Italian Seafood Salad Recipe

There's something magical about the briny, fresh scent of seafood mingling with lemon, garlic, and parsley. This Italian Seafood Salad, or Insalata di Mare, is light yet deeply flavorful—a perfect celebration of ocean flavors in every bite.

I first had this dish on a summer trip to the Amalfi Coast, where it was served cold on a terrace overlooking the sea. Since then, I’ve recreated it countless times at home. It's now a staple for special occasions and summer gatherings, always impressing with its elegance and simplicity. Best of all, it’s surprisingly easy to make and keeps well, making it perfect for prepping ahead.

Let’s dive into why you’ll love this Italian Seafood Salad.

Why You'll Love This Italian Seafood Salad

Get ready to meet your new favorite show-stopping appetizer or light meal. This Italian Seafood Salad isn’t just beautiful—it’s bursting with flavor and easy enough for even beginner cooks to master.

First, it's fresh and light, making it the ultimate summer dish. The mix of tender seafood with crisp celery, bright lemon juice, and a hint of chili flakes makes each bite vibrant and refreshing.

It’s incredibly versatile. You can serve it as a starter, main, or even as part of an antipasto spread. And if you're entertaining, this salad is a total crowd-pleaser—visually stunning and easy to portion.

Time-saving bonus: it’s perfect to make ahead. In fact, the flavors only get better after a few hours in the fridge, meaning you can prep it in the morning and forget about it until dinner.

And let’s not forget that this dish is naturally low-carb, gluten-free, and packed with protein, making it ideal for health-conscious eaters or anyone looking for a lighter option that doesn’t skimp on flavor.

Now, let’s talk about the ingredients that bring this elegant salad to life.

Ingredients Notes

The magic of this Italian Seafood Salad lies in the quality of its simple, fresh ingredients. Each component is chosen to highlight the natural sweetness of the seafood and create a perfectly balanced dish.

Shrimp is a staple in this salad, and it cooks up quickly to a juicy, slightly firm texture. Be sure to peel and devein them, and don’t overcook—just a couple of minutes in boiling water is all it takes for them to turn perfectly pink and tender.

Calamari, or squid, adds a tender, almost creamy bite that contrasts beautifully with the shrimp. The key is a quick blanching; too long in the pot and they’ll turn rubbery. Slicing the calamari into thin rings keeps the texture delicate and inviting.

Scallops bring a touch of sweetness and richness to the salad. I prefer using small bay scallops, which cook quickly and absorb the dressing well. If you're using larger sea scallops, simply cut them into bite-sized pieces before cooking.

Octopus is optional but highly recommended for an authentic touch. If you’re using pre-cooked octopus, just give it a quick rinse and chop it into bite-sized chunks. Fresh octopus needs to be simmered until tender—this takes longer but rewards you with a velvety texture and deep flavor.

You’ll also need a few pantry staples to tie everything together: fresh lemon juice, good olive oil, minced garlic, flat-leaf parsley, and red pepper flakes. Together, these ingredients create a zesty, slightly spicy marinade that elevates the seafood without overpowering it.

No special equipment is needed here—just a large pot for boiling, a strainer, and a big mixing bowl for tossing everything together.

How To Make This Italian Seafood Salad

Bringing this Italian Seafood Salad to life is much simpler than it looks. The key is prepping your seafood properly and allowing enough time for the flavors to meld.

Start by bringing a large pot of salted water to a boil. Begin with the seafood that takes longest to cook—typically the octopus if you're using it fresh. Simmer until tender, which can take up to an hour depending on size. Once cooked, remove it from the water and let it cool before slicing.

Next, quickly cook the shrimp, scallops, and calamari one at a time in the same boiling water. Each only needs about 1-2 minutes—just until opaque and tender. Use a slotted spoon to remove each batch and plunge them into a bowl of ice water to stop the cooking process. This helps preserve their delicate texture and keeps the salad vibrant.

While the seafood chills, you can whisk together the dressing: fresh lemon juice, minced garlic, extra virgin olive oil, chopped parsley, and a pinch of red pepper flakes. Season with salt and pepper to taste. The balance of acid and oil is what gives this salad its signature brightness.

Drain the cooled seafood well and pat it dry with a clean towel. Add it all to a large bowl along with thinly sliced celery for crunch. Pour the dressing over the top and toss gently to coat every piece. Let the salad chill for at least an hour before serving—this allows the flavors to blend beautifully.

Altogether, the process takes about 45 minutes, plus chilling time. The result? A restaurant-quality seafood salad that’s as stunning as it is satisfying.

Storage Options

One of the best things about Italian Seafood Salad is how well it stores. In fact, it often tastes even better the next day after the flavors have fully developed.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to keep it cold, as seafood can spoil quickly at room temperature.

If you plan to serve the salad later, toss it again just before serving to redistribute the dressing and refresh the flavors. A small splash of lemon juice can help brighten it back up if needed.

Avoid freezing this salad, as the texture of the seafood can become rubbery and unappealing once thawed. This dish is best enjoyed fresh or within a couple of days.

To reheat (if desired), gently warm it in a pan over low heat—but honestly, it’s best served cold or at room temperature.

Variations and Substitutions

What makes Italian Seafood Salad so versatile is how easy it is to tweak based on what you have on hand or your personal preferences.

For a more budget-friendly version, skip the scallops and octopus and double up on shrimp and calamari. You’ll still get that satisfying mix of textures and ocean flavor.

If you’re not a fan of octopus or can’t find it fresh, try using cooked mussels or clams instead. Their briny, buttery taste complements the salad beautifully and adds extra visual interest.

Love spice? Add more red pepper flakes or a finely chopped chili pepper to the dressing for a fiery kick. Conversely, leave it out altogether if you're serving those who prefer a milder flavor.

Don’t have fresh parsley? Fresh basil or even a bit of dill can work in a pinch. Each herb brings its own unique character to the dish.

Feel free to add in extras like halved cherry tomatoes, olives, or even capers for more Mediterranean flair. This salad welcomes customization—just keep the focus on balance and freshness.

No matter how you choose to adapt it, this Italian Seafood Salad is sure to impress. So go ahead—get creative, and let the flavors of the sea inspire your next meal.

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