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Italian Seafood Salad on a serving platter.

Italian Seafood Salad

With plenty of fresh herbs and lemon, this salad is light, refreshing and super flavorful. Seafood salad gets better as it marinates so make it a day before serving for the best results!
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Prep Time 1 day 45 minutes
Cook Time 15 minutes
Total Time 1 day 1 hour
Course Appetizer, Salad
Cuisine Italian

Equipment

Ingredients
  

For the Seafood Salad

  • 10 Cups water
  • 2 Cups dry white wine
  • 2 Tablespoons kosher salt
  • 1 Pound cleaned squid, tentacles and tubes tubes cut into ½ inch rings
  • 1 ½ Pounds large raw shrimp shelled and deveined
  • 1 Pound mussels scrubbed and debearded
  • 1 (29 ounce) Can scungilli drained and rinsed
  • 2-3 Celery stalks (about 1 cup), thinly sliced
  • ¼ Cup Pickled sweet cherry peppers minced
  • Fresh parsley for garnish
  • 1 Lemon thinly sliced
  • 2 Large garlic cloves smashed

For the dressing

  • ¾ Cup olive oil
  • ¾ Cup fresh parsley roughly chopped
  • ½ Cup fresh chives roughly chopped
  • 3 Tablespoons fresh oregano roughly chopped
  • 1 Teaspoon lemon zest
  • ½ Teaspoon kosher salt
  • 3 Tablespoons lemon juice

Instructions
 

  • Make the dressing. Add the olive oil, herbs, and lemon zest to a blender and blend until smooth. Next add the lemon juice and salt and blend again. Set aside.
  • Fill a large pot with the water and wine and bring to a boil. Add the salt to the water and stir.
  • Prepare an ice bath. Fill a large bowl with lots of ice and cold water.
  • Add the squid to the water and cook for 1-2 minutes; until opaque and firm. With a slotted spoon, transfer the squid to the ice bath. Next add the shrimp and cook for 2-3 minutes or until the shrimp are opaque and the tails have curled. Transfer the shrimp to the ice bath. Add the mussels to the pot and cook until they have opened and are firm; 4-5 minutes. Transfer the mussels to the ice bath and discard any that did not open.
  • Drain the seafood well and remove the mussels from their shells. Add the seafood, celery, pickled peppers, and smashed garlic to a large bowl.
  • Taste the dressing an adjust seasoning if necessary. Pour the dressing over the seafood and toss to coat. Add half of the lemon slices to the bowl, cover with plastic wrap and place in the refrigerator for at least 2 hours or up to a day to marinate.
  • Remove the salad from the refrigerator 30 minutes before serving and discard the garlic cloves. Taste the salad and add salt or a squeeze of lemon if needed. Serve the seafood salad with the remaining lemon slices and garnish with fresh parsley.
  • Enjoy!
Keyword feast of the seven fishes, seafood, seafood salad
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