Name: Italian Seafood Salad (Insalada di Mare) Recipe
Prep time: 40 min
Cook time: 30 min
Total time: 3 h 10 min
Cuisine: Italian
Ingredients: 1/2 cup dry white wine; 2 pounds fresh live Manila or littleneck clams (about 2 dozen), purged and scrubbed; 1 pound fresh live mussels (about 2 dozen), scrubbed and de-bearded if necessary; 3/4 pound medium to large shrimp (20 to 25), peeled and deveined; 3/4 pound cleaned calamari (a mix of sacs and tentacles; sacs cut into 1/2-inch-thick rings and bite-size pieces); 2 bay leaves; Salt to taste; 1 lemon (zest and juice); 1 garlic clove, minced; 2 tablespoons finely chopped flat-leaf parsley; Crushed red pepper (optional); 1/2 to 3/4 cup extra virgin olive oil; 1 tablespoon drained capers; 1 large stalk celery, diced; 1 large carrot, diced; 5 radishes, diced; 1/2 cup water; 1/2 cup cider or white wine vinegar; 3 tablespoons sugar; 1/2 teaspoon salt

Print Recipe· 4.3 from 4 reviews

If you’ve ever dreamed of capturing the vibrant flavors of the Mediterranean sea in one stunning dish, this Italian Seafood Salad (Insalata di Mare) Recipe is your dream come true. Combining fresh clams, mussels, shrimp, and calamari with a bright, zesty dressing, this salad bursts with texture and color, delivering a taste that feels like a seaside celebration in every bite. It’s elegant, refreshing, and surprisingly simple to prepare, making it a perfect dish to impress guests or indulge yourself on a warm day.

Ingredients You’ll Need

On a white marbled surface, there are five white bowls arranged in a circle filled with fresh seafood: black mussels in the top bowl, grey shrimp with brown tails in the top right bowl, brown clams in the bottom bowl, and whole squids with a purplish-pink tone in the bottom left bowl. In the center left area, small clear bowls hold red chili flakes, green capers, and salt. Nearby are fresh parsley and celery stalks with green leaves, as well as a bright orange carrot and a small white bowl with radishes on a wooden board. A whole yellow lemon, a small plate holding garlic and bay leaves, and two glasses of water complete the scene with a bottle of olive oil and a bowl of white sugar. The image is bright and clear, photo taken with an iphone --ar 4:5 --v 7

To make this Italian Seafood Salad (Insalata di Mare) Recipe truly shine, you just need fresh, high-quality seafood paired with vibrant vegetables and a few pantry staples. Each ingredient is essential not only for flavor but also for the perfect balance of texture and color that brings this dish to life.

Dry white wine: Adds a subtle acidity and depth, perfect for steaming the shellfish gently.
Fresh live Manila or littleneck clams (about 2 dozen): These provide that delicious briny snap that defines authentic Italian seafood salad.
Fresh live mussels (about 2 dozen): Adds sweetness and chewy texture, complementing the clams beautifully.
Medium to large shrimp (20 to 25), peeled and deveined: Brings juicy, tender bites with firm texture.
Cleaned calamari: Mix of sacs and tentacles offers a wonderful chew and seafood variety.
Bay leaves: Infuse a subtle herbal note in the cooking liquid.
Salt: Enhances all the natural flavors.
Lemon: Fresh zest and juice brighten the salad, giving it that irresistible citrus tang.
Garlic clove, minced: Adds a gentle warmth and depth to the dressing.
Flat-leaf parsley, finely chopped: Provides freshness and a lovely green accent.
Crushed red pepper (optional): For a hint of heat that wakes up your palate.
Extra virgin olive oil: The heart of the dressing, binding flavors with its silky richness.
Capers, drained: Adds a burst of salty tang and texture.
Celery, diced: Provides crispness and a touch of earthy bitterness.
Carrot, diced: Brings sweetness and vibrant orange color.
Radishes, diced: Offers peppery crunch and a pop of red.
Water: Needed for steaming and making quick pickles.
Cider or white wine vinegar: Essential for quick-pickling the vegetables, balancing the seafood’s richness.
Sugar: Harmonizes the sharpness of vinegar in the pickled veggies.

How to Make Italian Seafood Salad (Insalata di Mare) Recipe

Step 1: Steam the Clams

Start by adding a splash of dry white wine to a large skillet and tossing in your clams. Cover and let them steam over medium-high heat until all have opened – around 8 minutes. It’s vital that you discard any that remain shut after 10 minutes, ensuring the freshest, safest bites. Transfer them carefully to a bowl, leaving behind the flavorful cooking juices in the skillet.

Step 2: Steam the Mussels

Next, add the remaining wine and your mussels to the same skillet, cover, and cook for about 5 minutes until they open. Like the clams, toss out any stubborn ones that don’t open. Move the mussels to join the clams, letting them cool slightly together.

Step 3: Strain the Shellfish Cooking Juices

Don’t lose those precious juices! Pour the liquid through a fine-mesh sieve lined with damp paper towels into a bowl, then refrigerate it. This briny liquid will soon become part of your lively dressing.

Step 4: Shuck the Clams and Mussels

Carefully pluck the tender clams and mussels from their shells and place them into a clean bowl. Splash some of the reserved juice on top to keep them moist and refrigerate while you prepare the rest of the seafood.

Step 5: Steam the Shrimp

Steam your shrimp gently over boiling water until just cooked through, about 5 minutes. This keeps them juicy and tender without turning them rubbery. Once done, set them aside with the other seafood.

Step 6: Poach the Calamari

In the same pot, add fresh water, a bay leaf, and salt to prepare to poach your calamari. Simmer the pieces until they turn opaque and tender, about 5 to 7 minutes. Be careful not to overcook, or you risk tough calamari. Combine with the shrimp once ready.

Step 7: Make the Dressing

Here’s where the magic happens. Take strips of lemon zest, fresh lemon juice, and whisk in some of the reserved shellfish juices. Add minced garlic, chopped parsley, and crushed red pepper for a subtle kick before drizzling in extra virgin olive oil to create a silky emulsion. Stir in the capers to finish this zesty dressing.

Step 8: Marinate the Seafood

Pour the dressing over the combined seafood, toss gently with the reserved lemon zest strips, add the remaining bay leaf, and cover. The seafood needs to marinate in the fridge for at least 2 hours, allowing the flavors to meld beautifully.

Step 9: Prepare the Quick-Pickled Vegetables

Toss diced celery, carrot, and radishes together. Heat vinegar, water, sugar, and salt until dissolved, then pour over the vegetables to pickled perfection. Chill for at least an hour – these quick pickles add a bright, crunchy contrast to the tender seafood.

Step 10: Assemble and Serve

Drain the pickled veggies and fold them gently into the marinated seafood. Return to the fridge for an additional 30 minutes before serving cold. This resting time helps all the fresh ingredients harmonize into a refreshing celebration of flavors.

How to Serve Italian Seafood Salad (Insalata di Mare) Recipe

A clear glass bowl holds a seafood mix with two wooden spoons resting inside. The dish has three main layers; the bottom layer is mostly black and beige mussels, the middle layer is filled with pink and white shrimp, and the top layer is sprinkled with finely chopped green herbs and small green capers. Thin, bright yellow lemon peels sit on top and around the edges of the bowl, adding a splash of color. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of extra flat-leaf parsley or a few lemon wedges adds just the right touch of freshness and brightness when presenting your Italian Seafood Salad (Insalata di Mare) Recipe. If you love a little heat, a light dusting of crushed red pepper flakes can be a wonderful addition.

Side Dishes

This salad pairs beautifully with crusty bread to soak up the vibrant dressing, or alongside simple roasted potatoes for a heartier meal. A crisp white wine or sparkling water with lemon makes an ideal refreshing drink to accompany it.

Creative Ways to Present

For a stunning presentation, serve the salad in individual glass bowls or wide shallow dishes to showcase the colorful seafood and vegetables. You can also mound it over a bed of peppery arugula or mixed greens for extra texture and taste contrast, turning it into a dazzling centerpiece.

Make Ahead and Storage

Storing Leftovers

Stored in an airtight container, leftovers of the Italian Seafood Salad (Insalata di Mare) Recipe keep well in the refrigerator for up to 24 hours. Because of the fresh seafood and vinaigrette dressing, it’s best enjoyed within this timeframe to maintain optimal freshness and flavor.

Freezing

Freezing is not recommended for this seafood salad. The delicate texture of the seafood will suffer, becoming tough and watery once thawed, while the fresh vegetables lose their crispness. Enjoy this dish fresh for the best experience.

Reheating

This salad is designed to be eaten cold or slightly chilled. Reheating will compromise the texture of the seafood and the bright flavors of the dressing, so it’s best to serve it straight from the fridge or at cool room temperature.

FAQs

Can I use frozen seafood instead of fresh for this Italian Seafood Salad (Insalata di Mare) Recipe?

While fresh seafood gives the best flavor and texture, you can use frozen shellfish and calamari that have been properly thawed. Just be mindful of cooking times and avoid overcooking to preserve tenderness.

How long does the seafood need to marinate?

Marinating the seafood in the dressing for at least 2 hours allows the flavors to meld harmoniously. If you have more time, letting it rest up to 4 hours will deepen the taste, but avoid going much longer to keep the seafood fresh.

Are the pickled vegetables necessary?

The quick-pickled celery, carrot, and radishes add an essential crunchy texture and a bright acid balance to the rich seafood, making the overall dish more layered and interesting. They’re a highly recommended component to get the full experience.

Can I make this salad vegan or vegetarian?

This particular Italian Seafood Salad (Insalata di Mare) Recipe relies on various seafood types, which are central to its character. For a vegetarian twist, you could experiment with marinated roasted vegetables and seaweed to mimic the ocean flavors, though it won’t be the traditional insalata di mare.

What wine pairs best with this Italian Seafood Salad?

A crisp, light white wine like Pinot Grigio or Vermentino complements the salad beautifully, enhancing the citrusy freshness and briny notes without overpowering the delicate seafood.

Final Thoughts

Making the Italian Seafood Salad (Insalata di Mare) Recipe at home is like bringing the spirit of an Italian coastal feast right to your table. Its lively mix of fresh seafood, zesty dressing, and quick-pickled veggies creates a dish that’s endlessly charming and inviting. Once you try it, you’ll find it’s one of those memorable recipes that you’ll return to again and again — perfect for warm evenings or special gatherings. So grab your seafood, invite some friends, and dive in!