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Zesty Italian Seafood Salad

Zesty Italian Seafood Salad

A vibrant and refreshing Zesty Italian Seafood Salad perfect for a light lunch, elegant appetizer, or a healthy dinner option. This recipe is your go-to for a flavorful and satisfying meal that’s both easy to prepare and wonderfully versatile for any occasion.
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Prep Time 15 minutes
Marinating Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Dinner, Lunch, Salad
Cuisine: Italian, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound mixed seafood shrimp, scallops, calamari, mussels – pre-cooked and peeled if necessary
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup sun-dried tomatoes oil-packed, drained and chopped
  • 1/4 cup fresh parsley finely chopped
  • 1/4 cup fresh basil finely chopped
  • 2 cloves garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes optional, for a touch of heat
  • to taste salt
  • to taste freshly ground black pepper
  • 1/4 cup cherry tomatoes optional, for extra freshness, halved
  • 1/4 cup red onion optional, for a bite, thinly sliced

Equipment

  • Large mixing bowl
  • Small bowl or jar

Method
 

  1. If you are using raw seafood, cook it according to your preferred method (boiling, steaming, or pan-searing) until just cooked through. Ensure all seafood is thoroughly cooled before proceeding. If using pre-cooked seafood, simply rinse and drain it well. For larger shrimp or scallops, you may want to chop them into bite-sized pieces for easier eating. Mussels should be removed from their shells.
    1 pound mixed seafood
  2. In a large mixing bowl, gently combine the prepared mixed seafood, halved Kalamata olives, chopped sun-dried tomatoes, chopped fresh parsley, and chopped fresh basil. If you are using cherry tomatoes and sliced red onion, add them to the bowl now.
    1 pound mixed seafood, 1/2 cup Kalamata olives, 1/4 cup sun-dried tomatoes, 1/4 cup fresh parsley, 1/4 cup fresh basil, 1/4 cup cherry tomatoes, 1/4 cup red onion
  3. In a small bowl or a jar with a tight-fitting lid, whisk together the extra virgin olive oil, fresh lemon juice, red wine vinegar, minced garlic, dried oregano, and red pepper flakes (if using). Season generously with salt and freshly ground black pepper to your liking. Whisk or shake vigorously until the dressing is well emulsified.
    2 cloves garlic, 1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, to taste salt, to taste freshly ground black pepper
  4. Pour the prepared zesty dressing over the seafood and vegetable mixture in the large bowl.
    1/4 cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon red wine vinegar, 1/2 teaspoon dried oregano, 1/4 teaspoon red pepper flakes, to taste salt, to taste freshly ground black pepper
  5. Gently toss all the ingredients together until everything is evenly coated with the dressing. Be careful not to overmix, which can break down the seafood. For the best flavor, allow the salad to marinate in the refrigerator for at least 10-15 minutes to let the flavors meld.
  6. Before serving, taste the Zesty Italian Seafood Salad and adjust the seasoning with more salt, pepper, or a squeeze of lemon juice if needed.
    to taste salt, to taste freshly ground black pepper, 2 tablespoons fresh lemon juice

Notes

This Zesty Italian Seafood Salad is best enjoyed fresh, but leftovers can be stored effectively. Refrigerate any leftover salad in an airtight container for up to 2-3 days. Avoid refreezing. To reheat, it's generally best to enjoy it cold or at room temperature. If you prefer it slightly warmer, gently warm small portions in a low-heat pan, being careful not to overcook the seafood.