Cold Seafood Salad

https://www.youtube.com/watch?v=JAQezVTEO3Q

A lot of people love seafood salad, but are intimidated by the thought of making it at home. Today I'm here to help you set aside all your fears so this is no longer the case! This is the Cold Seafood Salad recipe I've made for years and I'm filming it for you so you can see exactly how I do it.

The seafood I use in this recipe is octopus, shrimp, and calamari. They're abundant in Greece, which is where this recipe originates from. If you want to add or supplement the seafood of your choice you are welcome to do so. But please do your best to keep the proportions the same!

To start with, I buy all ingredients at once at the fish store and prepare it right away so it's as fresh as possible. This is crucial for maintaining the "freshly caught" flavor of the fish. While the fish is chilling I prepare the flavorings. I accent the seafood with crunchy celery, red onion, and capers, and toss it all in a classic lemony dressing. This gives the salad a lovely bright, fresh flavor, without being overbearing.

This is a fantastic salad recipe for warm weather. It lends itself well to being made in advanced so you can easily make it in the morning and keep it chilled until a gathering in the evening. It also can be served on a bed of lettuce to make a light meal, or taken in a container to work for a nice, easy lunch.

Greek Cold Seafood Salad with Celery 

Θαλασσινή Σαλάτα με Σέλινο 

Seafood is synonymous with Greece, and this salad is one of our best dishes. It combines all the flavors you love in one bowl.  

Ingredients 

Seafood 

• 1 lb cooked octopus, sliced 

• ½ lb cooked shrimp, peeled & deveined 

• ½ lb calamari, sliced 

  
  

Vegetables & Herbs 

• 2–3 celery stalks, very thinly sliced 

• ½ small red onion, paper-thin slices 

• 2 tbsp capers 

• ¼ cup fresh parsley, finely chopped 

  
  

Dressing 

• ½ cup extra-virgin olive oil 

• Juice of 2–3 lemons (to taste) 

• 2 cloves garlic, finely minced 

• Salt & freshly ground pepper 

• Optional: ½ tsp dried oregano 

  
  

Instructions 

1. Cook the seafood if needed and let cool completely. 

2. Whisk the olive oil, lemon juice, garlic, salt, pepper, and oregano. 

3. In a large bowl, gently combine seafood, celery, onion, capers, and parsley and toss it lightly with the dressing. 

4. Refrigerate the salad for 30–60 minutes. 

5. Adjust seasoning and add a drizzle of olive oil before serving. 

Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact team@nikkiglekascollective.com or call 203.658.8659.