Italian Seafood Salad Recipe

There's something irresistibly elegant about a well-made Italian Seafood Salad. With its mix of tender calamari, briny shrimp, and sweet scallops all tossed in a zesty lemon-garlic dressing, this dish is a celebration of the sea — light, bright, and perfect for warm weather gatherings.

I first had a version of this salad at a tiny seaside trattoria on the Amalfi Coast, and it was love at first bite. Ever since, I’ve been trying to recreate that experience at home, and after much trial and error, this recipe has become my go-to. It's simple enough for a weeknight meal but impressive enough for company.

Let’s dive into what makes this Italian Seafood Salad such a standout dish.

Why You'll Love This Italian Seafood Salad

Get ready to fall in love with your new favorite seafood dish. This Italian Seafood Salad is not only a feast for the taste buds, but also incredibly flexible and fresh.

First, it’s amazingly light and refreshing. Thanks to a citrusy vinaigrette and the naturally delicate flavors of seafood, it’s never heavy — making it a great option for summer meals or as a starter for a larger Italian feast.

It’s also surprisingly easy to prepare. While it might look fancy, the actual cooking is minimal. Most of the work is just prepping the seafood and whisking up a simple dressing. It’s a lot of flavor for very little effort.

And let’s not forget that this recipe is perfect for entertaining. It can be made in advance and served chilled, which means less stress and more time to enjoy your guests.

Best of all, the salad is incredibly customizable. Not a fan of scallops? Swap them for chunks of lobster or even crab meat. Want to keep it low-budget? Use only shrimp and calamari. The flavors still sing no matter how you mix it up.

Now let’s take a closer look at the ingredients that bring it all together.

Ingredients Notes

The beauty of this Italian Seafood Salad lies in the freshness of its ingredients. With just a handful of components, each one shines — so choosing quality is key.

Shrimp is a staple in this recipe. I prefer using medium-sized, peeled and deveined shrimp. They cook quickly and have a juicy texture that soaks up the lemony dressing beautifully. If you can get wild-caught, even better — the flavor difference is noticeable.

Calamari, or squid, adds a slightly chewy contrast to the tender shrimp. The trick is to cook it quickly, just until opaque, to avoid that dreaded rubbery texture. I like using cleaned tubes sliced into rings, which look beautiful in the final presentation.

Scallops bring a luxurious sweetness to the salad. I go for small bay scallops when available — they cook fast and require little prep. If using larger sea scallops, just slice them into bite-sized pieces before poaching.

The dressing is a simple blend of lemon juice, olive oil, garlic, and parsley. Don’t skimp on the olive oil — a good quality extra virgin one adds rich body and depth. Freshly minced garlic gives it zing, while flat-leaf parsley brings brightness and color.

You’ll need a large pot for blanching the seafood and a slotted spoon or spider strainer to lift them out as each type finishes cooking. A large mixing bowl and a whisk for the dressing will round out your equipment needs.

How To Make This Italian Seafood Salad

Making this salad is all about careful timing and keeping things chilled and fresh. Once you’ve prepped your seafood, the rest falls into place with ease.

Start by filling a large pot with water and adding a generous pinch of salt. Bring it to a gentle boil — you want to poach the seafood, not overcook it. Prepare a large bowl of ice water to stop the cooking once each seafood component is done.

Begin with the shrimp. Drop them into the boiling water and cook for 2-3 minutes, or until they turn pink and start to curl. Scoop them out with a slotted spoon and plunge them into the ice bath to chill.

Next, add the calamari rings. These cook even faster — about 1-2 minutes is all it takes. As soon as they turn opaque, move them to the ice bath as well. Be careful not to walk away — they go from perfect to overcooked very quickly.

Now it’s time for the scallops. These will take around 2 minutes, depending on their size. Like the others, you’ll want to remove them the moment they’re opaque and firm to the touch. Into the ice bath they go.

While the seafood chills, you can whisk together the dressing. In a small bowl, combine freshly squeezed lemon juice with minced garlic, a pinch of sea salt, and cracked black pepper. Slowly drizzle in the olive oil while whisking to emulsify, then stir in the chopped parsley.

Drain the seafood and pat it dry gently with paper towels. Toss everything together in a large bowl with the lemon-garlic dressing. Let it sit in the fridge for at least 30 minutes before serving — this gives the flavors time to meld and mellow.

From start to finish, this dish takes about 45 minutes to make, including chilling time. What you’ll end up with is a salad that’s vibrant, flavorful, and restaurant-quality in every bite.

Storage Options

This Italian Seafood Salad stores beautifully, making it a smart choice for meal prep or make-ahead entertaining.

Once assembled, you can store the salad in an airtight container in the refrigerator for up to 2 days. After that, the seafood may begin to lose its ideal texture.

If you're prepping components ahead, consider storing the dressing separately and tossing it with the seafood just before serving. This keeps everything crisp and bright.

Avoid freezing this salad. The delicate seafood doesn’t thaw well and will likely become rubbery.

To re-serve leftovers, remove the container from the fridge about 20 minutes before eating to take the chill off. Stir gently and taste — a fresh squeeze of lemon can help revive the flavors.

Variations and Substitutions

One of the best things about this salad is how flexible it is. You can tailor it to your tastes, your budget, or whatever you have on hand.

If you prefer a spicier version, add a pinch of red pepper flakes to the dressing or a dash of hot sauce before tossing. It adds a subtle kick that balances the citrus beautifully.

For a more Mediterranean twist, try adding sliced celery, thinly sliced fennel, or Kalamata olives. These ingredients add crunch and complexity without overwhelming the seafood.

Not into scallops? Swap them for cooked mussels or chopped cooked lobster tail. The key is to keep the seafood tender and mild to let the dressing shine.

If you're looking to keep costs down, you can make this with just shrimp and calamari and still get a fabulous result. Add canned or jarred artichoke hearts for a little something extra.

You can also play with the herbs — fresh dill or basil work beautifully in place of parsley, especially if you're serving this salad as part of a summer spread.

Don’t be afraid to make this recipe your own. The base is solid, and the flavors are forgiving — perfect for experimenting and discovering your perfect version of Italian Seafood Salad.

Print