Italian Seafood Salad

Introduction

If there’s one dish that truly embodies the flavors of the Mediterranean, it’s Italian seafood salad. Picture this: tender shrimp, juicy scallops, and sweet chunks of crab all mingling together in a light, zesty dressing with bright bursts of fresh herbs and citrus. This dish is perfect for a light dinner, a refreshing appetizer, or even as a side dish for a summer barbecue. And the best part? It’s easy to make, incredibly refreshing, and bursting with flavor!

This Italian seafood salad is one of those recipes that instantly transports you to the sun-soaked Mediterranean coast. I remember the first time I tried a version of this salad while vacationing along the Amalfi Coast—sitting at a quaint seaside cafe, the scent of saltwater in the air, and the taste of the freshest seafood I’ve ever had. The simplicity and elegance of the dish stuck with me, and I knew I had to recreate it at home.

Whether you’re serving it for a festive occasion or just craving something fresh and light, this seafood salad will not disappoint. It’s loaded with flavor, texture, and an array of colors, and it’s sure to become your go-to dish when you’re craving a taste of the Mediterranean.

Why You’ll Love This Recipe

There are so many reasons why you’ll fall in love with this Italian seafood salad, but here are a few of the best ones:

1. Incredibly Easy to Make

Despite its sophisticated appearance, this seafood salad is surprisingly easy to put together. Most of the work comes from cooking the seafood and chopping the veggies, but it’s all simple and quick. If you can boil shrimp and chop a few vegetables, you’re already halfway there!

2. Light and Refreshing

With the combination of fresh seafood, crisp veggies, and a tangy citrus dressing, this salad is incredibly light yet satisfying. It’s perfect for a warm day when you don’t want anything heavy but still need a meal that’ll fill you up.

3. Packed with Flavor

From the natural sweetness of the seafood to the sharpness of the red onion and the freshness of the herbs, this salad is bursting with Mediterranean flavors. The dressing ties it all together with a zesty, herby kick that makes each bite a little burst of sunshine.

4. A Crowd-Pleaser

If you’re looking for a dish that will wow your guests, this seafood salad is it. It looks beautiful when served, and the combination of flavors makes it perfect for any gathering, from a casual lunch to a fancy dinner party.

5. Customizable to Your Taste

You can easily tweak the ingredients to match your preferences. Not a fan of scallops? Skip them! Want to add more seafood? Throw in some squid or mussels. This salad is wonderfully versatile and can be made to suit your tastes.

Preparation Time and Servings

• Total Time: 45 minutes
• Servings: 6-8 servings

Nutrition Facts (per serving):

• Calories: 300
• Protein: 25g
• Carbs: 12g
• Fat: 18g

Ingredients

Before we dive into the cooking process, let’s gather all the ingredients for our Italian seafood salad. This dish is all about fresh, quality ingredients, so make sure to pick up the best seafood and produce you can find.

Seafood:

• 1 pound large shrimp (peeled and deveined)
• 1/2 pound scallops (sliced into smaller pieces if large)
• 1/2 pound crab meat (lump or claw meat)
• 1/2 pound squid (optional, cleaned and sliced into rings)

Salad:

• 1 cup cherry tomatoes, halved
• 1 medium cucumber, peeled and diced
• 1/2 red onion, thinly sliced
• 1/4 cup Kalamata olives, pitted and sliced
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh basil, chopped

Dressing:

• 1/4 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice (about one lemon)
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Special Note:

For a halal version, make sure the seafood is sourced sustainably, and if you prefer, you can swap the squid with extra shrimp or crab. For a bit of extra flavor, substitute the Kalamata olives with green olives, depending on your preference.

Step-by-Step Instructions

1st Step: Cook the Seafood

Start by boiling your shrimp. Bring a pot of salted water to a boil and add the shrimp. Cook them for 2-3 minutes until they turn pink and opaque. Remove them from the water and set them aside to cool.

For the scallops, heat a non-stick skillet over medium-high heat and add a splash of olive oil. Once hot, add the scallops in a single layer. Cook for 1-2 minutes per side until golden brown and cooked through. Remove them from the skillet and set aside.

If you’re using squid, add it to the skillet after cooking the scallops and sauté for just 2-3 minutes until tender.

Once all the seafood is cooked, chop the shrimp into bite-sized pieces and set everything aside to cool.

2nd Step: Prepare the Vegetables

While the seafood is cooling, chop the vegetables. Halve the cherry tomatoes, peel and dice the cucumber, thinly slice the red onion, and chop the fresh herbs. Combine all the vegetables in a large bowl, along with the olives.

3rd Step: Make the Dressing

In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic, oregano, and a pinch of salt and pepper. Taste the dressing and adjust the seasoning as needed. If you like a little more acidity, add an extra splash of vinegar or lemon juice. Set aside.

4th Step: Assemble the Salad

Once the seafood has cooled, add it to the bowl with the vegetables. Pour the dressing over the seafood and vegetable mixture, and toss gently to coat everything evenly. Be careful not to break up the seafood too much—just enough to ensure that every bite is packed with flavor.

5th Step: Chill and Serve

Once everything is mixed together, cover the salad and place it in the fridge for at least 30 minutes. Chilling the salad helps the flavors meld together and makes it even more refreshing. If you’re preparing it ahead of time, this step will make it even better!

How to Serve

• Serve over greens: This seafood salad pairs beautifully with a simple bed of arugula or mixed greens.
• With crusty bread: Serve alongside some crispy, crusty Italian bread to soak up the delicious dressing.
• On its own: If you’re serving it as a light main course, it stands alone beautifully.
• With a side of roasted vegetables: Complement the salad with a side of roasted vegetables like bell peppers, zucchini, or asparagus.

Additional Tips

1. Fresh Seafood is Key: When making a seafood salad, the quality of your seafood is everything. Try to source the freshest shrimp, scallops, and crab you can find. If you’re using frozen seafood, make sure to thaw it properly before cooking.
2. Don’t Overcook the Seafood: Overcooked seafood can become tough and rubbery. Keep an eye on it while cooking, and make sure to remove it from the heat as soon as it’s done.
3. Make It Ahead of Time: This seafood salad actually gets better as it sits in the fridge for a few hours. If you’re planning to serve it at a gathering, make it the night before to allow the flavors to marinate.
4. Add Extra Veggies: Feel free to add any extra veggies you love to this salad. Roasted bell peppers, artichoke hearts, or even avocado would make great additions.
5. Keep the Dressing Simple: The beauty of this salad is in its simplicity, so keep the dressing light and fresh. Avoid overpowering flavors—let the seafood shine!

Recipe Variations

• Spicy Option: Add a pinch of red pepper flakes to the dressing for a spicy kick.
• Vegetarian Version: Swap out the seafood for roasted vegetables like zucchini, eggplant, and bell peppers for a satisfying vegetarian alternative.
• Add Cheese: If you want to add a cheesy element, try crumbling some feta cheese or adding shaved Parmesan on top of the salad.
• Citrus Twist: Add a bit of orange zest or grapefruit slices to the salad for a fun, citrusy twist.

Serving Suggestions

• Side Dishes: Pair this salad with a light pasta, roasted potatoes, or a fresh green salad for a well-rounded meal.
• Beverages: Serve with a chilled glass of white wine, such as Sauvignon Blanc or Pinot Grigio, or go with a refreshing sparkling water with lemon.

Freezing and Storage

This seafood salad is best served fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days. Keep in mind that the seafood may lose some of its texture after being stored, so it’s best enjoyed soon after making.

If you want to make it ahead of time, you can prepare the seafood and veggies separately and store them in the fridge. When you’re ready to serve, just assemble the salad with the dressing.

Special Equipment

• Sharp Knife: For slicing the seafood and vegetables. A sharp knife makes the chopping process much easier.
• Large Mixing Bowl: To toss everything together. A big bowl ensures that you can mix all the ingredients evenly without spilling.
• Fine Mesh Strainer: To drain any excess water from the seafood, especially the shrimp and scallops.

FAQ Section

Can I use frozen seafood?
Yes! Just make sure to properly thaw the seafood before using it in this recipe. You can thaw it overnight in the fridge or place it in a bowl of cold water for a quicker thaw.

Can I make this salad ahead of time?
Yes, this salad actually gets better after sitting in the fridge for a few hours. Just be sure to keep the dressing separate until you’re ready to serve to avoid the vegetables from getting soggy.

What if I don’t have fresh seafood?
If you can’t get fresh seafood, frozen is perfectly fine. Just make sure to thaw it properly, and you’ll still get a great result.

Can I add other seafood to this salad?
Absolutely! Mussels, clams, or even lobster would all make fantastic additions to this salad.

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Conclusion

I can’t wait for you to try this refreshing and delicious Italian seafood salad! It’s the perfect dish to bring a taste of the Mediterranean to your table, whether it’s for a special occasion or a simple weeknight meal. Let me know how it turns out—I’d love to hear about it! And don’t forget to tag me on Instagram if you share a photo of your creation. Buon appetito!