Step 1: 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.

Step 2: 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.

Step 3: 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.

Step 4: 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.

Step 5: 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!