Italian Seafood Salad (Insalata di Mare)

Ingredients (Serves 3–4)

Seafood:

• 300 g (10 oz) squid, cleaned and sliced

• 250 g (9 oz) octopus, cooked and chopped

• 200 g (7 oz) scallops or cuttlefish, sliced

• 150 g (5 oz) cooked shrimp (optional)

Other ingredients:

• 120 g mixed olives (green & black), sliced

• 2 tbsp red onion, finely chopped

• 1 small red chili, finely chopped (optional)

• 3 tbsp fresh parsley, finely chopped

Dressing:

• 5 tbsp extra virgin olive oil

• 2 tbsp fresh lemon juice

• Zest of ½ lemon

• Salt, to taste

• Freshly ground black pepper

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Instructions

1. Cook the seafood
   Bring a pot of lightly salted water to a boil.

   • Cook squid for 1–2 minutes until just tender.

   • Cook scallops/cuttlefish for 2–3 minutes.

   • If using octopus, cook separately until tender, then slice.
     Drain well and let cool completely.

2. Prepare the salad
   In a large bowl, combine cooled seafood, sliced olives, red onion, and chili (if using).

3. Make the dressing
   In a small bowl, whisk olive oil, lemon juice, lemon zest, salt, and black pepper.

4. Combine
   Pour dressing over the seafood mixture.
   Toss gently until evenly coated.

5. Finish
   Add fresh parsley and mix lightly.
   Adjust seasoning if needed.

6. Rest & serve
   Cover and refrigerate for 20–30 minutes before serving to allow flavors to develop.

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Serving Suggestions

• Serve chilled or at room temperature

• Perfect as an appetizer, antipasto, or light main

• Pair with crusty bread and white wine

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Flavor Profile

Fresh • briny • citrusy • herbaceous • clean Mediterranean taste