen. Light yet satisfying, it’s perfect for everything from elegant dinners to casual backyard gatherings.

Let’s dive into why you’ll fall in love with this refreshing and vibrant dish.

Why You’ll Love This Italian Seafood Salad

Get ready to discover a dish that’s equal parts refreshing and elegant. This Italian Seafood Salad is more than just a side—it's an event in itself.

Perfect for Any Occasion
Whether you're planning a summer cookout, an upscale holiday meal, or a quiet dinner with friends, this salad fits right in. It’s served chilled, so it’s a fantastic make-ahead option that actually gets better as it sits.

Light, Fresh, and Flavor-Packed
Thanks to its citrusy dressing and fresh herbs, this dish is never heavy. The seafood is poached gently to keep it tender and sweet, while the dressing adds brightness without overpowering the delicate flavors.

Surprisingly Easy to Make
While it may look like something from an upscale Italian restaurant, this salad is surprisingly simple to put together. The prep work is minimal, and most of the cooking time is hands-off.

Customizable for Any Taste or Budget
Don’t love mussels? Leave them out. Can’t find octopus at your local store? No worries. This recipe is super flexible—just use what you love or what’s available.

Once you see how easy and crowd-pleasing this dish is, it’ll earn a permanent spot in your rotation.

Ingredients Notes

This dish may look fancy, but the ingredient list is refreshingly simple. The magic comes from using fresh, high-quality seafood and allowing each element to shine with minimal seasoning.

Shrimp are a must for Italian seafood salad. I like to use large or extra-large shrimp (peeled and deveined) for their meaty texture. Be careful not to overcook them—they should be just pink and opaque when done. If possible, buy them fresh or thaw them properly from frozen to keep that sweet flavor intact.

Calamari (squid) brings a wonderful tenderness when cooked just right. Slice the tubes into rings and include the tentacles if you have them. A quick 1-2 minute boil is all they need; any longer and they’ll turn rubbery. Calamari absorbs the lemony marinade beautifully.

Scallops or bay scallops add a buttery bite to this mix. I usually go with the smaller bay scallops for quicker cooking. They should be firm and opaque with no tough edges. If they’re large, you can halve or quarter them.

Octopus or mussels, if available, lend an authentic touch. Boiled octopus adds a chewy, flavorful dimension, while steamed mussels provide brininess and flair. These are optional but highly recommended for a truly Italian antipasto experience.

The dressing is what ties it all together: fresh lemon juice, good-quality olive oil, minced garlic, and fresh parsley. A touch of red pepper flakes adds just enough heat without overpowering the seafood.

No fancy equipment needed—just a large pot for poaching, a slotted spoon, a mixing bowl, and a sharp knife for prep.

How to Make This Italian Seafood Salad

Creating this vibrant Italian Seafood Salad is all about timing and simplicity. Here’s how to bring it all together with ease.

Start by preparing your seafood. If you're using frozen shrimp or calamari, make sure they're fully thawed and patted dry. Clean the mussels (if using), and have everything portioned and ready to go. Keeping your ingredients organized will make the cooking process smooth and stress-free.

Bring a large pot of salted water to a gentle boil. You’ll poach each type of seafood separately to ensure perfect texture. Start with the shrimp—they only need about 2-3 minutes until just pink and curled. Remove them with a slotted spoon and transfer to a large bowl of ice water to stop the cooking.

Next, cook the calamari rings and tentacles. Drop them into the simmering water and poach for just 1-2 minutes. Like the shrimp, they go straight into the ice bath to keep them tender and cool. Follow with your scallops—they usually need about 2-3 minutes depending on size.

If you’re adding octopus, boil it ahead of time until fork-tender—usually about 45-60 minutes, depending on the size. You can then slice it into bite-sized pieces. Mussels should be steamed separately in a covered pot with a splash of white wine until they open, which takes just a few minutes.

Once all the seafood is cooled, drain well and transfer everything to a large bowl. Add minced garlic, freshly chopped parsley, and a pinch of red pepper flakes. Pour in your lemon juice and olive oil, and toss gently to coat every piece in that bright, zesty dressing.

Let the salad marinate in the fridge for at least an hour before serving. This resting time allows the flavors to meld beautifully and gives the salad its signature zing. The total prep and cooking time is around 45 minutes, but you’ll want to plan ahead for chilling.

Storage Options

This salad keeps wonderfully well, making it ideal for meal prep or entertaining. Store it in an airtight container in the fridge for up to 3 days. The flavors continue to develop over time, so it’s even better the next day.

Avoid freezing this dish, as seafood tends to become mushy and lose its fresh flavor after thawing. If you're working ahead, you can poach the seafood a day early and assemble the salad closer to serving time.

For storing leftovers, use a glass or BPA-free plastic container with a tight seal. Make sure the seafood is completely cooled before sealing to prevent excess moisture.

To reheat, well… don’t! This salad is meant to be served cold or at room temperature. Simply give it a stir, maybe a fresh splash of lemon juice, and enjoy.

Variations and Substitutions

One of the best things about Italian Seafood Salad is its flexibility. It’s the perfect recipe to adapt based on what you have or love.

If you're not a fan of octopus or mussels, leave them out or substitute with extra shrimp or scallops. You’ll still get great texture and flavor without the added prep.

Want to add a little crunch? Try tossing in some thinly sliced celery or red onions. They add freshness and a nice contrast to the tender seafood.

For a spicier version, bump up the red pepper flakes or add a few thin slices of fresh chili pepper. It gives the salad a kick that pairs beautifully with the citrusy dressing.

Not into parsley? Swap it for fresh basil or chopped dill. The herb element is flexible, and each variation brings a unique twist.

You can even turn this into a main dish by serving it over a bed of arugula or alongside a scoop of farro or orzo. It’s elegant enough for dinner, yet light enough for lunch.

Don’t be afraid to experiment—this is a salad that invites creativity.

Craving a dish that’s light, bright, and just a little bit fancy? This Italian Seafood Salad has you covered. Whether you're serving it as an appetizer, a side, or a stand-alone dish, it's sure to impress. Give it a try—you might just start a new tradition of your own.

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