Frutti di Mare Seafood Salad

There are few dishes that capture the spirit of the Mediterranean quite like Frutti di Mare. Every time I make it, I feel like I’ve been whisked off to a seaside trattoria somewhere along the Amalfi Coast — sun on my shoulders, the smell of the ocean in the air, and a chilled glass of white wine nearby.

This classic Italian mixed seafood salad is all about freshness and simplicity. When done right, it’s light yet luxurious — brimming with shrimp, scallops, calamari, and whatever other treasures you’ve brought home from the fish market. The key is not to overthink it. Keep it simple, let the seafood shine, and finish with good olive oil, lemon juice, and a sprinkle of sea salt.

Why This Salad Deserves a Spot on Your Table

I first fell in love with Frutti di Mare years ago at a small Italian deli my family used to visit after church on Sundays. Their seafood salad was legendary — tender calamari rings, sweet crab meat, and tiny clams that tasted like the sea itself. Ever since then, I’ve been chasing that flavor, trying to recreate it in my own kitchen.

What makes this salad so special is that it’s incredibly versatile. It works as a holiday appetizer, a light summer dinner, or even as part of a Feast of the Seven Fishes on Christmas Eve. Serve it cold with a loaf of crusty bread, and you’ll understand why Italians treasure this dish so much.

Ingredients You’ll Need

You can mix and match depending on what’s available or what you like, but here’s a classic combination that never fails:

Seafood Mix (about 2 pounds total)

• ½ pound large shrimp, peeled and deveined

• ½ pound scallops

• ½ pound calamari (squid), cleaned and cut into rings

• ½ pound mussels or clams (in shells or meat only)

• Optional: chunks of crab or lobster for a richer version

For the Dressing:

• ¼ cup extra virgin olive oil (use your best one here)

• Juice of 1 large lemon (plus extra wedges for serving)

• 2 tablespoons white wine vinegar

• 2 cloves garlic, finely minced

• 1 tablespoon chopped fresh parsley

• 1 teaspoon sea salt (plus more to taste)

• ½ teaspoon freshly ground black pepper

• Pinch of red pepper flakes (optional, for a little kick)

How to Make Frutti di Mare

1. Prepare the seafood:
   Bring a large pot of salted water to a gentle boil. Cook each type of seafood separately — shrimp just until pink (2–3 minutes), scallops for about 2 minutes, and calamari rings for 1–2 minutes until tender. If using mussels or clams, steam them until they just open, then remove from shells. Immediately plunge everything into an ice bath to stop the cooking.

2. Make the dressing:
   In a bowl, whisk together olive oil, lemon juice, vinegar, garlic, parsley, salt, and pepper until smooth and well blended.

3. Toss it all together:
   Pat the seafood dry with paper towels, then combine in a large mixing bowl. Pour the dressing over the seafood and toss gently to coat.

4. Chill and marinate:
   Cover and refrigerate for at least 1 hour (or up to 6 hours). The flavors deepen beautifully as it sits.

5. Serve:
   Give it one last toss, taste for salt, and finish with a drizzle of olive oil and a sprinkle of flaky sea salt. Serve chilled with lemon wedges and crusty bread.

My Kitchen Notes

• Use the freshest seafood you can find. This dish doesn’t hide anything — if it’s not fresh, you’ll taste it.

• Don’t overcook. Overdone seafood ruins the texture. Quick blanching is all you need.

• Extra flavor? Add a handful of capers, thinly sliced celery, or a few halved cherry tomatoes for color and brightness.

• For a heartier twist, toss it with cooked pasta or farro to turn it into a full meal.

• Make ahead magic: It actually tastes better after a few hours in the fridge, once the lemon and olive oil have soaked into everything.

Serving Suggestions

Frutti di Mare shines as a centerpiece for warm-weather meals or elegant holiday spreads. Try serving it with:

• Toasted garlic bread or focaccia for dipping into the lemony dressing

• A crisp white wine like Pinot Grigio, Vermentino, or Sauvignon Blanc

• A simple side of roasted vegetables or Caprese salad for a light Italian meal

And if you’re celebrating Christmas Eve’s Feast of the Seven Fishes, this dish easily counts for four — shrimp, calamari, clams, and scallops — in one go.

FAQs

Can I use frozen seafood?
Yes, just make sure it’s fully thawed and patted dry before cooking. Fresh is ideal, but good-quality frozen seafood works well for this recipe.

How long does Frutti di Mare last in the fridge?
It keeps up to 2 days when stored in an airtight container, but it’s best eaten the same day it’s made for peak flavor and texture.

Can I add pasta to this salad?
Definitely. Tossing it with linguine or orzo makes for a lovely summer pasta salad version.

What’s the best olive oil for this recipe?
Use a fruity, high-quality extra virgin olive oil — it’s one of the stars of this dish.

Is it served hot or cold?
Always chilled or at room temperature. That’s what keeps it so refreshing and perfect for warm weather or antipasto platters.

Continue to Content

Yield: 8

Frutti di Mare Seafood Salad

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Bring the flavors of the Italian coast to your table with this Frutti di Mare Seafood Salad — a refreshing mix of tender shrimp, clams, scallops, and calamari tossed with crisp vegetables, olive oil, and fresh lemon juice.

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Ingredients

For the Poaching Broth:

• 4 cups water
• 1 cup dry white wine or chicken stock
• 2–3 bay leaves
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 small onion, roughly chopped

For the Salad:

• 1 pound small cocktail shrimp
• 1 pound small clams (in shell)
• ½ pound bay scallops
• ½ pound calamari, sliced into rings
• 2 celery ribs, thinly sliced
• 1 large yellow or orange bell pepper, diced
• 1 pound tomatoes, seeded and diced
• ½ cup chopped chives
• ¼ cup extra virgin olive oil (or more to taste)
• Juice of 1–2 lemons
• Kosher salt and black pepper, to taste

Instructions

1. In a medium pot, combine the water, wine, bay leaves, salt, pepper, and onion. Bring to a boil, then turn off the heat and let the broth steep while you prepare the vegetables.
2. While the broth infuses, dice the bell pepper, celery, and tomatoes, and place them in a large mixing bowl. Add the shrimp if pre-cooked and cleaned.
3. Return the broth to a boil and add the clams. Cook for 3–4 minutes, removing each clam as soon as it opens. Take the meat out of the shells and add to the bowl with the vegetables.
4. Turn off the heat and add the scallops to the hot broth. Cover and let them gently poach for about 3–4 minutes. Remove and transfer to the bowl.
5. Bring the broth back to a boil once more and add the calamari rings. Cook for 30 seconds to 1 minute, then strain immediately. Add the calamari to the bowl and discard or save the broth for another use.
6. To dress the salad, drizzle with olive oil, squeeze in half the lemon juice, and season with salt. Toss well, then adjust with more oil, lemon, or salt to taste — the salad should be glossy and bright. Stir in the chopped chives and refrigerate for at least a couple of hours before serving to allow the flavors to meld.

Notes

• This salad tastes best when chilled for 2–3 hours before serving but should be eaten within a day or two for the freshest flavor. Add a sprinkle of parsley or crushed red pepper for an extra pop of color and spice. Serve as an appetizer, light main course, or side dish with crusty bread and a crisp white wine.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 426Total Fat 13gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 119mgSodium 1909mgCarbohydrates 47gFiber 6gSugar 15gProtein 31g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

Frutti di Mare isn’t just a salad — it’s a celebration of the sea. It’s a dish that brings together texture, freshness, and the unmistakable taste of summer in Italy. Whether you’re serving it at a festive gathering or just treating yourself to something special, every forkful feels like a little seaside escape.

Once you try it, you’ll see why this timeless seafood salad has earned its place in Italian kitchens for generations.

Also try these Fish recipes:-

• White Fish Fillets with Ginger and Soy
• Easy Baked Fish with Garlic and Basil
• Crispy Fried Fish Fillets