Italian Seafood Salad

This Italian seafood salad combines tender shellfish, bright vegetables and a lemony dressing for a refreshing, flavorful dish that’s perfect as an appetizer or main dish.

Also try seafood lasagna, seafood pasta salad, cioppino, shrimp linguine, air fryer pesto salmon, fritto misto and pesto tortellini pasta salad.

Why You’ll Love It           

Fresh flavors: Lemon juice, parsley and pickled vegetables make this salad taste bright and light.
Make ahead: The flavors improve as it chills so you can prepare it hours in advance.
Healthy choice: Lean protein, olive oil and vegetables make it nutritious and satisfying.
Flexible recipe: Add or swap seafood or vegetables based on what you like or have available.

Insalata di Mare Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Pickling brine: White wine vinegar brings tang, sugar balances the acidity, peppercorns add spice and a bay leaf gives subtle herbal flavor. Salt ties it all together.
Vegetables: Diced celery, carrots and red pepper add crisp texture, sweetness and color to the salad.
Seafood: Clams, mussels, shrimp and calamari offer a mix of flavors and tender textures in every bite of this classic Italian dish. All the seafood should be fresh for the best flavor. The cooking times depend on the size, so if you’re using large shrimp, they’ll need longer than medium shrimp, for example. Frozen shrimp should be thawed and drained first.
Fresh parsley: Adds brightness and a fresh, clean note to the dressing and salad.
White wine: Builds flavor and a touch of acidity for poaching and dressing. I recommend a dry white wine such as Pinot Grigio, Vermentino or Sauvignon Blanc.
Lemon juice: Brings a bright citrus flavor that balances the richness of the seafood and dressing.
Castelvetrano olives: Add a mild, buttery flavor that complements the seafood. Make sure they’re pitted.
Extra-virgin olive oil: Provides richness and body for the dressing.

How to Make Italian Seafood Salad

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Make the pickling liquid: Boil vinegar, water, sugar, salt, peppercorns and bay leaf until dissolved.
Pickle vegetables: Pour brine over celery and carrots in bite sized pieces in a large bowl. Cool and then add red pepper and refrigerate. Drain after an hour.
Prepare poaching liquid: Simmer wine, water and bay leaves in a large pot.
Cook clams: Add clams, cover, cook until they open, discard any that stay shut.
Cook mussels: Add mussels, cover, cook until open, discard any that stay shut.
Poach shrimp: Cook shrimp until pink and firm, remove with a slotted spoon and set aside.
Poach calamari: Cook until just opaque, remove and set aside.
Reserve liquid: Keep one cup of poaching liquid, discard bay leaves.
Make garlic lemon dressing: Whisk olive oil, fresh lemon juice, garlic, chopped parsley, salt, pepper and reserved liquid.
Assemble and chill: Combine seafood, olives and pickled vegetables, and toss gently with dressing, chill one hour. Serve chilled seafood salad with your preferred sides.

Substitutions and Variations

Gluten-free: This recipe is naturally gluten-free as long as wine and seasonings are verified gluten-free.
Different seafood: Add scallops, octopus or white fish if you like more variety.
Vegetable swaps: Try other vegetables like fennel, cauliflower or green beans for different flavors and textures.
Citrus twist: Add orange zest or juice for a sweeter dressing option.
A touch of heat: Use red pepper flakes in the pickling liquid.
Other pickled veggies: Try pickled banana peppers, these quick pickled carrots, pickled cauliflower, or pickled green beans in this recipe.
Alcohol-free: You can use all water with extra lemon juice for poaching instead of the wine.

Serving Suggestions

With bread: Pair your marinated seafood salad with crusty bread to soak up all those flavorful juices. Homemade sourdough, soda bread or even poinsettia focaccia for a wonderful Christmas appetizer.
With vegetables: Enjoy roasted artichokes or smoked asparagus on the side.  
With potatoes: Add a bowl of baby potatoes with garlic and parmesan to your holiday table.

How to Store Insalata di Frutti di Mare

Store: Keep refrigerated in a sealed container for up to 2 days.
Freeze: This isn’t suitable for freezing.