Italian Seafood Salad Recipe

There's something truly magical about the fresh, briny aroma of seafood mingling with zesty lemon and herbs. Italian Seafood Salad—known as Insalata di Mare in Italy—is a vibrant, refreshing dish that’s both elegant and surprisingly simple to prepare.

this Recipe

I first fell in love with this salad during a summer trip to the Amalfi Coast, where it was served as part of a casual seaside lunch. Since then, it’s become a staple for special occasions in my home—especially around the holidays or any time I want to impress guests without too much fuss.

This crisp, citrusy salad is perfect as an appetizer or a light main course. Let's dive into why you'll love making it at home.

Why You’ll Love This Italian Seafood Salad

Get ready to impress without stress—this seafood salad is light, luxurious, and bursting with Mediterranean flavor.

First, it’s incredibly quick and easy to pull together. With a bit of prep and a quick blanch or steam, you’ll have a dish that tastes like it came straight from a coastal trattoria. Most of the time goes into chilling, letting the flavors marinate beautifully.

It’s also a make-ahead dream. In fact, it tastes even better after a few hours in the fridge, making it the ideal dish to prep the night before a dinner party or holiday meal.

Another great perk? This salad is healthy yet indulgent. Loaded with lean protein from shellfish and dressed in olive oil and citrus, it’s naturally low in carbs and high in flavor, with no need for heavy sauces.

Finally, it’s incredibly versatile. You can mix and match seafood based on what’s fresh or what you already have—shrimp, calamari, mussels, scallops, even octopus all shine in this dish.

Now let’s take a look at what you’ll need to create this show-stopping salad.

Ingredients Notes

This dish keeps it simple and clean, relying on high-quality ingredients to do most of the work. Each one adds a layer of freshness and texture that makes this salad so memorable.

Shrimp are a must in most seafood salads. Look for medium-sized, peeled and deveined shrimp. They cook quickly and offer a sweet, tender bite that pairs beautifully with citrus and herbs.

Calamari (squid) adds a bit of chew and a beautiful visual texture with its delicate rings. Be sure to clean the squid thoroughly and cook it briefly—just 1–2 minutes—to keep it tender and not rubbery.

Scallops are optional but highly recommended for their buttery texture. Bay scallops work well here since they’re smaller and don’t require slicing. If you’re using sea scallops, cut them into bite-size pieces before cooking.

Lemon juice and zest give the dish its signature brightness. Use fresh lemons only—bottled juice just doesn’t have the same zing or complexity.

Extra virgin olive oil is essential for finishing the dish. Choose a high-quality, fruity oil, as it’s one of the main flavor carriers in the recipe.

You’ll also want a large mixing bowl for tossing everything together, and a large pot for blanching or steaming the seafood quickly. Tongs and a slotted spoon make transferring ingredients a breeze.

How To Make This Italian Seafood Salad

Creating this light and refreshing salad is easier than it looks—just a few steps and a little patience as it chills.

Start by preparing all your seafood. If your shrimp and squid aren’t already cleaned, take time to peel, devein, and slice them into uniform pieces. Rinse your mussels or clams if using, and keep everything on ice while you prep.

Bring a large pot of salted water to a boil. Blanch each type of seafood separately, starting with the shrimp. They’ll turn pink and firm up in about 2 minutes. Use a slotted spoon to transfer them to an ice bath immediately to stop the cooking and preserve that tender texture.

Next, cook the calamari for just 1–2 minutes until opaque. Overcooking will make them rubbery, so be vigilant. Repeat the blanching process with scallops and any other shellfish you’re including. Mussels or clams should be steamed until they just open—discard any that stay closed.

Once all seafood is cooled, drain well and pat everything dry with paper towels. This helps the dressing stick better and prevents excess water from diluting your flavors.

In a large bowl, combine the seafood with chopped celery, parsley, minced garlic, lemon juice, lemon zest, and a generous drizzle of olive oil. Toss gently but thoroughly, making sure every piece is coated in citrus and herbs.

Cover and refrigerate for at least 2 hours, or up to 24 hours. Before serving, taste and adjust seasoning with salt, black pepper, and a touch more lemon or oil if needed.

Storage Options

This Italian Seafood Salad stores surprisingly well—perfect for prepping ahead.

For short-term storage, keep the salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, although it’s best enjoyed within the first 24 hours for peak texture and flavor.

If you’re serving it at a party, keep the bowl over a larger bowl of ice to ensure food safety, especially if it will be sitting out for a while.

Freezing is not recommended, as the delicate texture of the seafood doesn’t hold up well after thawing. You’d lose the refreshing appeal that makes this salad so special.

To reawaken flavors before serving leftovers, let the salad sit at room temperature for 15–20 minutes and add a fresh drizzle of olive oil and lemon juice.

Variations and Substitutions

One of the best parts of Italian Seafood Salad is how easily you can customize it based on your preferences or what’s available at the market.

If you’re feeling adventurous, try adding octopus. Simmered until tender and chopped into bite-sized pieces, it adds a slightly smoky, meaty dimension that elevates the dish.

You can swap out scallops for crabmeat—just be sure to use real lump crab if possible. Its sweet, delicate flavor is a great addition and requires no cooking.

For a spicy twist, add a pinch of red pepper flakes or a dash of Calabrian chili oil to the dressing. It brings a subtle heat that pairs beautifully with the cool citrus.

No celery on hand? Use thinly sliced fennel for a touch of anise flavor and extra crunch. It’s a refreshing variation that still keeps the Mediterranean profile intact.

If you prefer an alcohol-based marinade, a splash of white wine vinegar or dry white wine in place of some lemon juice adds depth and sharpness.

Feel free to experiment and make this salad your own. The core concept—fresh seafood tossed with vibrant, zesty ingredients—is endlessly adaptable and always impressive.

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