Name: Italian Seafood Salad
Prep time: 1 h 20 min
Cook time: 50 min
Total time: 2 h 10 min
Cuisine: Italian / Mediterranean
Ingredients: 1 ½ lbs octopus; 4 squid tubes (about 400g), cleaned and sliced into rings; 8 tiger shrimp, peeled and deveined; 3 bay leaves; 1 celery rib, chopped; 1 tsp whole peppercorns; 2 tsp salt (for cooking water); 1 wine cork (optional, for tenderizing octopus); ¼ cup olive oil; Juice of 2 lemons; Juice of 2 tangerines; 2 tsp honey Dijon mustard; 3 garlic cloves, minced; 2 pinches salt; ¼ cup chopped fresh parsley; 1 lemon, sliced; 2 tangerines, sliced; Extra parsley

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Italian Seafood Salad, or Insalata di Mare, is a bright and refreshing dish from Southern Italy featuring tender octopus, squid rings, and juicy shrimp all gently tossed in a zesty citrus-Dijon dressing. Infused with the aromas of tangerine, lemon, garlic, and fresh herbs, this elegant seafood antipasto is a timeless classic served chilled, perfect for warm-weather dining, holiday feasts, or sophisticated appetizer spreads.

Why You’ll Love This Recipe

Light, healthy, and packed with protein-rich seafood
Traditional Southern Italian flavors with a citrusy twist
Beautiful presentation for holidays, dinner parties, or alfresco meals
Naturally gluten-free and dairy-free
Ideal as a make-ahead appetizer or first course
Refreshing and elegant—perfect for spring and summer
Balanced flavor with sweet, tangy, and herby notes
Customizable with other seafood additions
A Mediterranean diet-friendly dish
Brings restaurant-quality sophistication to your home table

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

octopus
squid tubes, cleaned and sliced into rings
tiger shrimp, peeled and deveined
bay leaves
celery rib, chopped
garlic cloves, minced
lemons (juiced + for garnish)
tangerines (juiced + for garnish)
fresh parsley, chopped
honey Dijon mustard
olive oil
whole peppercorns
salt (for water and dressing)
wine cork (optional, for tenderizing octopus)

directions

In a large pot, bring water to a boil with bay leaves, chopped celery, peppercorns, and 2 teaspoons of salt. Add a wine cork if desired—an old Italian method believed to help tenderize octopus.
Submerge the octopus in the boiling water 2–3 times until the tentacles curl. Then fully submerge and cook for 40–50 minutes until fork-tender. Remove from the water and let cool.
In a separate pot, boil the squid rings for 2 minutes, then remove and set aside. Next, boil the shrimp for 3–4 minutes until opaque and cooked through. Drain and let cool.
Once cooled, cut the octopus into bite-sized pieces. Combine with the squid and shrimp in a large mixing bowl.
In a small bowl, whisk together the olive oil, lemon juice, tangerine juice, honey Dijon mustard, minced garlic, and a pinch of salt.
Pour the dressing over the seafood. Add the chopped parsley and gently toss until everything is evenly coated.
Cover and refrigerate the salad for 1–2 hours to allow the flavors to marinate and the dish to chill.
Serve the seafood salad on a white platter or shallow bowl, garnished with fresh lemon and tangerine slices and a sprinkle of extra parsley if desired.

Servings and timing

Servings: 4–6
Prep time: 20 minutes
Cooking time: 50 minutes
Marinating time: 1 hour
Total time: 2 hours 10 minutes
Calories: Approximately 310 kcal per serving

Variations

Add Scallops or Mussels: Expand the seafood variety for a richer antipasto.
Zest It Up: Add lemon and tangerine zest to the dressing for a brighter aroma.
Spicy Version: Include red pepper flakes or sliced fresh chili for heat.
Herb Swap: Use fresh basil, dill, or mint instead of parsley for a different herbal note.
Wine Marinade: Add a splash of white wine to the dressing for depth.
Vegetable Boost: Mix in thinly sliced fennel, red onion, or cherry tomatoes.
Avocado Garnish: Serve with avocado slices for added creaminess.
Caper Twist: Stir in a tablespoon of chopped capers for a salty bite.
Pasta Version: Toss with cooked and chilled orzo for a heartier salad.
Vegan Option: Replace seafood with marinated hearts of palm and chickpeas.

storage/reheating

Store the seafood salad in an airtight container in the refrigerator for up to 2 days. Serve it cold or allow it to come slightly to room temperature for better flavor. This dish is not intended to be reheated, as the seafood may become tough or rubbery when warmed.

FAQs

What is Insalata di Mare?

Insalata di Mare is a traditional Italian seafood salad made with a mix of shellfish and mollusks, dressed in olive oil, lemon, and herbs, typically served chilled.

Can I make this salad ahead of time?

Yes, it’s best when made a few hours in advance to allow the flavors to meld. Prepare it up to a day ahead and store it chilled.

Is the wine cork necessary?

While not scientifically proven, many Italian cooks believe adding a wine cork to the cooking water helps tenderize the octopus. It’s optional but a charming culinary tradition.

Can I use frozen seafood?

Yes, as long as it’s fully thawed and of good quality. Be sure to drain and pat dry before cooking.

What does the tangerine juice add?

Tangerine juice adds a subtle sweetness and floral citrus flavor that complements the seafood and balances the tangy lemon.

How do I know when the octopus is cooked?

The octopus is done when it’s fork-tender, which usually takes 40–50 minutes depending on its size.

What kind of olive oil should I use?

Use high-quality extra virgin olive oil for the best flavor, as it’s a key component of the dressing.

Can I serve this as a main course?

Yes, increase the portion size or serve it over greens or pasta to turn it into a light main dish.

Can I use bottled lemon or tangerine juice?

Freshly squeezed juice is recommended for the best flavor, but bottled can be used in a pinch.

What’s the best way to serve this salad?

Serve it chilled or slightly cool on a white platter with fresh citrus slices for an elegant presentation.

Conclusion

Italian Seafood Salad (Insalata di Mare) is a celebration of the sea, brightened by citrus and brought to life with herbs and tender, well-cooked seafood. Whether served as part of a festive antipasti spread or enjoyed on a warm afternoon with a glass of white wine, this dish embodies the fresh, simple, and elegant essence of Southern Italian cuisine. With its colorful presentation and balanced flavor, it’s a timeless classic sure to impress.