Insalata di Mare Recipe (Italian Seafood Salad)
This classic insalata di mare recipe is a traditional Italian seafood salad made with tender mixed seafood, fresh lemon juice, olive oil, and herbs. Light, refreshing, and full of Mediterranean flavor, it’s perfect as an appetizer or elegant main dish.
Equipment
- 1 Large pot
- 1 Slotted Spoon
- 1 Mixing bowl
- 1 Cutting board
- 1 Sharp knife
- 1 Colander
Ingredients
- 8 oz shrimp peeled and deveined
- 8 oz calamari squid, cleaned and sliced
- 8 oz mussels cleaned
- 8 oz octopus cooked and sliced (optional)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic finely minced
- 2 tablespoons fresh parsley chopped
- Salt to taste
- Black pepper to taste
Instructions
- Bring a large pot of salted water to a gentle boil.
- Cook the shrimp for 2-3 minutes until just pink, then remove with a slotted spoon and set aside.
- Cook the calamari in the same water for 1-2 minutes until tender, then remove and drain.
- Add mussels and cook until they open; discard any that remain closed.
- Allow all seafood to cool completely.
- In a large bowl, combine the cooled seafood.
- Add olive oil, lemon juice, garlic, parsley, salt, and pepper.
- Gently toss until everything is well coated.
- Cover and refrigerate for at least 30 minutes before serving for best flavor.
Notes
Use the freshest seafood possible for the best flavor and texture.
Do not overcook the seafood, as it can become rubbery.
Insalata di mare tastes even better after chilling, allowing the flavors to meld.
Serve with crusty bread or alongside other Italian antipasti.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Do not overcook the seafood, as it can become rubbery.
Insalata di mare tastes even better after chilling, allowing the flavors to meld.
Serve with crusty bread or alongside other Italian antipasti.
Store leftovers in an airtight container in the refrigerator for up to 2 days.