Dive into the fresh and vibrant flavors of this Marinated Seafood Salad, a delightful dish that celebrates the ocean’s bounty. This salad features a medley of succulent seafood, including shrimp, octopus, calamari, mussels, and scallops, all marinated in a zesty blend of olive oil, fresh lemon juice, and aromatic herbs. The marinade infuses the seafood with bright, tangy flavors and a hint of spice, making each bite irresistible.
Paired with a colorful assortment of cherry tomatoes, crisp cucumber, sweet red bell pepper, and tangy Kalamata olives, this salad is not only visually stunning but also packed with nutrients. It’s perfect as a light lunch, an elegant appetizer, or a refreshing side dish at your next gathering. Garnished with fresh parsley and served with lemon wedges, this Marinated Seafood Salad is a celebration of flavor and freshness that will transport you to a seaside escape.
Let’s get started on this delicious recipe!
Ingredients:
For the Seafood:
1/2 pound shrimp, peeled and deveined
1/2 pound octopus, cleaned and cut into bite-sized pieces
1/2 pound calamari, cleaned and sliced into rings
1/2 pound mussels, cleaned and debearded
1/2 pound scallops
For the Marinade:
1/2 cup olive oil
1/4 cup fresh lemon juice
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
1 tablespoon fresh oregano, chopped
1/2 teaspoon red pepper flakes
Salt and pepper to taste
For the Salad:
1 cup cherry tomatoes, halved
1 cucumber, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and sliced
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions:
1. Cook the Seafood:
Bring a large pot of salted water to a boil.
Add the octopus and cook for 45-60 minutes until tender. Remove with a slotted spoon and set aside to cool.
In the same pot, add the shrimp and cook for 2-3 minutes until pink and opaque. Remove and set aside.
Add the calamari rings and cook for 1-2 minutes until just tender. Remove and set aside.
Add the mussels and cook for 3-4 minutes until they open. Discard any that do not open.
Finally, add the scallops and cook for 2-3 minutes until opaque. Remove and set aside.
2. Prepare the Marinade:
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, basil, oregano, red pepper flakes, salt, and pepper.
3. Marinate the Seafood:
Once the seafood has cooled, add it to the bowl with the marinade.
Toss to coat the seafood evenly and let it marinate in the refrigerator for at least 1 hour.
4. Assemble the Salad:
In a large salad bowl, combine the cherry tomatoes, cucumber, red bell pepper, red onion, and Kalamata olives.
Add the marinated seafood and toss gently to combine.
5. Serve:
Garnish with fresh parsley and serve with lemon wedges on the side.
