Italian Seafood Salad Recipe

There’s something undeniably elegant about a well-made Italian seafood salad. Brimming with tender shrimp, calamari, and briny mussels, all lightly dressed in olive oil, lemon, and fresh herbs, this dish captures the essence of coastal Italian cuisine in every bite.

this Recipe

I first had this salad on a trip to the Amalfi Coast, where a seaside trattoria served it chilled, alongside crusty bread and a crisp glass of white wine. Since then, it’s become a go-to for summer gatherings and holiday feasts alike. Fresh, zesty, and surprisingly simple to prepare, this salad is as perfect for casual lunches as it is for festive occasions. Let’s dive into what makes it so special.

Why You’ll Love This Italian Seafood Salad

Get ready to fall in love with a dish that brings a little taste of the Mediterranean straight to your kitchen. This Italian seafood salad is light, refreshing, and full of bright flavors that truly shine.

First, it's the perfect make-ahead dish. In fact, it tastes even better after a few hours in the fridge as the seafood soaks up all that zesty lemon and olive oil marinade. That makes it ideal for entertaining—one less thing to worry about the day of your event.

Second, it’s surprisingly easy to prepare. While it may look and sound fancy, all it takes is a few quick steps—poaching the seafood, chopping a few herbs and veggies, and tossing everything together. No complicated techniques, just fresh ingredients and simple methods.

It's also a great way to impress without breaking the bank. You can customize your seafood selection based on what’s available or on sale. Whether you opt for shrimp, scallops, squid, or mussels, it’s easy to keep this dish budget-conscious without sacrificing flavor.

And finally, this salad is incredibly versatile. Serve it as a starter, a light lunch, or part of a larger antipasti spread. It’s gluten-free, dairy-free, and naturally low-carb, making it a crowd-pleaser across dietary preferences.

Ready to bring a little coastal charm to your table? Let’s take a look at what you’ll need.

Ingredients Notes

The beauty of this Italian seafood salad lies in its simplicity and the quality of the ingredients. Each element has a role to play in building a bright, clean flavor profile that lets the seafood truly shine.

Shrimp are often the star of the show here. I like using medium-sized shrimp, peeled and deveined, with the tails off for easier eating. Boil them just until they turn pink and opaque—overcooking will lead to rubbery texture, so keep a close eye.

Calamari, or squid, adds a wonderful chewy contrast and takes on the marinade beautifully. Slice the tubes into rings and cook for no more than 2 minutes in boiling water to maintain that perfect tenderness. Don’t forget the tentacles—they’re full of flavor and look great in the salad.

Mussels or clams bring a briny richness that deepens the flavor profile. Clean them well and steam until they just open, then remove the meat from the shells. If you’re short on time, pre-cooked frozen mussels are a decent shortcut.

Celery and red onion are key for crunch and sharpness. Slice the celery thin for texture, and soak the red onion in a bit of cold water to mellow its bite before adding it to the salad. These crisp veggies balance out the tender seafood perfectly.

As for the dressing, you’ll want extra virgin olive oil, fresh lemon juice, parsley, and just a hint of garlic. Use the best quality oil you can find—it makes a difference. No creamy dressings or heavy sauces here—just clean, vibrant ingredients that enhance without overpowering.

You won’t need any fancy equipment to pull this off, just a large pot for boiling, a steamer or small saucepan for the mussels, and a big bowl for mixing everything together. A fine-mesh strainer is helpful when dealing with small seafood pieces, but not essential.

How To Make This Italian Seafood Salad

Making this seafood salad is easier than you might think, especially if you prep all your ingredients before you start. Once everything is chopped and ready, the process moves quickly.

Start by preparing each type of seafood. Bring a large pot of salted water to a boil. Begin with the shrimp—boil them for about 2-3 minutes or until pink, then transfer to an ice bath to stop the cooking. Repeat the process with the calamari, cooking just until they turn opaque and tender, no more than 1-2 minutes. Drain and cool completely.

For the mussels or clams, place them in a pot with a splash of white wine, garlic, and parsley. Cover and steam over medium-high heat until they open—about 5-7 minutes. Discard any that stay closed, then remove the meat from the shells and set aside. Let everything chill while you prep the rest of the salad.

Slice your celery thin and soak the red onion slices in ice water for about 10 minutes to soften their sharpness. Drain them well and pat dry. Chop the parsley finely and, if you like a little heat, add a small minced chili or a pinch of red pepper flakes for kick.

In a large bowl, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, and a bit of sea salt. Taste and adjust the ratio of lemon to oil to your liking—this dressing should be bright and zingy, not overly oily.

Toss all your cooled seafood and chopped vegetables into the bowl and mix gently until everything is evenly coated. Be careful not to break up the seafood—use a folding motion with a large spoon. Chill the salad for at least 1 hour before serving to let the flavors meld beautifully.

All in all, from prep to chill time, you’re looking at just over an hour. Most of that is hands-off, making it an ideal dish to prep in the morning or the night before a party. When you pull it from the fridge, it’s ready to serve—no reheating, no last-minute fuss.

Storage Options

This salad is best served cold and fresh, but it stores beautifully if you follow a few simple tips.

Keep the salad in an airtight container in the refrigerator for up to 2 days. The lemon juice helps preserve the seafood, but for the best texture and flavor, enjoy it within the first 24 hours.

If you’re making it ahead for a party, prepare the seafood and chop the vegetables the night before, but combine everything and add the dressing the day you plan to serve it. This helps keep the vegetables crisp and the seafood from getting overly soft.

Avoid freezing this dish. Seafood, especially shrimp and calamari, tends to become rubbery and watery once thawed, which would compromise the fresh texture that makes this salad so special.

To re-serve leftovers, simply stir gently and let it come to room temperature for about 10-15 minutes. If needed, refresh it with a squeeze of lemon juice and a drizzle of olive oil before serving.

Variations and Substitutions

One of the best things about this Italian seafood salad is how easy it is to customize based on your preferences or what’s available at your local market.

Not a fan of mussels? Swap them out for bay scallops or even chunks of firm white fish like cod or halibut. Just poach the fish gently until it flakes apart, then let it cool before adding.

Want a more colorful dish? Toss in cherry tomatoes, roasted red peppers, or olives. These ingredients bring extra brightness and a pop of color that’s beautiful on the plate.

For a more herbaceous twist, try mixing in fresh dill or basil with the parsley. Each brings its own unique freshness and aroma, and they pair beautifully with seafood.

Looking to make it a full meal? Serve the salad over a bed of arugula, butter lettuce, or even orzo pasta for a heartier dish. It turns into a light but satisfying lunch that’s perfect for warm weather.

And if you’re watching your sodium, skip the added salt and rely on the brininess of the seafood and olives to season the dish naturally. A touch of lemon zest can also heighten flavor without adding salt.

Don’t be afraid to experiment. The heart of this recipe is simple: fresh seafood, crisp vegetables, and a bright lemony dressing. Whether you stick to the classic or add your own twist, it’s hard to go wrong.

Print