This Italian Seafood salad recipe (Insalata di Mare) is not only fresh and delicious, it’s very easy to make. It’s a wonderful dish for your Italian Christmas Eve dinner or anytime you’d like to have a delicious seafood dish.
Italian Seafood Salad
Christmas Eve is a magical time for Italian families, filled with tradition, togetherness, and, of course, incredible food. One of the most cherished traditions among Italian-Americans is the Feast of the Seven Fishes (La Vigilia), a seafood-focused celebration that honors Catholic customs of abstaining from meat on Christmas Eve.
My parents were born in southern Italy near Naples and I’m very familiar with the customs of the region and am in love with it! I’ve been to Italy about ten times and am amazed at the beauty and Italian culture where food is an art and its preparation is taken very seriously.
While there are countless ways to celebrate this feast, few dishes capture the spirit of the occasion like Italian Seafood Salad. Made with tender shrimp, calamari, and a zesty lemon dressing, this salad is as fresh and flavorful as it is simple to prepare.
The shrimp and calamari cook in their own flavorful juices in an easy to prepare poaching broth. It’s the perfect addition to your Christmas Eve table, offering a light and elegant balance to the more decadent dishes in the feast.
It’s a wonderful first course or seafood side dish and ideal make-ahead appetizer. This seafood dish is equally delicious on hot summer days especially when you have access to fresh seafood.
I’ve had this seafood salad in Long Island, New York at an Italian supermarket called Giuseppe’s. I only wish there was one five minutes from me in the Philly area because I’d be there every week!
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Can I add other seafood and shell fish?
Of course you can add other seafood and shell fish to this dish however, if you do, consider doubling the dressing so there is enough for the addition of seafood.
Feel free to add:
- bay scallops (the smaller scallops not the bigger sea scallops)
- baby octopus
- lobster meat
- crab meat
- mussels
Add the seafood meat above into the poaching broth after you’ve removed the shrimp and calamari. Use a slotted spoon to remove the seafood meat. Instructions are in the recipe card below.
What Is the Feast of the Seven Fishes?
Before diving into the recipe, let’s take a moment to appreciate the tradition it celebrates. The Feast of the Seven Fishes is rooted in Italian Catholicism and represents a time of fasting, reflection, and anticipation of Christmas Day.
While the number seven is symbolic—representing the seven sacraments or the seven days of creation—the specifics of the feast vary from family to family.
Some families serve exactly seven dishes, while others go all out with as many seafood options as possible. What’s consistent is the focus on fresh seafood, which is a nod to Italy’s coastal heritage and its abundance of fish and shellfish.
Italian Seafood Salad fits perfectly into this tradition. It’s light yet satisfying, filled with fresh ingredients that highlight the natural flavors of the sea. It also pairs beautifully with other seafood dishes, like linguine with clams or fried fish, creating a well-rounded feast.
Why Italian Seafood Salad is a Christmas Eve Favorite
There’s something timeless about the simplicity of Italian Seafood Salad. It’s a dish that lets the quality of its ingredients shine, making it a true celebration of fresh seafood. Here are a few reasons it’s perfect for the Feast of the Seven Fishes:
- Easy to Prepare: With minimal prep and cooking involved, this seafood salad allows you to focus on other dishes without feeling overwhelmed.
- Easy Make-Ahead Dish: This salad can be prepared in advance, giving you more time to prepare other dishes.
- Versatile: You can customize it with additional seafood to your taste and what fresh seafood and shellfish is available.
- Light and Refreshing: The zesty lemon dressing and fresh parsley keep it bright and refreshing, providing a nice contrast to richer dishes.
How to Make Italian Seafood Salad with Shrimp and Calamari
Ingredients
*The full, printable recipe is in the recipe card below.
Buy the seafood as fresh as possible. If you’re using frozen, thaw it the same day you make this seafood salad.
Seafood
- large shrimp, peeled and deveined (use uncooked fresh shrimp or thawed frozen shrimp)
- calamari tubes and tentacles (squid), buy already cleaned (use uncooked fresh or frozen and then thawed)
- celery (for flavor and crunch)
- red bell pepper (for flavor, crunch and color)
- green olives, pitted
- red onion (for flavor and color)
- red pepper flakes (optional)
Poaching Broth
- garlic cloves
- water
- bay leaf (or two)
Dressing
- extra virgin olive oil (good quality)
- fresh lemon juice
- lemon zest
- white wine vinegar or white vinegar
- clove garlic, minced
- salt and freshly ground black pepper, to taste
- fresh Italian parsley, chopped
- capers (optional)
Garnish
- lemon wedges
- additional parsley
Summary Instructions
*The full, printable recipe is in the recipe card below.
First, make a poaching broth with water, a bay leaf (or two) and garlic cloves.
Meanwhile, cut the calamari tubes into rings (buy them already cleaned) and rinse them under water in a colander.
Then, when the poaching broth comes to a gentle boil, cook the calamari rings and tentacles in the poaching broth for 2-3 minutes. Remove them with a slotted spoon and then cook the shrimp in it.
The shrimp will pick up the flavors from the calamari that cooked in the same poaching broth. Remove the shrimp and put together with the calamari to cool.
Meanwhile, prepare the vegetables and make the dressing. Add together the cut vegetables, olives, dressing and seafood and stir to coat. Add more salt and black pepper if you think it needs it.
Then, refrigerate for at least one hour for the flavors to meld and it to chill.
Transfer the salad to a serving platter and garnish with lemon wedges and additional parsley. Serve chilled or at room temperature.
Storage
Store in an airtight container in your refrigerator and consume within two days.
Tips for Perfect Italian Seafood Salad
- Use Fresh Ingredients: The quality of your seafood is key to the flavor of this dish. If possible, buy your shrimp and calamari fresh from a trusted seafood market and make it the same day or next.
- Don’t Overcook the Seafood: Keep a close eye on cooking times to ensure the shrimp and calamari remain tender and flavorful. Shrimp are done about one minute after they turn pink/orange. The calamari rings only take about 2 minutes to cook.
Italian Seafood Salad recipe isn’t just a dish—it’s a celebration of family, tradition, and the bounty of the sea. Its light and zesty flavors make it an ideal addition to the Feast of the Seven Fishes, whether served as an appetizer, a side dish, or even the main attraction.
This Christmas Eve, bring a taste of Italy to your table with this simple yet elegant seafood salad. It’s a dish that embodies the joy of the season and the love that goes into every family gathering.
It’s Perfect for your Italian Christmas Eve dinner and family of seafood lovers. This just may become one of your favorite seafood salad recipes. Enjoy!
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Easy Italian Seafood Salad Recipe with Shrimp and Calamari
Ingredients
- 1 lb calamari with tentacles, cleaned and tubes cut into 1/2 inch wide pieces (or you can just use calamari rings)
- 1 lb shrimp, peeled and deveined
Poaching Broth
- 2 quarts water
- 1 large bay leaf
- 3 large garlic cloves
- 2 tbsp salt
dressing
- 1/2 cup extra virgin olive oil
- 1/2 cup flat leaf Italian parsley
- 3 medium garlic cloves, minced
- 1/2 cup lemon juice (about half of a lemon)
- 1 tbsp lemon zest
- 2 tbsp white wine vinegar (or white vinegar)
- 1 tbsp capers ((optional))
Vegetables and Olives
- 1/2 cup green olives, pitted (or black olives if you prefer)
- 2 tbsp red onion, minced
- 1/2 cup red bell pepper, thinly sliced or chopped
- 1/3 cup thinly sliced celery
Instructions
Make Poaching Broth
- First, to a stock pot add: salted (about 2 tbsp) water, bay leaf and garlic cloves (3 large) and bring to a gentle boil.
- Meanwhile, cut the calamari tubes into rings (buy them already cleaned) and rinse them under water in a colander.
- Then, add the calamari rings and tentacles (total 1 lb) and cook 1-2 minutes or until they're tender. Be careful not to overcook them, as calamari can become rubbery. Using a slotted spoon, remove the calamari and put them in a bowl but do not discard the broth yet.
- Next, add the shrimp (1 lb) to the poaching broth and cook for 2–3 minutes, or until they turn pink/orange and are opaque. Remove them from the broth and add them to the same bowl as the cooked calamari. Discard broth unless you're adding more seafood to it.
Make the dressing
- Then, in a large bowl that you will eventually add the cooked calamari and shrimp, whisk together the olive oil (1/2 cup), lemon juice (1/2 cup), white wine vinegar (2 tbsp), minced garlic (3 cloves), good pinch of salt, and black pepper (to taste.) Stir in the parsley (1/2 cup) and capers (1 tbsp), if using.
Assemble the Salad
- Then, add the cooked shrimp and calamari and give it a good stir and ensure the seafood is coated with the dressing. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
- Then, serve chilled. Garnish with lemon wedges and additional parsley.
- Next, pour the dressing over the seafood and toss gently to coat.
- Store in an airtight container in your refrigerator and consume within two days.
Notes
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Hi Sue. You’re welcome. That sounds great to continue the traditions. It’s so nostalgic and helps keep the culture going here. Do come back and let me know how you like it.
I cannot wait to make this recipe, my grandparents were from outside of Naples. I’m going to be 77 in December and I have continued the tradition that has been handed down from them and my Father. Love your recipes and stories. Thank you!
Sounds good Lee and thanks for sharing.
I once owned 5 fish markets. This is a good recipe but I took some shortcuts. I used Good Seasons zesty salad dressing and bottled minced garlic. I also like pitted kalmata olives for their salty flavor. I marinate it overnight to meld the flavors.