Name: Italian Seafood Salad Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Italian
Ingredients: 1.5 lbs octopus (700 grams), cleaned; 1 celery rib, quartered; 1 lemon, halved; 1 bay leaf; 1 teaspoon peppercorns; 2 teaspoons salt, to taste; 1 wine cork (optional, tenderizes the octopus); 4 squid tubes (400 grams); 8 tiger shrimp, peeled and deveined; 1 lemon, halved; 1 tangerine, halved; 2 bay leaves; 1 pinch salt; 1/4 cup olive oil; 3 tangerines, juiced; 1 lemon, juiced; 3 garlic cloves, minced; 2 teaspoons honey Dijon mustard; 1/4 cup parsley, chopped; 1 pinch salt, to taste

Jump to Recipe

If you’re looking for a showstopper that captures the spirit of the Italian coast, this Italian Seafood Salad is the answer. Imagine a dazzling plate brimming with tender octopus, sweet shrimp, and delicate squid all tumbled in a bright, citrusy dressing—so fresh and vibrant it practically transports you to a seaside trattoria. The textures are sublime, every bite is brimming with zesty flavor, and it’s beautiful enough for any celebration. Whether you’re making it for the Holidays, a summer get-together, or just because you love seafood, this salad is as impressive as it is incredibly doable. Let’s dive right in!

Italian Seafood Salad Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Italian Seafood Salad brings its own dash of color, character, and taste to the mix—whether it’s the briny snap of shrimp, the subtle flavor of squid, or those citrus notes that make everything pop. Don’t let the ingredient list intimidate you—every single item has a purpose, and some can even be swapped for your favorites!

Octopus (1.5 lbs, cleaned): The star of the show, turns lusciously tender when cooked just right.
Celery rib (quartered): Infuses the poaching liquid, giving the seafood a subtle vegetal sweetness.
Lemon (halved, plus more for juicing): Adds zing throughout the salad and the poaching process.
Bay leaves: Essential for that extra savory, herbal aroma in both the octopus and shrimp-squid batches.
Peppercorns: Bring just the right whisper of heat to the cooking liquid.
Salt: Don’t be shy—seasoning at each step makes everything pop.
Wine cork (optional): This fun Italian trick helps keep octopus fabulously tender.
Squid tubes (4, about 400 grams): Sweet, beautifully textured, and quick to cook.
Tiger shrimp (8, peeled and deveined): Sweet and succulent—use the best-quality you can find!
Tangerine (halved plus juice from 3): Citrusy brightness that’s unique and playful in the salad dressing.
Olive oil (1/4 cup): Rich, golden, essential for a silky dressing.
Garlic (3 cloves, minced): Adds a punch of flavor to the zesty dressing.
Honey Dijon mustard (2 teaspoons): Brings just enough tang and creaminess to tie the dressing together.
Parsley (1/4 cup, chopped): For a burst of fresh green flavor and beautiful garnish.

How to Make Italian Seafood Salad

Step 1: Prepare the Octopus

First, give your octopus a thorough rinse under cold water. In a big pot, add about three liters of water, the quartered celery, halved lemon, bay leaf, peppercorns, salt, and (if you have it) a wine cork—which is a traditional Italian secret for extra-tender octopus. Let the water come to a boil, then dip the octopus tentacles in and out three times—this not only looks cool, but it also causes them to curl beautifully and the skin to tighten, keeping your salad picture-perfect. Once you’ve done your dips, submerge the octopus fully, lower the heat to a simmer, and cook covered (with a little opening in the lid) for 40-45 minutes, or until fork-tender.

Step 2: Cool and Cut the Octopus

Once the octopus is tender (test with a knife in the thickest part of a tentacle), use tongs to lift it out and let it cool just enough to handle. When you can, split it in half and slice into even bite-size pieces. Set aside while you start the next step—you’re already halfway to a stellar Italian Seafood Salad!

Step 3: Prep the Shrimp and Squid

If you’re using whole squid, give them a good rinse, remove any residual tentacles, and discard the gladius (that plastic-looking “pen” inside). Cut the tubes into neat rings, about a quarter to half an inch wide. For the shrimp, make sure they’re peeled, deveined, and thawed if previously frozen. Have everything ready to go!

Step 4: Poach the Squid and Shrimp

To a fresh pot of water, add a halved lemon, halved tangerine, bay leaves, and a generous pinch of salt. Bring it to a boil, then drop in your squid rings and tentacles—poach for just 2 minutes. Remove and set aside. Next, poach the shrimp in the same fragrant water, again for only 2 minutes, then scoop them out. You can cut the shrimp into pieces or leave them whole for a more rustic look. The seafood will be perfectly tender, never rubbery—just what you want in your Italian Seafood Salad.

Step 5: Make the Citrus Dressing

In a jar or bowl, combine olive oil, juice from the tangerines, juice of a lemon, minced garlic, honey Dijon mustard, a pinch of salt, and plenty of chopped parsley. Whisk everything together until you have a glossy, irresistibly aromatic dressing. Take a quick taste—if you love a little more zing or a sweeter note, adjust the lemon juice or mustard to your liking.

Step 6: Assemble It All

Combine all your prepared seafood (octopus, squid, and shrimp) in a large bowl. Drizzle on the citrus dressing and toss gently to combine until every glistening piece is coated. Taste again and tweak the seasoning as needed—sometimes an extra sprinkle of salt or a squeeze of citrus brings it over the top. Serve your Italian Seafood Salad at room temperature, and watch as everyone falls in love!

How to Serve Italian Seafood Salad

Garnishes

This is the place to let your creativity shine! Finish your platter with extra chopped parsley, lemon or tangerine wedges for a burst of color, or a drizzle of olive oil for extra sheen. A little cracked black pepper never hurts, either—especially if you want that restaurant look for your Italian Seafood Salad!

Side Dishes

To make the most of this salad’s vibrant flavors, pair it with a crusty loaf of Italian bread or a basket of grissini to soak up every drop of citrusy dressing. A simple leafy green salad dressed with olive oil and lemon, or even a side of roasted potatoes, complements the seafood without stealing the spotlight.

Creative Ways to Present

This Italian Seafood Salad is stunning on a big white platter, nestled on a bed of arugula or mixed greens. For parties, serve it in individual glasses or small bowls—almost like seafood cocktails! It also makes a gorgeous filling for lettuce cups or even as a colorful crostini topping for a modern twist. No matter how you serve it, the visual appeal will wow any guest.

Make Ahead and Storage

Storing Leftovers

Italian Seafood Salad keeps wonderfully for up to two days in the fridge. Store it in an airtight container and give it a gentle toss before serving again. The bright dressing actually helps improve the flavors as they meld, so leftovers are a treat.

Freezing

Seafood salads like this aren’t great candidates for freezing, as shrimp and squid can become tough and watery once thawed. It’s best to enjoy your Italian Seafood Salad freshly made or after a short chill in the fridge.

Reheating

This salad is truly best enjoyed chilled or at room temperature. If you prefer it a bit less cold, simply let it sit out of the fridge for 20-30 minutes. Avoid microwaving or direct heat, as it can overcook and toughen the seafood.

FAQs

Can I use other seafood in this salad?

Absolutely! While octopus, shrimp, and squid are classic, you can add scallops or even chunks of cooked white fish if you like. Just poach everything gently so the texture stays tender and vibrant in your Italian Seafood Salad.

Do I need to use octopus?

Not at all—if octopus feels intimidating or hard to source, simply use a combo of shrimp, squid, and even scallops. The salad will still taste bright and refreshing, and you’ll capture the spirit of an Italian Seafood Salad beautifully.

Can I make the salad ahead of time?

Yes! Italian Seafood Salad is perfect for making ahead. In fact, letting it sit for a few hours (or up to 12) in the fridge gives the flavors a chance to meld, making every bite even more delicious. Just remember to let it return to room temperature before serving.

Is the wine cork required for the octopus?

The wine cork is one of those charming old-school Italian tips—it supposedly helps tenderize the octopus. While it isn’t strictly necessary, many cooks swear by it for the best texture. If you don’t have one on hand, don’t stress; your octopus will still be delicious with careful poaching.

What’s the best way to serve Italian Seafood Salad for a party?

For a party, try serving the salad in small glasses or on endive leaves for a fun, appetizer-style presentation. It’s always a hit placed on a large platter with plenty of fresh herbs and citrus slices to let everyone serve themselves. The colors and shine of the salad make any table feel festive.

Final Thoughts

If you’re searching for a dish that turns any meal into a celebration, Italian Seafood Salad is your ticket. Fresh, colorful, and bursting with bold flavors, it’s impossible not to fall in love with each bite. Gather your ingredients, trust the process, and don’t be afraid to experiment. Once you try this, you’ll want to make it your summer (or anytime!) signature. Happy cooking!

Italian Seafood Salad Recipe

★★★★★

4.9 from 22 reviews

Author: anna
Total Time: 1 hour 5 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A refreshing and vibrant Italian Seafood Salad featuring tender octopus, succulent shrimp, and flavorful squid, all tossed in a zesty citrus dressing. This salad is perfect for a light and satisfying meal.

Instructions

The Octopus: Rinse the octopus. In a large pot, bring water to a boil with celery, lemon, bay leaf, peppercorns, wine cork, and salt. Simmer octopus for 40-45 minutes until tender. Cool, cut into pieces.
Shrimp and Squid: Prepare squid by cutting into rings. Poach squid and tentacles in boiling water for 2 minutes. Poach shrimp for 2 minutes. Set aside.
The Dressing: Whisk together olive oil, tangerine juice, lemon juice, garlic, mustard, salt, and parsley.
Assemble: Combine seafood in a bowl, pour dressing, and mix. Adjust seasoning if needed. Serve at room temperature.

Notes

If octopus is intimidating, substitute with other seafood like shrimp, squid, or scallops.
For extra dressing, double the recipe.
Salad can be made 12 hours in advance to enhance flavors.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Salad
Method: Boiling, Searing
Cuisine: Italian