Introduction

Best Italian Seafood Salad, also known as Insalata di Mare, is bright, elegant, and refreshingly light—featuring tender seafood tossed with lemon, olive oil, garlic, and fresh herbs. This classic Italian dish highlights the natural sweetness of seafood without heavy sauces, making it perfect for warm weather, holidays like Christmas Eve, or any occasion that calls for something fresh and refined. Simple technique and high-quality ingredients are the keys to success.

Why you’ll love this recipe

Light, fresh, and flavorful
No heavy sauces or mayonnaise
Elegant but surprisingly simple
Perfect for holidays and entertaining
Can be made ahead

Ingredients (serves 6)

1 lb calamari (squid), cleaned and sliced into rings
½ lb shrimp, peeled and deveined
½ lb bay scallops or sea scallops (halved if large)
1 lb mussels or clams, scrubbed (optional but traditional)
¼ cup extra-virgin olive oil
3 tbsp fresh lemon juice
2 cloves garlic, finely minced
¼ cup fresh parsley, finely chopped
Salt and black pepper to taste
Optional: celery, thinly sliced; red pepper flakes; lemon zest

Essential Tools and Equipment

Large pot
Slotted spoon
Mixing bowl
Knife + cutting board
Colander

Step-by-step process (detailed)

1. Prepare an ice bath

Fill a large bowl with ice and water. This will be used to stop cooking and keep the seafood tender after blanching.

2. Cook the calamari

Bring a large pot of salted water to a boil. Add calamari and cook 60–90 seconds until just opaque and tender. Immediately transfer to the ice bath, then drain well.

3. Cook the shrimp

Return the water to a boil. Add shrimp and cook 2–3 minutes until pink and just cooked through. Transfer to the ice bath, then drain thoroughly.

4. Cook the scallops

Add scallops to the boiling water and cook 1–2 minutes until just opaque. Transfer to the ice bath and drain.

5. Steam the shellfish (if using)

In a separate pot, add mussels or clams with a splash of water. Cover and steam over medium-high heat for 4–6 minutes until shells open. Discard any that remain closed. Remove meat from shells and cool.

6. Make the dressing

In a large bowl, whisk olive oil, lemon juice, garlic, parsley, salt, and black pepper until well combined. The dressing should be bright and lightly seasoned.

7. Assemble the salad

Add all cooled, well-drained seafood to the bowl. Toss gently to coat evenly without breaking the seafood.

8. Chill and marinate

Cover and refrigerate for 1–2 hours. This resting time allows the flavors to meld and the seafood to absorb the dressing.

9. Serve

Taste and adjust seasoning. Serve chilled or lightly cool with crusty bread and lemon wedges.

Mistakes to avoid

Overcooking seafood — rubbery texture
Skipping the ice bath — carryover cooking
Not draining well — watery salad
Overpowering with garlic masks seafood flavor
Serving immediately — less developed taste

Variations of Best Italian Seafood Salad

Shrimp-Only — simple and budget-friendly
Spicy — add red pepper flakes
Celery Crunch — add thinly sliced celery
Citrus Twist — add orange zest
No Shellfish — skip mussels or clams

Tips for storage & make-ahead

Refrigerate up to 2 days
Best made the day before serving
Stir gently before serving
Do not freeze (texture suffers)

Frequently Asked Questions

Is this served cold or warm?
Traditionally served chilled or cool.

Can I use frozen seafood?
Yes—thaw completely and pat dry before cooking.

Why blanch instead of sauté?
Blanching keeps the seafood clean, tender, and neutral for marinating.

What should I serve with it?
Crusty bread, olives, or a simple green salad.

Conclusion

Best Italian Seafood Salad celebrates simplicity and technique—letting fresh seafood shine with just lemon, olive oil, and herbs. Elegant yet approachable, this dish is a staple of Italian celebrations and warm-weather tables alike. Once mastered, it becomes a timeless recipe you’ll return to whenever you want something light, refined, and unmistakably Italian.