Italian Seafood Salad Recipe

There's something undeniably magical about the refreshing, briny taste of Italian Seafood Salad on a warm summer day. Tender calamari, sweet shrimp, and succulent scallops mingle with crisp vegetables and a zesty lemon dressing that’s bright enough to wake up your whole palate.

this Recipe

I first tasted this dish on a trip to the Amalfi Coast, where a little seaside trattoria served it so simply, yet so perfectly, I’ve been chasing that flavor ever since. Now, it’s a staple at our family gatherings—especially during the holidays or whenever we want to bring a little coastal sunshine to our table.

Get ready to dive into a dish that’s as vibrant and elegant as it is simple to make.

Why You'll Love This Italian Seafood Salad

Get ready to fall in love with a dish that’s light, luxurious, and bursting with flavor. Italian Seafood Salad is a celebration of fresh ingredients and bright Mediterranean flavors, all in one bowl.

First off, it’s surprisingly easy to make. Don’t be intimidated by the seafood! With just a few simple steps, you can bring this restaurant-quality dish to life in your own kitchen.

It’s also wonderfully healthy. Packed with lean protein, fresh vegetables, and heart-healthy olive oil, this salad is as nourishing as it is delicious. It’s low-carb, dairy-free, and naturally gluten-free—perfect for a range of dietary preferences.

Another big win? This salad is ideal for entertaining. You can prep everything in advance and serve it chilled, making it the perfect make-ahead dish for dinner parties, holidays, or casual outdoor lunches.

Lastly, it’s incredibly versatile. You can mix and match your seafood choices based on what’s fresh or on sale, and the salad still turns out beautifully every time.

Let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The beauty of this Italian Seafood Salad lies in its simplicity—fresh seafood, crunchy vegetables, and a bright, citrusy dressing all work in perfect harmony.

Shrimp are one of the main proteins in this dish. Go for medium to large shrimp, peeled and deveined. You can leave the tails on for presentation or remove them for easier eating. Be sure not to overcook them—they should be just pink and opaque, tender but not rubbery.

Calamari (squid) adds a delicate, slightly sweet flavor and a satisfying chew. You’ll want to use both the rings and tentacles if possible. A quick boil—just a minute or two—is all it takes to keep them tender.

Scallops bring a buttery richness to the mix. Small bay scallops are ideal, but if you only have larger sea scallops, just slice them into bite-sized pieces before poaching. They cook quickly and add a soft, melt-in-your-mouth texture.

Celery and red onion provide crunch and balance the seafood’s richness. The celery stays crisp and refreshing, while the red onion brings a gentle sharpness. If you’re sensitive to raw onion, you can soak it in a little cold water beforehand to mellow the flavor.

Lemon juice, olive oil, and fresh herbs form the base of the dressing. Use the best extra virgin olive oil you can find, as its flavor really shines through. Fresh parsley is traditional, but a bit of chopped basil or mint can add a lovely twist.

No fancy tools required—just a large pot for poaching the seafood, a mixing bowl, and a sharp knife. A slotted spoon will also come in handy when transferring seafood from the pot to your ice bath.

How To Make This Italian Seafood Salad

Making this salad is all about timing and technique, but don’t worry—it’s easier than it sounds. We’ll cook each type of seafood separately, chill it quickly, and then toss it all together with fresh veggies and a zingy dressing.

Start by bringing a large pot of salted water to a boil. While you wait, prepare an ice bath in a separate bowl. This will stop the cooking immediately and keep your seafood perfectly tender.

Begin with the shrimp, which usually take the longest. Boil them for 2-3 minutes, just until they turn pink and opaque. Use a slotted spoon to transfer them to the ice bath.

Next up, the calamari. Drop the rings and tentacles into the boiling water and cook for just 1 to 2 minutes—any longer and they’ll get rubbery. Into the ice bath they go.

Finally, the scallops. These cook very quickly—about 1-2 minutes, depending on their size. You’ll know they’re done when they’re firm and opaque. Chill them right away to preserve their texture.

While the seafood chills, thinly slice your celery and red onion, and chop your fresh parsley. In a small bowl, whisk together lemon juice, olive oil, a pinch of salt, and cracked black pepper to taste.

Drain the seafood well and pat it dry with paper towels. Combine it with the veggies in a large mixing bowl, then drizzle on the dressing. Toss gently until everything is well coated.

Cover and refrigerate for at least 30 minutes before serving. This lets all the flavors meld and makes the salad taste even better.

Altogether, the process takes about 45 minutes from start to finish, including chilling time. What you’ll end up with is a fresh, elegant salad that’s perfect as a starter, light lunch, or centerpiece for a festive spread.

Storage Options

Italian Seafood Salad is best served chilled, and luckily, it stores well too. You can keep any leftovers in an airtight container in the refrigerator for up to 2 days. Just make sure everything is well-drained to prevent excess liquid from collecting.

Avoid freezing this salad, as the texture of the seafood and vegetables doesn’t hold up well after thawing. The delicate flavors and tender textures are best enjoyed fresh.

If you’re making this dish ahead of time, you can prepare all the components and store them separately. Just mix the seafood, vegetables, and dressing about 30 minutes before serving for the best results.

To reheat? Don’t. This is strictly a cold salad. Warming it up would ruin the textures, especially of the squid and scallops. Simply give it a gentle stir and serve straight from the fridge.

Variations and Substitutions

This salad is wonderfully flexible—feel free to adapt it based on what you love or what’s available.

If mussels or clams are in season, go ahead and add them! Steam them until they just open, then remove from the shells and chill before tossing into the salad.

Not a fan of calamari? You can skip it and increase the amount of shrimp or scallops instead. The flavors still come together beautifully without it.

For extra color and crunch, add cherry tomatoes, sliced fennel, or even diced cucumber. They play well with the zesty lemon dressing and add a refreshing bite.

Craving some heat? Add a pinch of red pepper flakes or a finely chopped fresno chili to the dressing. The mild spice gives the salad a little kick without overpowering the seafood.

If you want a more filling version, try tossing the salad with a bit of cooked orzo pasta or cannellini beans. It turns this light appetizer into a satisfying lunch.

Don’t be afraid to play with flavors here—this recipe is a canvas for your creativity. Once you’ve mastered the basics, you can mix, match, and season to your heart’s content.

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