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For a tasty Italian seafood salad, you need fresh seafood that brings flavor. Here’s what I use: - 1 cup cooked shrimp, peeled and deveined - 1 cup calamari, cleaned and sliced into rings - 1 cup mussels, cleaned and steamed (optional) These seafood choices give you great texture and taste. Shrimp is sweet, calamari is tender, and mussels add a briny kick. The crunch of fresh veggies makes the salad exciting. Here’s what I include: - 1 cup cherry tomatoes, halved - 1 cucumber, diced - 1/4 red onion, finely chopped - 1/4 cup black olives, pitted and sliced - 1/4 cup fresh parsley, chopped These ingredients brighten the dish. Tomatoes offer juiciness, cucumbers add freshness, and parsley gives a pop of color. A good dressing ties everything together. I like to keep it simple with: - 2 tablespoons lemon juice - 3 tablespoons extra-virgin olive oil - Salt and pepper to taste - 1 teaspoon dried oregano - A pinch of red pepper flakes (optional) The dressing is zesty and light. Lemon juice adds acidity, olive oil provides richness, and oregano gives it an Italian flair. You can find the full recipe to guide you through the steps! First, gather your seafood. Use fresh shrimp, calamari, and mussels if you like. I often start by cooking the shrimp until they turn pink. This takes about 3-4 minutes. Next, clean the calamari and slice it into rings. If you choose mussels, steam them until they open. This adds a rich flavor to the salad. Once cooked, let the seafood cool before mixing. Now, it’s time to build the salad. In a large bowl, combine the seafood. Add the halved cherry tomatoes, diced cucumber, chopped red onion, and sliced black olives. Each ingredient brings its own taste. Mix everything gently with a spoon. This helps keep the seafood from breaking apart. You want a nice blend of colors and textures. For the dressing, grab a small bowl. Whisk together lemon juice, olive oil, salt, pepper, dried oregano, and red pepper flakes. This step is key to adding flavor. Once mixed, pour the dressing over the seafood and veggies. Toss everything gently to coat well. Finally, fold in the chopped parsley. Cover the bowl and refrigerate for at least 30 minutes. This helps all the flavors blend beautifully. Serve chilled or at room temperature for a refreshing dish. For the complete recipe, check out the Full Recipe. When making Italian seafood salad, fresh seafood is key. Look for shrimp that smell like the ocean, not fishy. The flesh should be firm and slightly translucent. For calamari, choose rings that are white and glossy. If you use mussels, they should be closed tightly. If one is open, discard it. Fresh seafood makes your salad taste bright and clean. Marinating seafood is simple and effective. After mixing your seafood with veggies, add the dressing. Let it sit in the fridge for at least 30 minutes. This helps the flavors blend. If you can, marinate for up to two hours. The seafood absorbs the tangy lemon and olive oil. You’ll enjoy a much richer taste in every bite. Presentation matters! Serve your seafood salad in a large glass bowl to show off the colors. You can also use individual cups for a fun twist. Garnish each serving with a lemon wedge and a sprinkle of parsley. This adds a pop of color and a hint of freshness. For extra flair, consider placing some edible flowers around the dish. This makes your salad not just tasty, but beautiful too. For the full recipe, check out the Italian Seafood Salad section. {{image_2}} You can change the seafood in this salad to suit your taste. If you love crab, try adding lump crab meat. Scallops work well too, but cook them briefly. For a bolder flavor, use smoked salmon instead of fresh seafood. You can also mix in different shellfish, like clams or prawns. Just make sure everything is fresh and cooked properly. This way, you will get a tasty twist on the classic dish. Feel free to swap out the vegetables to match what you have. Bell peppers add crunch and color. You might try adding diced avocado for creaminess. Radishes can give a nice kick. If you like greens, toss in some arugula or spinach. Just remember to keep the balance of flavors in mind. Fresh herbs like basil or dill can also brighten up the salad. The dressing can change the whole vibe of your seafood salad. For a zesty kick, add a bit of Dijon mustard to the lemon juice and oil. You can use balsamic vinegar instead of lemon juice for a sweeter flavor. Try adding minced garlic for a bold taste. If you want a creamier dressing, mix in some yogurt or sour cream. This gives a rich texture that pairs well with the seafood. For the full recipe, check out the complete details. After enjoying your Italian seafood salad, store leftovers in an airtight container. Make sure to seal it tightly. This keeps the salad fresh and prevents any odors from other foods. Always refrigerate the salad right away to maintain quality. If you have leftovers with dressing, consider storing the dressing separately to keep the salad crisp. Freezing seafood salad is not ideal. The seafood can become rubbery when thawed. However, if you need to freeze it, only freeze the seafood without the veggies or dressing. Place the seafood in a freezer-safe bag and remove as much air as possible. To use later, thaw it in the fridge overnight. Then, prepare fresh veggies and dressing when you are ready to eat. In the fridge, your seafood salad can last for about 2 to 3 days. Always check for any signs of spoilage before eating. If it smells off or the texture seems strange, it’s best to throw it out. For the best flavor and texture, enjoy it within the first couple of days. For an Italian seafood salad, I love using a mix of seafood. Some great options are: - Cooked shrimp - Calamari rings - Mussels (if you enjoy them) These seafood types bring different flavors and textures. Shrimp adds sweetness. Calamari gives a nice chew, while mussels add a briny taste. You can mix and match based on what you like or can find fresh. Yes, you can make this salad ahead of time. It tastes even better after sitting. I recommend making it about 30 minutes before serving. This gives the flavors time to blend. Just cover the bowl with plastic wrap and chill it in the fridge. If you plan to store it longer, keep the dressing separate until you're ready to serve. Absolutely! This Italian seafood salad is gluten-free. The ingredients do not contain gluten. Just make sure to check your dressing for any hidden gluten. You can enjoy this salad without worry if you follow these tips. In this article, we explored how to create a delicious Italian seafood salad. We covered the key ingredients, from fresh seafood to vibrant vegetables. You learned the step-by-step process for preparing your salad and making a zesty dressing. I shared tips on selecting the best seafood and presented ideas for personal touches. Finally, we discussed storage guidelines and answered common questions. Creating this salad is fun and rewarding. Enjoy trying it with your family and friends.

Italian Seafood Salad

Discover the vibrant flavors of Italian Seafood Salad, a refreshing dish that highlights shrimp, calamari, and mussels, tossed with fresh veggies and a zesty lemon dressing. Perfect as an appetizer or a light meal, this salad is not only easy to prepare but also a feast for the eyes! Click through to explore the full recipe, tips for presentation, and make your next meal a delicious coastal experience. Enjoy a taste of Italy today!
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Ingredients
  

1 cup cooked shrimp, peeled and deveined

1 cup calamari, cleaned and sliced into rings

1 cup mussels, cleaned and steamed (optional)

1 cup cherry tomatoes, halved

1 cucumber, diced

1/4 red onion, finely chopped

1/4 cup black olives, pitted and sliced

1/4 cup fresh parsley, chopped

2 tablespoons lemon juice

3 tablespoons extra-virgin olive oil

Salt and pepper to taste

1 teaspoon dried oregano

A pinch of red pepper flakes (optional)

Instructions
 

In a large mixing bowl, combine the cooked shrimp, calamari, and mussels (if using).

    Add the halved cherry tomatoes, diced cucumber, finely chopped red onion, and sliced black olives to the seafood mixture.

      In a small bowl, whisk together the lemon juice, olive oil, salt, pepper, dried oregano, and red pepper flakes until well blended.

        Pour the dressing over the seafood and vegetables, tossing gently to coat everything evenly.

          Add the chopped parsley and fold it into the salad carefully.

            Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld together.

              Serve chilled or at room temperature as a refreshing entrée or appetizer.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4

                  Presentation Tips: Serve in a large glass bowl or individual cups to showcase the colorful ingredients, garnished with a lemon wedge and a sprinkle of fresh parsley on top.