Sardinian Seafood Salad with Lemon and Olive Oil
Dive into the refreshing flavors of the Mediterranean with this Sardinian Seafood Salad, a vibrant mix of succulent seafood, crisp vegetables, and a zesty lemon and olive oil dressing that will transport your taste buds to the sunny shores of Sardinia.
Equipment
- Large pot
- Mixing bowls
- Whisk
- Knife
- Cutting board
- Paper towels
Ingredients
- 1 lb mixed seafood (shrimp, squid, scallops) cleaned and prepped
- 2 medium cucumbers diced (about 2 cups)
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cup fresh parsley chopped
- 1/4 cup extra virgin olive oil
- 2 lemons juiced (about 1/4 cup juice)
- 1 garlic clove minced
- Salt and pepper to taste
- Lemon slices and additional parsley for garnish
Instructions
- Begin by preparing the seafood. Bring a large pot of salted water to a boil and blanch the shrimp, squid, and scallops for about 2-3 minutes, until just cooked. Be careful not to overcook to avoid rubbery texture. Drain and transfer to a bowl of ice water to stop the cooking process.
- Once cooled, drain the seafood and pat dry with paper towels. Place in a large mixing bowl.
- Add the diced cucumbers, halved cherry tomatoes, and thinly sliced red onion to the bowl with the seafood.
- In a small bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, and a pinch of salt and pepper to create the dressing.
- Pour the dressing over the seafood and vegetable mixture, tossing gently to coat everything evenly.
- Sprinkle chopped fresh parsley over the salad and give it another gentle mix.
- Taste and adjust the seasoning with additional salt and pepper if needed.
- Cover and refrigerate the salad for at least 10 minutes to allow the flavors to meld.
- Serve the salad chilled, garnished with lemon slices and a sprinkle of fresh parsley.
Notes
For best results, use fresh, high-quality seafood.
If you have access to a grill, consider grilling the seafood for added flavor.
This salad can be stored in the refrigerator for up to two days, making it a perfect make-ahead dish for gatherings.