This Fresh Italian Seafood Salad is a perfect summer dish! Packed with shrimp, calamari, and crunchy veggies, it’s light and refreshing. The lemony dressing gives it a zesty kick that dances on your taste buds!
Making this salad feels like a mini-vacation to Italy. I love to serve it with some crusty bread to soak up the lovely flavors. Your friends will think you’re a gourmet chef! 🍋
Key Ingredients & Substitutions
Shrimp: Fresh, large shrimp are ideal for their tenderness. If you’re in a pinch, frozen shrimp works well too. Just ensure to thaw them properly before cooking. I often go for wild-caught shrimp for better flavor and sustainability.
Calamari: Cleaned calamari rings have a lovely texture and taste. If you can’t find calamari, you could use scallops or even cooked lobster for a luxurious twist. Both options would still keep it seafood-centric!
Octopus: While it adds a nice touch, it’s optional. If you don’t have octopus, feel free to skip it or use more shrimp or calamari. I think the combination of shrimp and calamari offers plenty of flavors.
Cherry Tomatoes: These sweet little gems add color and juiciness. If they’re out of season, you can use diced regular tomatoes instead. They won’t be as sweet, but they add a nice freshness to the salad!
Cappers: These little briny bursts are essential! If you don’t like them, you could substitute with diced pickles or green olives to keep that salty flavor in the mix.
How Do I Cook Seafood Perfectly Without Overdoing It?
Cooking seafood takes just a bit of care to avoid rubbery textures. Here are some steps to keep your seafood tender and flavorful:
- Always use boiling water for shrimp and calamari. This quick cooking method ensures they don’t get tough.
- For shrimp, cook until they are just pink, which takes around 2-3 minutes. As soon as they change color, they’re done!
- Calamari needs a bit shorter time—1-2 minutes—because they cook very quickly. Keep an eye on them!
- If you’re using octopus, ensure it’s pre-cooked to save time, or boil it separately until tender.
- A quick ice bath right after cooking stops the cooking process and keeps seafood nice and firm.
Following these tips will help ensure your seafood is perfectly tender, making this salad a real hit at your summer gatherings!
Fresh Italian Seafood Salad
Ingredients You’ll Need:
Seafood:
- 1/2 pound large shrimp, peeled and deveined
- 1/2 pound calamari rings, cleaned
- 1/2 pound cooked octopus (optional)
Vegetables:
- 1 cup cherry tomatoes, halved
- 1/2 cup celery stalks, thinly sliced
- 1/2 cup red onion, finely sliced
- 1/4 cup fresh flat-leaf parsley, chopped
Dressing:
- 2 tablespoons capers, drained
- 2 tablespoons extra virgin olive oil
- Juice of 2 lemons
- 1 teaspoon Dijon mustard
- 1 garlic clove, minced
- Salt and freshly ground black pepper to taste
Optional:
- Black olives, pitted and sliced
- Arugula or mixed salad greens for serving
How Much Time Will You Need?
This refreshing salad takes about 15 minutes for prep and cooking, plus at least 30 minutes in the fridge for chilling and melding the flavors. In total, you’re looking at about 45 minutes to serve this delight!
Step-by-Step Instructions:
1. Cook the Seafood:
Start by bringing a large pot of salted water to a boil. Once boiling, add the shrimp and cook them for about 2-3 minutes until they turn pink and opaque. Remove the shrimp using a slotted spoon and place them in a bowl of ice water to stop the cooking. This keeps them tender and juicy!
2. Cook the Calamari:
Next, in the same boiling water, add the calamari rings. Cook for just 1-2 minutes, or until they are tender. Follow the same steps as with the shrimp by transferring the calamari to the ice water bath.
3. Prepare the Octopus (If Using):
If you are using octopus, ensure it is already cooked and sliced into bite-sized pieces. If it’s fresh, follow the appropriate cooking steps to tenderize it before adding to the salad.
4. Combine Ingredients:
Drain the seafood well and pat them dry with paper towels to remove excess moisture. In a large mixing bowl, combine the shrimp, calamari, octopus (if using), cherry tomatoes, celery, red onion, parsley, and capers. This mix should look vibrant and colorful!
5. Make the Dressing:
In a separate small bowl, whisk together the lemon juice, olive oil, Dijon mustard, minced garlic, salt, and pepper until it’s all mixed well and smooth.
6. Toss Everything Together:
Pour the dressing over the seafood and vegetables. Gently toss to combine, ensuring everything is nicely coated in the delicious dressing.
7. Chill Out!
Cover the bowl and refrigerate the salad for at least 30 minutes. This time allows the flavors to meld and intensify, making it even tastier when served!
8. Serve and Enjoy:
When you’re ready to serve, present the salad chilled over a bed of arugula or mixed greens if you like. Garnish with sliced black olives for an added flavor and touch. Enjoy your vibrant and refreshing Italian seafood salad as a perfect summer appetizer or light main course!
FAQ: Fresh Italian Seafood Salad
Can I Use Frozen Seafood for This Salad?
Yes, you can use frozen shrimp and calamari! Just make sure to completely thaw them in the fridge overnight or under cold water before cooking. Pat them dry to avoid extra moisture in your salad!
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The flavors usually deepen over time, but be sure to keep it chilled to preserve the freshness!
Can I Make This Salad Ahead of Time?
Absolutely! You can prepare the salad up to a day in advance. Just keep it in the fridge, and remember to add any garnishes like olives or greens just before serving for the best presentation.
What Can I Substitute for Ingredients I Don’t Have?
If you’re missing an ingredient, here are some substitutions:
– For shrimp, use scallops or lobster.
– If you don’t have calamari, more shrimp works well.
– Cherry tomatoes can be swapped with diced regular tomatoes if needed. Just ensure they’re well-drained to avoid excess moisture.
