Name: Italian Seafood Salad Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1/2 lb shrimp, peeled and deveined; 1/2 lb calamari, cleaned and sliced; 1/2 lb scallops; 1/4 lb mussels, cleaned; 1/4 lb clams, cleaned; 1/4 cup celery, finely chopped; 1/4 cup red onion, finely sliced; 1/4 cup fresh parsley, chopped; 1/4 cup olive oil; 2 tbsp lemon juice; 1 tbsp red wine vinegar; 2 cloves garlic, minced; Salt and black pepper to taste; Optional: crushed red pepper flakes for heat

There's something about the briny aroma of freshly prepared Italian Seafood Salad that instantly transports me to a sun-drenched coastal village in southern Italy. This chilled salad bursts with tender shrimp, calamari, and mussels, tossed with a zesty lemon-garlic dressing that’s as light as it is flavorful.

The first time I made this dish, it was for my Nonna’s birthday – a family tradition where everyone brings a dish inspired by our roots. Since then, it’s become my go-to for warm-weather entertaining, quick weeknight dinners, or anytime I want something fresh and a little fancy. It’s easy to prepare ahead, looks stunning on the table, and feels like a vacation in every bite.

Ready to wow your guests with minimal effort? Let’s explore why this recipe deserves a permanent place in your rotation.

Why You’ll Love This Italian Seafood Salad

If you’re looking for a meal that’s as elegant as it is effortless, this Italian Seafood Salad checks all the boxes. It’s more than just a dish – it’s a celebration of Mediterranean flavor.

It’s surprisingly quick to make. Even though it looks like something you’d find at a fine seaside restaurant, this salad comes together in about 35 minutes. Most of the time is spent boiling water and letting the seafood chill – perfect for busy hosts or low-effort dinners.

It’s light, healthy, and naturally gluten-free. With no heavy sauces or creamy dressings, this salad is packed with protein and heart-healthy fats from olive oil and seafood. It's ideal for warm-weather meals or anyone looking for something nourishing and satisfying without feeling heavy.

It’s budget-friendly and customizable. You can adjust the seafood mix based on what’s in season or on sale – shrimp, squid, scallops, mussels, or even firm white fish all work beautifully. No need to break the bank on lobster (unless you want to!).

It’s make-ahead friendly. In fact, this salad tastes even better after a few hours in the fridge. That makes it perfect for entertaining – prep it in the morning and forget about it until dinner time.

Whether you're planning a dinner party or just want something bright and briny in the fridge, this dish has your back. Let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of this dish lies in its simplicity – fresh, quality ingredients do all the heavy lifting. Every element in this Italian Seafood Salad plays a role in bringing balance and bold flavor to the bowl.

Shrimp are the star of the show. I like using medium-sized, tail-off shrimp (31-40 count) for the perfect bite. Be sure to devein them if needed. They cook quickly and soak up the citrusy marinade beautifully.

Calamari (squid) brings tender texture and a slightly sweet flavor. Look for cleaned tubes and tentacles at your seafood counter. A quick 1-2 minute blanch is all they need – overcooked calamari turns rubbery fast, so watch closely!

Mussels or clams add a briny, oceanic depth that takes this salad to the next level. Steam them just until they open, then remove from shells and let them cool. Discard any that don’t open during cooking.

Fresh parsley and garlic bring brightness and bold Mediterranean flavor. Don’t skimp on the parsley – it adds color and a touch of peppery freshness. I also love adding a pinch of red pepper flakes for subtle heat.

Lemon juice and extra virgin olive oil form the heart of the dressing. Use the best quality you can find – with so few ingredients, every one counts. The lemon cuts through the richness of the seafood, while olive oil adds that silky, luxurious finish.

You won’t need any fancy tools – just a large pot for boiling seafood, a small saucepan for mussels, and a big mixing bowl. A slotted spoon and mesh strainer are helpful for quick cooling and draining.

How To Make This Italian Seafood Salad

This elegant dish may sound intimidating, but don’t worry – it’s incredibly straightforward once you get going. Here’s how I like to make it from start to finish.

Start by bringing a large pot of salted water to a gentle boil. While it heats, prep your seafood – peel and devein the shrimp, rinse your squid tubes and slice them into rings, and scrub the mussels clean under cold water.

Begin cooking the mussels in a small saucepan with a splash of water or white wine. Cover and steam just until they open, about 5 minutes. Remove them from the pot and discard any unopened ones. Let them cool, then remove the meat from the shells.

Once the water is boiling, cook the shrimp for 2-3 minutes or until just opaque. Use a slotted spoon to remove them and place in an ice bath. Repeat the same process for the squid, but only blanch it for 1-2 minutes – no more! Transfer to the same ice bath to stop the cooking and keep the texture perfect.

While the seafood chills, whisk together your dressing. Combine fresh lemon juice, minced garlic, olive oil, salt, pepper, and a sprinkle of crushed red pepper flakes. Taste and adjust – it should be zesty and bright.

Drain the cooled seafood and pat it dry with paper towels. In a large mixing bowl, toss everything together: shrimp, squid, mussels, fresh parsley, and the lemon-garlic dressing. Let it sit in the fridge for at least an hour before serving, so the flavors can fully meld.

Altogether, this salad takes about 35 minutes to prepare and yields a generous bowl of seafood heaven. Serve it chilled with lemon wedges and crusty bread for the ultimate coastal experience.

Storage Options

Because this is a chilled salad, storing leftovers is easy and stress-free. In fact, it tastes even better the next day.

Store the salad in an airtight container in the refrigerator for up to 3 days. Be sure to give it a quick toss before serving to redistribute the dressing and freshen up the herbs.

If you’re prepping ahead for an event, you can cook and chill the seafood the day before, then toss everything together a few hours before serving.

Freezing isn’t recommended for this dish. The texture of the seafood – especially squid – doesn’t hold up well after thawing.

To reheat? Don’t! This salad is meant to be enjoyed cold or at room temperature. Warming it up can toughen the seafood and dull the flavors.

Variations and Substitutions

One of my favorite things about Italian Seafood Salad is how flexible it is. You can easily swap in different seafood or herbs based on your taste or what’s available.

Try adding bay scallops or chunks of poached white fish like cod or halibut. Both blend in beautifully and soak up the lemon dressing just like shrimp and squid.

If you’re not a fan of mussels, use chopped crab meat (real or imitation) or even cooked lobster for a more decadent version. Just be sure to fold it in gently at the end.

Fresh basil, dill, or even a little mint can give the salad a unique twist. Each herb brings a slightly different dimension and pairs well with citrus and seafood.

For extra crunch, add thinly sliced fennel or celery. Their crisp texture and mild flavor complement the soft seafood perfectly and make the salad feel more substantial.

Don’t have fresh lemons? A splash of white wine vinegar or red wine vinegar can work in a pinch. Just adjust to taste and use a bit less, as vinegars are stronger than citrus.

The best part is that there’s no wrong way to make this salad your own. Play with the ingredients, trust your taste buds, and let the Mediterranean inspire you.