Italian Seafood Salad
Italian Seafood Salad is a fresh, elegant, and colorful chilled dish made with tender shrimp, delicate calamari, optional scallops or white fish, crisp vegetables, olives, herbs, and a bright lemon-garlic dressing.
This recipe feels light but still deeply satisfying. The seafood brings natural sweetness and ocean flavor, while the lemon herb dressing adds freshness, acidity, and a clean Mediterranean finish.
It is perfect for holidays, summer gatherings, seafood dinners, antipasto platters, or any meal where you want something refreshing, beautiful, and full of flavor.
Why People Will Love Italian Seafood Salad Recipe
It is fresh, bright, and full of clean seafood flavor.
Shrimp adds sweetness, tenderness, and beautiful color.
Calamari gives the salad a classic Italian seafood texture.
Olives bring a salty, briny contrast.
Cherry tomatoes add juicy sweetness and freshness.
Celery, carrots, onion, and radishes add crunch and color.
Fresh parsley and basil make the salad taste vibrant.
The lemon herb dressing is light, tangy, garlicky, and refreshing.
It is served chilled, making it perfect for warm weather or parties.
It feels elegant but is still simple and rustic.
It can be served as an appetizer, side dish, or light main course.
The flavors become even better after chilling.
Key Ingredients
Shrimp:
Cooked shrimp gives the salad sweetness, color, and a tender bite. It is one of the main proteins and makes the dish feel generous.
Calamari:
Calamari adds classic Italian seafood character. When cooked briefly, it stays tender and delicate instead of chewy.
Scallops or White Fish:
This optional addition gives the salad more variety and makes it heartier. Scallops add sweetness, while firm white fish adds a mild, clean flavor.
Cherry Tomatoes:
Cherry tomatoes bring juicy brightness and a fresh red color that balances the seafood.
Green and Black Olives:
Olives add saltiness, richness, and a Mediterranean flavor that pairs beautifully with lemon and herbs.
Celery, Red Onion, Carrots, and Radishes:
These vegetables add crunch, freshness, and color. They keep the salad lively and balanced.
Fresh Parsley and Basil:
Fresh herbs give the salad a clean, aromatic finish and make the dressing taste brighter.
Lemon Herb Dressing:
Extra-virgin olive oil, lemon juice, red wine vinegar, garlic, Dijon mustard, Italian seasoning, oregano, and red pepper flakes create a dressing that is tangy, savory, and lightly spicy.
Expert Tips
Cook calamari only for 1 to 2 minutes so it stays tender.
Cool seafood quickly in ice water to stop the cooking process.
Drain all seafood very well before mixing.
Use fresh lemon juice for the brightest flavor.
Slice vegetables thinly so they blend well with the seafood.
Use both green and black olives for better color and flavor contrast.
Toss gently so the seafood does not break apart.
Chill the salad for at least 1 hour before serving.
Taste again after chilling because cold food often needs a little extra seasoning.
Add extra lemon juice right before serving if the salad tastes too rich.
Use good-quality olive oil because the dressing is simple.
Serve in a glass bowl to show off the beautiful colors.
Italian Seafood Salad
Ingredients
1 pound cooked shrimp, peeled and deveined
1 pound calamari, cleaned and sliced into rings, with tentacles if available
1/2 pound scallops or firm white fish pieces, optional
1 cup cherry tomatoes, halved
1/2 cup green olives
1/2 cup black olives
1/2 cup celery, thinly sliced
1/3 cup red onion, thinly sliced
1/2 cup carrots, thinly shaved or julienned
1/4 cup radishes, thinly sliced, optional
1/3 cup fresh parsley, chopped
2 tablespoons fresh basil, chopped, optional
Salt, to taste
Black pepper, to taste
Lemon Herb Dressing
1/3 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1 tablespoon red wine vinegar
2 garlic cloves, finely minced
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes, optional
Salt and black pepper, to taste
Instructions
Bring a large pot of salted water to a gentle boil.
Add the calamari and cook for about 1 to 2 minutes, just until tender and opaque. Do not overcook, or it may become rubbery.
Remove the calamari and place it in a bowl of ice water to cool quickly. Drain well.
If using scallops or firm white fish, gently poach them in the same water until just cooked through, then cool and drain.
In a large serving bowl, combine the cooked shrimp, calamari, scallops or fish if using, cherry tomatoes, green olives, black olives, celery, red onion, carrots, radishes, parsley, and basil.
In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, Dijon mustard, Italian seasoning, oregano, crushed red pepper flakes, salt, and black pepper.
Pour the dressing over the seafood and vegetables.
Toss gently until everything is evenly coated.
Cover and refrigerate for at least 1 hour to let the flavors blend.
Before serving, toss again and adjust with more lemon juice, olive oil, salt, or pepper if needed.
Serve chilled.
Serving Ideas
Serve this Italian seafood salad in a large glass bowl with extra lemon wedges on the side. It is delicious with crusty Italian bread, toasted baguette slices, crackers, or over a bed of crisp lettuce.
Pro Tip
For the best texture, cook the calamari very briefly and chill the salad before serving. The seafood should taste fresh, tender, lemony, and lightly garlicky, not heavy or overly oily.
Important Notes When Making Italian Seafood Salad
Do not overcook the calamari, or it can become rubbery.
The seafood should be fully cooled before mixing with the vegetables.
The salad is best served chilled.
The dressing should be bright and lightly garlicky, not too heavy.
Olives and seafood can already be salty, so season carefully.
Red onion can be soaked in cold water for a milder flavor.
Add delicate herbs near the end to keep them fresh.
The salad can be made ahead, but it is best enjoyed within 24 hours.
Keep the salad refrigerated until serving.
This dish should taste fresh, lemony, tender, and lightly briny.
How to Enjoy Italian Seafood Salad After Cooking
After the Italian Seafood Salad has chilled for at least 1 hour, gently toss it again so the dressing coats the seafood and vegetables evenly.
Serve it cold in a large glass bowl, shallow platter, or individual appetizer cups. Make sure each serving has a mix of shrimp, calamari, olives, tomatoes, vegetables, herbs, and dressing.
Add extra lemon wedges on the side so guests can brighten their portion. A final drizzle of olive oil, a sprinkle of parsley, or a little cracked black pepper makes the salad look fresh and finished.
This dish is wonderful with crusty Italian bread, toasted baguette slices, crackers, garlic crostini, or over a bed of crisp lettuce. It also pairs beautifully with antipasto, pasta dishes, grilled fish, or a light white wine-style meal.
For the best flavor and texture, serve the salad chilled but not icy cold. Let it sit at room temperature for about 5 to 10 minutes before serving so the olive oil softens and the flavors open up.
Nutrition Information
Approximate nutrition per serving, based on 6 servings and including shrimp, calamari, and optional scallops or white fish:
Calories: 345 kcal | Total Fat: 15 g | Saturated Fat: 2.2 g | Monounsaturated Fat: 9 g | Polyunsaturated Fat: 1.8 g | Cholesterol: 285 mg | Sodium: 620–1,050 mg depending on seafood, olives, added salt, Dijon mustard, and final seasoning | Total Carbohydrates: 12 g | Dietary Fiber: 3 g | Sugars: 4 g | Protein: 37 g
Additional estimate:
Calcium: 120–220 mg | Potassium: 650–950 mg | Iron: 2.5–4.5 mg | Vitamin A: 1,800–3,500 IU | Vitamin C: 30–55 mg | Vitamin B12: 2–5 mcg
Frequently Asked Questions:
What is Italian Seafood Salad?
Italian Seafood Salad is a chilled seafood dish made with shrimp, calamari, optional scallops or fish, vegetables, olives, herbs, and a lemon olive oil dressing.
What does this salad taste like?
It tastes fresh, lemony, garlicky, lightly briny, herbaceous, and savory, with tender seafood and crisp vegetables.
Is this dish served hot or cold?
It is served chilled, making it perfect as an appetizer, seafood side dish, or light main course.
What should I serve with Italian Seafood Salad?
Serve it with crusty bread, crostini, crackers, lettuce, antipasto, pasta, grilled seafood, or a simple tomato salad.
Is this recipe good for parties?
Yes. It looks colorful, can be made ahead, and works beautifully for holidays, summer meals, and seafood gatherings.
How do I keep calamari tender?
Cook it very briefly, about 1 to 2 minutes, then cool it quickly in ice water. Overcooking can make it rubbery.
Can I make this salad ahead of time?
Yes. Make it a few hours ahead and keep it refrigerated. Toss again before serving.
Can I use frozen seafood?
Yes. Thaw it completely, cook it gently if needed, and drain it very well before mixing.
Can I add more seafood?
Yes. Mussels, crab, octopus, lobster, or firm white fish can be added for a more generous seafood salad.
How do I keep the salad from becoming watery?
Drain seafood and vegetables well, pat cooked seafood dry, and avoid adding too much salt too early because salt can pull moisture from the vegetables.