Italian Seafood Salad Recipe

There's something undeniably luxurious about a chilled Italian Seafood Salad on a warm evening. The mix of tender shrimp, briny calamari, and sweet scallops tossed in a lemony olive oil dressing feels like a taste of the Mediterranean, no passport required.

I first fell in love with this dish during a summer trip to the Amalfi Coast, where seafood is as fresh as the morning tide. After returning home, I spent weeks perfecting my own version — one that's quick enough for weeknight dinners but elegant enough for entertaining. It’s light, refreshing, and surprisingly easy to make, with bright flavors that just scream summer.

Let’s dive into why this dish deserves a spot in your recipe rotation.

Why You'll Love This Italian Seafood Salad

Get ready to fall head over heels for this refreshing and zesty Italian favorite. This Italian Seafood Salad is more than just a dish — it's an experience that transports you straight to a seaside trattoria.

First, it’s incredibly simple to prepare. With a few basic techniques and a handful of fresh ingredients, you can whip this up in about 30 minutes. No complicated steps or fancy tools needed — just good food made well.

It's also incredibly light and healthy. Packed with lean protein and dressed in a simple vinaigrette instead of a heavy sauce, it’s the kind of meal that leaves you satisfied without feeling weighed down. Perfect for summer meals, holiday spreads, or anytime you want something fresh and vibrant.

Budget-conscious? You’ll love that you can tailor this recipe to fit your grocery list. Use whatever seafood is on sale or already in your freezer. The flavors still shine thanks to the citrusy dressing and herb blend.

And perhaps the best part? It’s make-ahead friendly. In fact, it tastes even better after the flavors have mingled in the fridge for a few hours. That makes it ideal for prepping in advance for a party, picnic, or easy weeknight dinner.

Let’s take a closer look at the key ingredients that bring this seafood salad to life.

Ingredients Notes

What makes this Italian Seafood Salad so delightful is the way each ingredient contributes its own unique flavor and texture. Choosing fresh, high-quality components is the secret to making this dish truly shine.

Shrimp are one of the stars here. I like to use medium-sized shrimp that have been peeled and deveined, with the tails removed for easy eating. Cook them just until they turn pink and slightly firm — overcooking can make them rubbery.

Calamari, or squid, adds that classic Mediterranean flair. You’ll want to slice the tubes into rings and include the tentacles if you have them. Cook the squid briefly, just until it’s opaque and tender. Any longer and you risk a chewy texture.

Scallops offer a sweet, buttery richness that rounds out the seafood trio. If you’re using large sea scallops, cut them into quarters so they match the size of the other seafood. Like the shrimp and squid, they only need a couple of minutes in boiling water to cook through.

Celery and red onion bring crunch and zing to the salad. Thinly slicing the onion and soaking it in cold water for 10 minutes helps mellow its bite while preserving that sharp edge that plays so well with the lemony dressing.

The dressing is where the magic happens. A blend of fresh lemon juice, extra virgin olive oil, minced garlic, and a handful of chopped parsley ties everything together. It’s bright, garlicky, and loaded with fresh flavor.

You don’t need any special equipment, but a large pot for boiling the seafood and a roomy mixing bowl for tossing everything together will make things easier. A slotted spoon and a mesh strainer can help with removing the seafood from the water quickly.

How To Make This Italian Seafood Salad

Bringing this flavorful Italian Seafood Salad together is much easier than it looks. With a bit of multitasking, you'll have it prepped, dressed, and chilling in no time.

Start by preparing your poaching water. Bring a large pot of salted water to a gentle boil. You don’t want a rolling boil here — a gentle simmer keeps the delicate seafood from getting tough. While the water heats, prep your seafood: peel the shrimp, slice the squid into rings, and quarter the scallops if they’re large.

Begin cooking the seafood in batches, starting with the shrimp. Drop them into the simmering water and cook for just 2–3 minutes until pink and opaque. Use a slotted spoon to transfer them to an ice bath to stop the cooking. Repeat the process with the scallops, followed by the squid. The squid only needs about 45–60 seconds to turn tender — keep a close eye on it.

While the seafood chills, prep the vegetables. Thinly slice the red onion and soak it in a bowl of ice water to tame its sharpness. Chop the celery into thin, diagonal slices for extra crunch and visual appeal. Roughly chop a generous handful of fresh parsley — you’ll want it ready for the dressing.

To make the dressing, whisk together fresh lemon juice, extra virgin olive oil, minced garlic, salt, and pepper. Adjust to taste — I like mine with a strong lemon kick, but you can balance it however you prefer.

Drain the chilled seafood and pat it dry with paper towels. In a large bowl, combine the shrimp, scallops, squid, red onion, and celery. Pour the dressing over the top and toss gently until everything is evenly coated. Finish with the chopped parsley and give it one more toss.

Cover the bowl and refrigerate the salad for at least one hour before serving. This resting time allows the flavors to meld beautifully. Serve chilled, garnished with lemon wedges if desired.

Storage Options

This Italian Seafood Salad holds up beautifully in the fridge, making it an ideal make-ahead dish for gatherings or meal prep.

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Because seafood can become rubbery over time, it’s best enjoyed within that window.

If you're making this salad for a party, you can prep the seafood and vegetables separately a day in advance. Combine everything and dress the salad the morning of your event for the freshest flavor.

Freezing is not recommended. The texture of cooked seafood, especially squid and scallops, doesn’t hold up well after thawing. Stick to the fridge for storage.

To re-serve, simply give the salad a gentle stir and, if needed, a fresh squeeze of lemon juice to brighten things up before plating.

Variations and Substitutions

This dish is incredibly flexible — think of the recipe as a foundation you can build on with your favorite flavors or what you have on hand.

You can easily swap in different seafood. Mussels or clams (steamed and removed from the shell) are great additions, and even chunks of cooked lobster can elevate this into something truly decadent.

Not a fan of calamari? No problem. Add more shrimp, or try imitation crab for a more affordable and kid-friendly alternative. It won’t be traditional, but it’ll still be tasty.

Add-ins like halved cherry tomatoes, capers, or even thinly sliced fennel can bring a new dimension to the dish. A pinch of red pepper flakes will add a subtle heat if you like things a little spicy.

For a heartier version, toss the salad with cooked pasta like orzo or ditalini for a seafood pasta salad twist. Just be sure to adjust the seasoning and dressing amount to coat everything evenly.

Don’t be afraid to play with herbs, either. While parsley is classic, fresh basil or dill can completely change the flavor profile and make the dish feel new again.

Once you make this Italian Seafood Salad your own, it’s bound to become a staple in your kitchen — perfect for impressing guests or treating yourself to something light and satisfying.

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