Italian Seafood Salad Recipe

There’s something magical about the bright, briny aroma of an Italian Seafood Salad drifting through the kitchen. With tender shrimp, sweet scallops, and a zesty lemon-garlic dressing, this dish feels like a seaside vacation served up in a bowl.

I first tasted this salad on a summer trip to the Amalfi Coast, where locals served it chilled as an elegant starter before grilled fish and pasta. Since then, I’ve recreated it for countless dinner parties and holiday feasts—and it never fails to impress. Light, fresh, and bursting with Mediterranean flavor, this recipe is a true celebration of the sea.

Perfect as an appetizer or light main course, this Italian Seafood Salad is surprisingly easy to pull together. Let’s dive into what makes it so special.

Why You'll Love This Italian Seafood Salad

If you’re looking for a refreshing and sophisticated dish that’s still weeknight-friendly, this Italian Seafood Salad checks all the boxes.

First, it’s incredibly light and healthy. With no heavy creams or fried components, this salad lets the natural sweetness of the seafood shine through. It’s high in protein, low in carbs, and naturally gluten-free.

Quick and easy is the name of the game here. While the seafood may seem fancy, most of the cook time is hands-off poaching. The lemony dressing comes together in seconds, and you can prep everything in advance.

It’s also a showstopper at gatherings. Whether you're hosting a summer barbecue or a festive Christmas Eve dinner (hello, Feast of the Seven Fishes!), this vibrant salad always grabs attention.

Lastly, it’s a great make-ahead option. In fact, the flavors improve as it chills. Make it the night before and let the lemon and garlic mingle with the seafood for an even more delicious result.

Once you’ve tried it, you’ll want to keep this recipe on repeat—let’s take a closer look at what goes into it.

Ingredients Notes

The beauty of an Italian Seafood Salad is how a few fresh, high-quality ingredients can deliver so much flavor. Each element brings something unique to the table.

Shrimp are the backbone of this salad. I recommend using medium-sized, peeled, and deveined shrimp. Cook them just until pink and opaque—overcooking will make them rubbery. If you’re using frozen, thaw them first under cold water for best texture.

Scallops add sweetness and a melt-in-your-mouth quality. I prefer small bay scallops, which are bite-sized and poach quickly. If you’re using larger sea scallops, just cut them into halves or quarters before cooking.

Calamari (squid) gives the salad that authentic Italian touch. Look for cleaned tubes and tentacles at your fish market. They only need a quick blanching—about one minute in boiling water—to become tender.

The lemon-garlic dressing is the soul of the dish. Fresh lemon juice, good-quality olive oil, minced garlic, and a hint of crushed red pepper flakes make a bold, tangy vinaigrette that ties all the seafood together. Don’t skimp on the fresh parsley—it adds a burst of color and freshness.

You’ll also need a few pantry staples like salt, pepper, and maybe a splash of white wine vinegar. And while no special equipment is required, having a large mixing bowl, a slotted spoon, and a good quality citrus juicer will make the process easier.

How To Make This Italian Seafood Salad

Making this Italian Seafood Salad is easier than it looks—it’s really all about timing and technique. Once you get the hang of the quick poaching method, it becomes second nature.

Start by preparing a large pot of salted water and bring it to a gentle boil. You’ll poach each type of seafood separately to ensure perfect doneness. Begin with the shrimp—they need about 2–3 minutes. As soon as they turn pink and curl, use a slotted spoon to transfer them to an ice bath to stop the cooking.

Next, add your scallops to the same pot. These cook even faster—just 1–2 minutes. Again, transfer to the ice bath the moment they turn opaque and feel slightly firm to the touch.

Finally, blanch your squid. If using tubes, slice them into rings first. Drop them into the boiling water and cook for 1 minute max. They’ll go from translucent to bright white very quickly. Into the ice bath they go!

Once your seafood is fully cooled, drain it thoroughly and pat it dry with paper towels. Excess water will dilute the dressing, so don’t skip this step.

In a large bowl, whisk together lemon juice, olive oil, minced garlic, salt, pepper, and a pinch of red pepper flakes. Add the seafood and toss gently to coat. Finish with lots of freshly chopped parsley, a touch of lemon zest, and let the salad chill for at least 30 minutes (or up to overnight) before serving.

From start to finish, this dish takes about 45 minutes, with most of that spent prepping and cooling. The result? A seafood lover’s dream that tastes like it came straight from the Italian coast.

Storage Options

This salad is ideal for making ahead, and storing it properly will help preserve its delicate flavors.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days, though it’s best enjoyed within 24 hours for optimal texture.

If you’re prepping ahead for a party, you can cook and chill the seafood earlier in the day, then toss it with the dressing and herbs about an hour before serving.

Because this dish contains cooked seafood, freezing is not recommended. The texture of shrimp, scallops, and calamari becomes rubbery once thawed from frozen after cooking.

To reheat? Don’t. This salad is meant to be served cold or at room temperature, and warming it will compromise the texture. Just give it a gentle toss and let it sit out for 10–15 minutes before serving if it’s too chilled.

Variations and Substitutions

One of the best things about this dish is how customizable it is. You can easily swap ingredients based on availability or preference.

Not a fan of scallops? Lump crab meat makes an elegant substitute that pairs beautifully with the lemon-garlic dressing. Just be sure to add it at the end since it doesn’t need cooking.

If you want to bulk it up into a full meal, consider adding cooked pasta—orzo works especially well. Toss it with the seafood and dressing for a more filling version of the salad.

For a bit of extra brightness, add cherry tomatoes or thinly sliced fennel. These ingredients complement the briny seafood and add a crunchy, refreshing bite.

Don’t eat shellfish? No problem. You can make a delicious variation using poached white fish like cod or halibut, along with blanched green beans and olives for an inland twist.

Want to spice things up? Add a finely chopped red chili pepper to the dressing for a little heat. Or toss in a few capers for extra brininess.

However you adapt it, this salad welcomes creativity. Don’t be afraid to play with the flavors—you might just discover a new favorite version!

Print