Italian Seafood Salad Recipe

There's something undeniably magical about the fresh, briny aroma of Italian Seafood Salad drifting through the kitchen. With its vibrant colors, tender seafood, and zesty lemon-herb dressing, this dish transports you straight to the coast of Italy—no passport required.

this Recipe

I first tasted this salad during a summer trip to the Amalfi Coast, where a seaside trattoria served it as part of a traditional Christmas Eve “Feast of the Seven Fishes.” One bite and I was hooked. Now, it’s become a go-to for everything from holiday spreads to light summer lunches.

What I love most is how versatile and refreshing this salad is. It’s packed with protein, low in fat, and bursting with Mediterranean flavor—plus, it's naturally gluten-free. Let’s dive into why this Italian classic deserves a spot in your regular recipe rotation.

Why You’ll Love This Italian Seafood Salad

Say hello to your new favorite seafood dish. This Italian Seafood Salad brings together a variety of ocean-fresh flavors in a light, tangy marinade that’s as bright as it is satisfying.

It’s perfect for entertaining. This salad looks absolutely stunning on a platter, with colorful shrimp, calamari, and mussels arranged like edible art. It’s a showstopper that’s sure to impress guests—ideal for holidays, summer get-togethers, or special family dinners.

Fast prep, elegant results. While it looks fancy, this recipe comes together in under 45 minutes. The seafood cooks quickly, and the marinade just needs a little time in the fridge to work its magic.

It’s light, healthy, and protein-packed. With no heavy sauces or cream, this dish is low in calories and carbs but high in flavor. The olive oil and lemon dressing gives it a heart-healthy boost, while the seafood offers lean protein and omega-3s.

Customize it your way. Whether you’re a shellfish fanatic or prefer more mild flavors, you can mix and match the seafood based on what you love—or what’s on sale at the market. It’s easy to adapt while keeping the dish authentically Italian.

This salad is a celebration of simplicity and freshness, making it a standout option year-round.

Ingredients Notes

The beauty of Italian Seafood Salad lies in its simplicity. Every ingredient serves a purpose, balancing flavor, texture, and visual appeal to create a dish that feels indulgent but stays light and bright.

Shrimp are the backbone of this salad. I recommend using large shrimp (16/20 size), peeled and deveined, with tails left on for presentation. They cook in just a few minutes and add a lovely sweetness that plays perfectly with the lemony dressing.

Calamari (squid) provides a tender chew and a slightly briny flavor that anchors the salad’s coastal vibe. Slice the cleaned tubes into rings and blanch them briefly to keep them tender—not rubbery. Tentacles are optional but traditional and delicious if you have them.

Mussels or clams bring a beautiful ocean aroma and a dramatic touch to the plate. Steam them just until they open, then remove them from their shells for easy eating. Be sure to discard any that don’t open during cooking.

Octopus adds a unique texture and a more adventurous flair. It needs a bit longer to cook, so if you’re including it, simmer until tender and chill before slicing. If octopus feels intimidating, feel free to skip it or swap it for more shrimp or scallops.

The dressing is a simple emulsion of extra virgin olive oil, fresh lemon juice, minced garlic, chopped parsley, and a touch of red pepper flakes. It’s light, zippy, and brings everything together without overpowering the seafood.

You’ll also need a large bowl for mixing, a steamer or pot with a strainer insert, and plenty of ice to cool the seafood quickly after blanching.

How To Make This Italian Seafood Salad

Creating this zesty seafood salad might sound complex, but it’s actually a breeze once you get into the rhythm. The trick is to prep each type of seafood just right, then let the dressing pull it all together.

Start by prepping your ice bath—you’ll need a large bowl filled with ice and cold water to stop the cooking immediately and preserve the perfect tender texture. Have this ready before you begin cooking any seafood.

Bring a large pot of salted water to a boil. Begin with the shrimp, cooking them for just 2-3 minutes until they turn pink and opaque. Use a slotted spoon to transfer them straight into the ice bath. Let them chill completely, then drain and pat dry.

Next, blanch the calamari. Drop the rings and tentacles into the same pot and cook for just about a minute or so—any longer and they’ll toughen up. Quickly move them to the ice bath, then drain and dry once cooled.

Steam the mussels or clams in a separate pot with a splash of white wine, garlic, and a pinch of salt. Cover and cook over medium heat for about 5-6 minutes, just until they open. Remove from the pot, let cool, and pick the meat from the shells.

If you’re using octopus, simmer it gently in salted water with a bit of vinegar and bay leaf for 45-60 minutes until fork-tender. Once cooled, slice into bite-sized pieces.

Now, it’s time to assemble. In a large mixing bowl, combine all the cooled seafood. Pour over the dressing and toss gently to coat every bite. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Serve chilled or at room temperature. The whole process takes about 45 minutes (plus chilling time), and the result is a stunning, flavorful salad that tastes like summer on a plate.

Storage Options

One of the best things about this seafood salad is how well it holds up. In fact, it often tastes even better after a night in the fridge as the flavors deepen.

Store any leftovers in an airtight container in the refrigerator. The salad will stay fresh for up to 2 days. After that, the texture of the seafood can become a little too soft.

Avoid freezing this dish—the delicate nature of seafood doesn’t hold up well to freezing and thawing. You’ll lose that wonderful texture and brightness.

To reheat—well, don’t! This salad is meant to be served cold or at room temp. Simply pull it out of the fridge about 20 minutes before serving to take the chill off and revive the flavors.

Variations and Substitutions

This salad is wonderfully adaptable to your tastes, dietary needs, or what's fresh at the market.

If you’re not a fan of mussels or clams, leave them out and double up on shrimp or calamari. The flavor will still be fresh and briny without being too “seafood-forward.”

For a more luxurious touch, toss in some scallops—just give them a quick sear or poach and add them in with the rest of the seafood.

If you’d like a little crunch, consider folding in some thinly sliced celery or fennel before serving. Both add a crisp texture and a complementary flavor that brightens the whole dish.

Want to make it more filling? Serve the seafood salad over a bed of arugula or mixed greens, or alongside a warm bowl of crusty bread to soak up the dressing.

And for a zesty twist, stir in some capers or chopped green olives. They add a punchy brininess that plays beautifully with the lemon and garlic.

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