07/29/2026
INSALATE DI MARE: This chilled Italian classic seafood salad is perfect to beat the heat of summer. A light, bright, and refreshing dish, Insalate Di Mare, is perfect to make ahead and use as an app, side, or main dish! Deliziosa!
Serves 4
INGREDIENTS:
-1 lb calamari rings
-1/2 lb large shrimp, peeled and deveined (tail on/off to preference)
-1/2 lb sea or bay scallops
-1/2 lb cooked octopus, optional (add more of the other seafood if no octopus)
-2 stalks celery, finely chopped
-1 small red onion, thinly sliced
-1 large red bell pepper, finely diced
-1/2 cup fresh parsley, chopped
-1 clove garlic, minced
For Dressing:
-1/3 cup extra virgin olive oil
-3 TBSP fresh lemon juice (about 1 large lemon)
-1 TBSP white wine vinegar (optional)
-salt and pepper to taste
-pinch of red pepper flakes (optional)
INSTRUCTIONS:
1- Prepare seafood by brining a large pot of salted water to boil. While waiting for boil, prepare an ice bath in a separate bowl. Working in batches, cook calamari rings until opaque (approx 60-90 sec). Immediately plunge in ice bath to stop cooking. Add shrimp to boiling water and cook for about 2 minutes until they are pink and cooked through. Place in ice bath. Add scallops and cook for 1-2 minuets until slightly firm and opaque (do not overcook). Plunge in ice bath.
2- Once seafood is completely cooled, drain well and pat dry. Place seafood into a large bowl.
3- Add chopped celery, red onion, red bell pepper, parsley and, minced garlic into bowl with seafood.
4- In a separate small bowl, whisk together the olive oil, lemon juice, white wine vinegar (if using), salt, pepper, and pepper flakes (optional), until well blended.
5- Pour dressing over seafood and aromatic mixture and toss gently until well coated.
6- For best flavor, cover and chill salad for at least an hour (or up to 4) before serving. Serve with extra parsley, lemon wedges, and crusty bread.
