Description
A refreshing seafood salad featuring tender scungilli, lemony vinaigrette, and fresh herbs—perfect for summer or holiday feasts.
Ingredients
Scale
For the Salad:
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1 can (29 oz) scungilli, drained and rinsed (or 1½ lbs fresh, cooked and sliced)
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⅓ cup extra virgin olive oil
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¼ cup fresh lemon juice (about 2 lemons)
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2 cloves garlic, minced
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½ small red onion, finely sliced
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1 celery stalk, thinly sliced
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¼ cup fresh Italian parsley, chopped
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½ tsp crushed red pepper flakes (adjust to taste)
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Salt and freshly ground black pepper, to taste
Optional Add-ins:
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Capers
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Cherry tomatoes, halved
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Fresh basil, chiffonade
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Calamari rings (for a mixed seafood variation)
Instructions
1. Prep the Scungilli:
- Canned: Drain, rinse under cold water, and pat dry.
- Fresh: Rinse, boil in salted water for 25–30 mins until fork-tender. Cool and slice.
2. Make the Dressing:
- In a large bowl, whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and pepper.
3. Assemble the Salad:
- Add scungilli, onion, celery, and parsley. Toss gently to coat evenly.
4. Marinate:
- Cover and refrigerate for at least 1 hour (or overnight) for best flavor.
5. Serve:
- Toss again, adjust seasoning, and garnish with lemon wedges and extra parsley.
Notes
- Use high-quality olive oil for richer flavor.
- For fresh scungilli, don’t overcook—aim for fork-tender, not rubbery.
- Marinate overnight for optimal taste.
- Serve chilled or gently warmed over pasta.
- Store in airtight glass container for up to 3 days. Freezing not recommended.
- Prep Time: 15 minutes
- Cook Time: 0 minutes (30 mins if using fresh scungilli)
- Category: Appetizer
- Method: No-Bake (Boiling if using fresh)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 1g
- Sodium: 410 mg
- Fat: 14g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 18g
- Cholesterol: 55 mg