Italian Seafood Salad Recipe

There's nothing quite like the briny freshness of Italian Seafood Salad to bring the taste of the Mediterranean straight to your kitchen. With tender calamari, sweet shrimp, and a lemony olive oil dressing, this refreshing antipasto is a vibrant showstopper that's perfect for holidays or warm-weather gatherings.

I still remember the first time I had this dish at a tiny seaside trattoria in Naples. It was served chilled on a bed of arugula, drizzled with olive oil so fragrant I wanted to bottle it up and take it home. Re-creating it in my own kitchen became a mission — and now, it’s a cherished part of our holiday table.

This salad is light but satisfying, easy to prep ahead, and crowd-pleasing — whether you’re hosting Feast of the Seven Fishes or just craving something coastal and clean. Let's dive into what makes it so special.

Why You'll Love This Italian Seafood Salad

Get ready to impress your guests (or just treat yourself) with this fresh, zesty seafood salad that tastes like summer in a bowl.

First off, it’s surprisingly simple. While it looks fancy and tastes like it’s straight from a coastal restaurant, this dish requires just a few quick boils and a flavorful toss in vinaigrette. No complicated cooking techniques needed.

It’s ideal for making ahead. In fact, it gets better after chilling for a few hours! That makes it perfect for parties or dinners when you want to prep in advance and still serve something elegant.

The flavor is out of this world. Between the garlic, lemon juice, fresh parsley, and extra-virgin olive oil, each bite is bright, herby, and balanced. Add the natural sweetness of shrimp and calamari and you've got perfection.

It’s endlessly customizable. While the traditional version sticks to shrimp, calamari, and maybe scallops, you can toss in mussels, octopus, or even chunks of cooked white fish. It’s a “clean out the seafood drawer” kind of recipe that still tastes gourmet.

So if you’re ready to bring some Italian coastal charm to your table, let’s talk ingredients.

Ingredients Notes

The magic of this Italian Seafood Salad lies in the quality of its ingredients — simple, fresh, and bursting with Mediterranean flavor.

Shrimp are the heart of this salad. Use medium to large peeled and deveined shrimp, ideally wild-caught. Boil them just until pink and firm — overcooking can make them rubbery. If you have access to fresh shrimp, even better.

Calamari (squid) adds wonderful texture. Go for cleaned squid tubes and tentacles if you can find them. A quick boil for 1–2 minutes is all it takes. They should turn opaque and tender, never chewy.

Celery gives the salad crunch and contrast. Thinly sliced, it offers a crisp, fresh bite that plays beautifully against the soft seafood.

Lemon juice and zest bring brightness and acidity. Use fresh lemons — bottled juice won’t give the same zing. Zest adds an extra layer of citrus aroma.

Olive oil, especially a good quality extra virgin, is the backbone of the dressing. Its richness balances the acidity and gives the salad that signature Italian flavor.

For equipment, you’ll just need a large pot for boiling seafood, a slotted spoon, and a mixing bowl for tossing everything together. A mandoline can help with paper-thin celery slices, but isn’t required.

How To Make This Italian Seafood Salad

Making this seafood salad is easier than you might think — and most of the time is hands-off chilling!

Start by bringing a large pot of salted water to a boil. Prepare an ice bath in a separate bowl to shock the seafood after boiling — this keeps everything tender and preserves the color.

Boil the shrimp first, cooking just until they turn pink and firm — usually about 2–3 minutes. Immediately transfer them to the ice bath to stop the cooking process.

Next, boil the calamari (squid) for just 1–2 minutes. It should turn opaque and curl slightly. Overcooked squid becomes rubbery, so watch closely. Transfer it to the ice bath as well.

Once cooled, drain and pat the seafood dry with paper towels. Transfer to a large bowl. Add thinly sliced celery, chopped parsley, minced garlic, and lemon zest to the bowl.

In a separate small bowl or jar, whisk together the lemon juice, olive oil, salt, pepper, and a pinch of red pepper flakes (optional). Pour this vinaigrette over the seafood mixture and toss gently to coat.

Cover and refrigerate for at least an hour, or up to 8 hours. This rest time allows the flavors to mingle and deepen. Just before serving, taste and adjust seasoning with more lemon or salt if needed.

This dish is typically served chilled or at room temperature, often on a bed of greens or with crusty bread on the side. Total time? Less than 30 minutes of active cooking, plus some chill time for peak flavor.

Storage Options

Refrigeration is key with this salad. Store it in an airtight container in the fridge for up to 2 days. Beyond that, the texture of the seafood can become mushy or overly firm.

If you’re preparing ahead, you can boil the seafood the day before and store it separately, then toss everything together the morning of your event.

Avoid freezing — the delicate textures of shrimp and calamari don’t hold up well once thawed. The salad can become watery and the seafood rubbery.

To reheat (though it’s best served cold), you can let it sit at room temperature for 30 minutes. Do not microwave — it will ruin the texture.

Variations and Substitutions

This salad is incredibly forgiving and flexible — here’s how you can make it your own.

Add octopus or scallops. If you can find cooked octopus or want to boil some yourself, it’s a luxurious addition. Scallops are sweet and tender, especially when halved and quickly poached.

Toss in mussels or clams. Steamed and shelled mussels or baby clams add an authentic Italian seafood vibe and look gorgeous on a platter.

Try different herbs. While parsley is traditional, basil or even dill can offer a unique twist. Just go light on strong herbs like tarragon or rosemary.

Make it spicy. Add a pinch of crushed red pepper flakes or finely diced fresh chili for a kick that balances the lemon and oil.

Swap celery for fennel. Thinly sliced fennel bulb adds a mild licorice flavor and extra crunch — a perfect companion to seafood.

However you personalize it, this Italian Seafood Salad is a dish worth repeating. Don’t be afraid to get creative with your seafood picks — it’s meant to celebrate the sea in all its delicious variety.

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