Introduction

Hey there, kitchen friends! Have you ever been dreaming of sunny coastlines, fresh breezes, and simple, vibrant flavors? That’s exactly what comes to mind when I think of Italian Seafood Salad, or “Insalata di Mare.” For years, I thought this dish was something only fancy restaurants or seasoned Italian grandmas could pull off. But guess what? It’s actually incredibly simple, refreshing, and perfect for making you feel like you’ve been whisked away to the Mediterranean.

This recipe is my go-to when I want something impressive yet easy. It’s light, packed with flavor, and surprisingly quick once you get the seafood cooked. Get ready to make a dish that tastes like a vacation!

Why You’ll Love This Recipe

Fast: Once the octopus is tender, the rest comes together in a flash.
Easy: Simple steps, basic techniques, and straightforward ingredients.
Giftable/Potluck Perfect: Bring this to a gathering and watch it disappear!
Crowd-Pleasing: A beautiful, healthy, and universally loved dish.

Ingredients

Gather your lovely ingredients. Freshness is key here!

Octopus (1.5 lbs): Don’t be intimidated! You can often find it cleaned at the fish counter. We’ll boil it to tender perfection.
Shrimp (8 large): Peeled and deveined, please. They cook super fast.
Squid (4 tubes): Cleaned, with the tentacles removed (or kept, your call!). We’ll slice the tubes into beautiful rings.
Celery (1 rib): Adds that essential crunch and freshness.
Bay leaves (2): For flavoring the boiling water – they add a subtle layer of aroma.
Lemon (2): We’ll use the juice for brightness and acidity in the dressing.
Tangerines (3): My little secret! The juice adds a wonderful, slightly sweeter citrus note that pairs beautifully with the seafood.
Garlic (3 cloves): Freshly minced is a must for that aromatic punch in the dressing.
Olive oil (¼ cup): Use a good quality extra virgin olive oil here. It’s a main flavor component!
Honey Dijon mustard (2 tsp): A little bit adds depth and helps emulsify the dressing. Trust me on this one!
Fresh parsley (¼ cup): Chopped finely. It adds color and a fresh, peppery finish.
Salt: To enhance all those wonderful flavors.
Pepper: Freshly ground, of course!

How to Make It

Let’s turn these beautiful ingredients into a masterpiece! It’s simpler than you think.

Tenderize the Octopus: Start by getting your octopus ready. Rinse it well. In a large pot, bring plenty of water to a boil with the bay leaves. Add the cleaned octopus. Reduce the heat to a simmer, cover, and let it cook until very tender. This can take anywhere from 45 minutes to over an hour, depending on the size. You should be able to easily pierce it with a fork. Once tender, remove the octopus from the pot with a slotted spoon and set aside to cool slightly. Keep the cooking liquid!
Cook the Shrimp and Squid: Now, let’s use that flavorful water! Bring the liquid back to a gentle simmer. Add the peeled and deveined shrimp and the squid rings. They cook very quickly! The shrimp will turn pink and opaque, and the squid will become firm and opaque. This usually only takes 2-3 minutes for the shrimp and 1-2 minutes for the squid. Don’t overcook them, or they’ll get tough! Remove them immediately with a slotted spoon and add them to the plate with the cooling octopus.
Cool and Chop the Seafood: Let all the seafood cool completely. You can even pop it in the fridge for a few minutes to speed things up once it’s not steaming hot. Once cool, chop the octopus into bite-sized pieces. The shrimp and squid rings are usually good as they are, or you can halve the larger shrimp if you like.
Prep Your Veggies and Herbs: While the seafood cools, get your other ingredients ready. Finely mince the garlic cloves. Chop the celery rib into small, crisp pieces. Finely chop the fresh parsley.
Whisk Up the Dressing: In a medium bowl, combine the olive oil, honey Dijon mustard, the juice from both lemons, the juice from the three tangerines, and the minced garlic. Whisk it all together until it’s well combined and looks slightly emulsified. Season generously with salt and freshly ground pepper. Taste and adjust – does it need more lemon? A little more salt? Make it taste good to YOU.
Combine Everything: In a large bowl, gently combine the cooled, chopped seafood, the chopped celery, and the chopped fresh parsley.
Dress and Chill: Pour the dressing over the seafood mixture. Gently toss everything together until all the seafood and celery are coated in that lovely dressing.
Let the Flavors Meld: This is a crucial step! Cover the bowl and refrigerate the seafood salad for at least 30 minutes, but ideally an hour or two. This chilling time allows the flavors to really meld together and makes the salad even more refreshing.
Serve! Give it one final gentle stir before serving. You can serve it simply in a bowl, on a bed of lettuce leaves, or with crusty bread for soaking up the dressing. Buon appetito!

Substitutions & Additions

Want to mix things up? This salad is pretty forgiving and open to delicious additions!

Other Seafood: Feel free to add cooked mussels, scallops, or even some high-quality canned or jarred tuna (packed in olive oil). Just be mindful of cooking times for anything fresh you add.
Extra Crunch: Add some thinly sliced red onion or bell peppers for more texture and flavor.
Tangy Bits: Capers or olives (like Kalamata or Castelvetrano) are wonderful salty additions.
More Herbs: A little fresh dill or a pinch of dried oregano can also be lovely in the dressing.
Different Citrus: Grapefruit or orange juice could work instead of tangerine, but the sweetness of tangerine is unique!

Tips for Success

Don’t Overcook the Seafood! I can’t stress this enough, especially for the shrimp and squid. Overcooked seafood is rubbery seafood. Cook until just opaque/firm.
Tenderize That Octopus: Don’t rush the octopus boiling step. It needs time to become tender and delicious.
Quality Ingredients: Since this salad is so simple, the quality of your seafood, olive oil, and fresh produce really shines through.
Taste the Dressing: Always taste and adjust your dressing before pouring it over the salad. This is your chance to get the seasoning just right.
Chill Time is Your Friend: Giving the salad time to chill in the fridge lets the flavors deepen and marry. Don’t skip this!
Prep Ahead: You can absolutely make this salad several hours or even the day before you plan to serve it. The flavors will only get better!

How to Store It

Pop any leftovers into an airtight container and keep it in the refrigerator. Because it’s a seafood salad dressed with oil and citrus, it typically stays fresh and delicious for about 2-3 days. After that, the texture might start to change, and it’s best to enjoy it sooner rather than later.

FAQs

Here are a couple of quick questions people often ask:

Q: Can I use frozen seafood?
A: Yes, absolutely! Just make sure to thaw it properly according to package directions before cooking. Frozen seafood is often flash-frozen at peak freshness.

Q: What should I serve with Italian Seafood Salad?
A: It’s wonderful on its own, but it’s also fantastic served with crusty Italian bread for dipping, on a bed of crisp lettuce, or as part of a larger antipasto spread.

Classic, Easy Italian Seafood Salad (Insalata di Mare)

This classic Italian Seafood Salad, or Insalata di Mare, is surprisingly simple, refreshing, and perfect for making you feel like you've been whisked away to the Mediterranean. It’s light, packed with flavor, and quick once the seafood is cooked.

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Cook Time 45

Equipment

Large pot
Slotted spoon
Medium bowl For dressing
Large bowl For combining
Airtight container For storage
Fridge For chilling

Ingredients

Hauptzutaten

1.5 lbs Octopus cleaned
8 large Shrimp peeled and deveined
4 tubes Squid cleaned, with tentacles removed (or kept)
1 rib Celery
2 Bay leaves
2 Lemon
3 Tangerines
3 cloves Garlic Freshly minced
0.25 cup Olive oil Good quality extra virgin
2 tsp Honey Dijon mustard
0.25 cup Fresh parsley Chopped finely
Salt To taste
Pepper Freshly ground, to taste

Instructions

Start by getting your octopus ready. Rinse it well. In a large pot, bring plenty of water to a boil with the bay leaves. Add the cleaned octopus. Reduce the heat to a simmer, cover, and let it cook until very tender. This can take anywhere from 45 minutes to over an hour, depending on the size. You should be able to easily pierce it with a fork. Once tender, remove the octopus from the pot with a slotted spoon and set aside to cool slightly. Keep the cooking liquid!
Now, let's use that flavorful water! Bring the liquid back to a gentle simmer. Add the peeled and deveined shrimp and the squid rings. They cook very quickly! The shrimp will turn pink and opaque, and the squid will become firm and opaque. This usually only takes 2-3 minutes for the shrimp and 1-2 minutes for the squid. Don't overcook them, or they'll get tough! Remove them immediately with a slotted spoon and add them to the plate with the cooling octopus.
Let all the seafood cool completely. You can even pop it in the fridge for a few minutes to speed things up once it's not steaming hot. Once cool, chop the octopus into bite-sized pieces. The shrimp and squid rings are usually good as they are, or you can halve the larger shrimp if you like.
While the seafood cools, get your other ingredients ready. Finely mince the garlic cloves. Chop the celery rib into small, crisp pieces. Finely chop the fresh parsley.
In a medium bowl, combine the olive oil, honey Dijon mustard, the juice from both lemons, the juice from the three tangerines, and the minced garlic. Whisk it all together until it's well combined and looks slightly emulsified. Season generously with salt and freshly ground pepper. Taste and adjust – does it need more lemon? A little more salt? Make it taste good to YOU.
In a large bowl, gently combine the cooled, chopped seafood, the chopped celery, and the chopped fresh parsley.
Pour the dressing over the seafood mixture. Gently toss everything together until all the seafood and celery are coated in that lovely dressing.
This is a crucial step! Cover the bowl and refrigerate the seafood salad for at least 30 minutes, but ideally an hour or two. This chilling time allows the flavors to really meld together and makes the salad even more refreshing.
Give it one final gentle stir before serving. You can serve it simply in a bowl, on a bed of lettuce leaves, or with crusty bread for soaking up the dressing. Buon appetito!

Notes

Tips for Success: Don't Overcook the Seafood! Cook until just opaque/firm. Tenderize That Octopus: Don't rush the boiling step. Quality Ingredients: Use good quality seafood, olive oil, and produce. Taste the Dressing: Always taste and adjust seasoning. Chill Time is Your Friend: Allows flavors to deepen and marry.
How to Store It: Store leftovers in an airtight container in the refrigerator for 2-3 days. The texture might change after that.