Also known as Frutti di Mare, this Italian Seafood Salad is a refreshing, elegant dish that showcases the best of the sea in every bite. Combining shrimp, calamari, scallops, mussels, and clams in a vibrant lemon-garlic vinaigrette, this chilled salad is brimming with fresh herbs, Mediterranean flavor, and coastal charm. Whether served as a starter for holiday feasts or a light entrée for warm-weather dining, it’s a dish that captures the essence of Italian seaside cuisine.

Why You’ll Love This Recipe

This seafood salad is both luxurious and light—a perfect blend of protein-rich shellfish and crisp, aromatic vegetables. The lemony vinaigrette brightens the briny seafood, while capers and herbs add depth and balance. It’s naturally gluten-free, low in carbs, and can be prepared ahead of time, making it a convenient yet impressive option for entertaining. From Christmas Eve’s Festa dei Sette Pesci to casual summer dinners, it fits beautifully into any menu.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Seafood and Salad:

1/2 lb cooked shrimp, peeled and deveined
1/2 lb cooked calamari rings
1/2 lb scallops, lightly poached
1/2 lb mussels or clams, steamed and shelled
1/4 cup red onion, thinly sliced
1/4 cup celery, finely chopped
1/4 cup roasted red peppers, chopped
2 tbsp capers
3 tbsp fresh parsley, chopped
Lemon wedges, for serving

For the Dressing:

1/3 cup olive oil
3 tbsp lemon juice (freshly squeezed)
1 tbsp white wine vinegar
1 garlic clove, minced
1/2 tsp salt
1/4 tsp black pepper
Pinch of red pepper flakes (optional)

directions

In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, garlic, salt, pepper, and red pepper flakes (if using). Set aside.
In a large mixing bowl, gently combine the cooked seafood, red onion, celery, roasted red peppers, capers, and chopped parsley.
Pour the dressing over the salad and toss gently to coat all ingredients evenly.
Cover and refrigerate for at least 1 hour to allow flavors to meld.
Before serving, garnish with additional parsley and fresh lemon wedges. Serve chilled.

Servings and timing

Prep Time: 25 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 6 servings
Calories per serving: 210 kcal

Variations

Add Octopus: For a more traditional Frutti di Mare, include sliced cooked octopus.
Tomato Addition: Add halved cherry tomatoes for a pop of color and sweetness.
Herb Blend: Mix in basil or oregano alongside parsley for extra herbal notes.
Citrus Twist: Use a combination of lemon and orange juice in the dressing for a sweet-acidic balance.
Spicy Version: Increase the red pepper flakes or add a dash of Calabrian chili oil for more heat.

storage/reheating

Store the seafood salad in an airtight container in the refrigerator for up to 2 days. Because it is a chilled dish made with delicate seafood, it is not recommended for reheating. Always serve cold or at room temperature. For best flavor, toss the salad again before serving to redistribute the dressing.

FAQs

What seafood is used in an Italian seafood salad?

Italian seafood salad commonly includes shrimp, calamari, scallops, mussels, and clams. Octopus and crab may also be added in regional variations.

Can I make this seafood salad ahead of time?

Yes, this salad is ideal for making ahead. Chill for at least 1 hour and up to 24 hours before serving for best flavor.

What’s the best way to cook the seafood?

Light poaching or steaming works best. Avoid overcooking to maintain a tender texture, especially for calamari and scallops.

Can I use frozen seafood?

Yes, thawed frozen seafood works well as long as it’s cooked properly. Ensure it’s fully defrosted and drained before mixing.

Is this salad served hot or cold?

Italian seafood salad is traditionally served cold or at room temperature.

Can I substitute the white wine vinegar?

Yes, red wine vinegar or champagne vinegar can be used in place of white wine vinegar.

Is this dish gluten-free?

Yes, it’s naturally gluten-free as written. Just ensure all pre-cooked seafood is not breaded or processed.

What can I serve with this salad?

It pairs well with crusty Italian bread, olives, or a light green salad. It also works beautifully as part of an antipasto platter.

Can I add pasta to this seafood salad?

Yes, adding orzo or small pasta shapes turns it into a seafood pasta salad—just adjust the dressing quantity accordingly.

What wine pairs best with this dish?

A crisp white wine such as Pinot Grigio, Vermentino, or Sauvignon Blanc complements the light, citrusy flavors perfectly.

Conclusion

Italian Seafood Salad (Frutti di Mare) is a vibrant, make-ahead dish that brings the fresh, briny flavors of the Mediterranean straight to your table. With its elegant mix of shellfish and bright lemon-herb dressing, it’s perfect for both holiday feasts and summer entertaining. Light, flavorful, and easy to prepare, this seafood salad is a celebration of the sea in every bite.