Easy Scungilli Salad 

If you love bold seafood flavors and refreshing salads, this Easy Scungilli Salad with a Tangy Twist You’ll Love is a must-try. A classic dish with Italian-American roots, scungilli salad features tender slices of sea snail (often conch) marinated in a zesty mixture of olive oil, lemon juice, garlic, and herbs. It’s a go-to appetizer for seafood lovers and a traditional favorite during holiday feasts like the Feast of the Seven Fishes.

This dish isn’t just flavorful—it’s incredibly easy to make, thanks to canned scungilli, which cuts down on prep time without compromising on taste. Whether you’re preparing it for a summer gathering, an Italian-themed dinner, or simply craving a light seafood dish, this scungilli salad delivers that perfect balance of briny, citrusy, and herbaceous notes in every bite.

Why You’ll Love This Recipe

This scungilli salad is everything a great seafood dish should be—light, tangy, and full of flavor. Here’s why it’ll earn a spot in your regular rotation:

• Fast and Easy – Using canned scungilli makes this recipe simple to prepare, saving time without sacrificing flavor or texture. No boiling or shelling required.
  
• Fresh and Zesty Flavor – The lemon juice, garlic, and parsley give this salad a refreshing brightness that complements the natural brininess of the seafood.
  
• Perfect for Seafood Lovers – With a slightly chewy bite and mild ocean flavor, scungilli adds a unique twist that’s irresistible to those who enjoy traditional Italian seafood dishes.
  
• Great for Entertaining – Serve it as a crowd-pleasing appetizer at family dinners, summer gatherings, or festive holiday meals like Christmas Eve.
  
• Healthy and Light – Low in fat and high in protein, this salad is naturally dairy-free, gluten-free, and packed with simple, wholesome ingredients.
  

Whether you’re honoring a family tradition or just exploring something new, this recipe is a flavorful way to enjoy seafood in a fresh, easy-to-make salad.

Ingredients

Here’s everything you need to make this easy scungilli salad. All ingredients are simple, fresh, and easy to find at your local market.

Main Ingredients:

• 1 can (15 oz) scungilli, drained and rinsed
  (or use fresh pre-cooked scungilli if available)
  
• 1/4 cup extra virgin olive oil
  (use high-quality for best flavor)
  
• 1/4 cup fresh lemon juice
  (from about 2 lemons)
  
• 2 tablespoons vinegar
  
• 2 cloves garlic, finely minced
  
• 1/2 small red onion, thinly sliced
  
• 1 stalk celery, thinly sliced
  
• 1/4 cup fresh parsley, finely chopped
  
• 1/4 teaspoon crushed red pepper flakes (optional for a touch of heat)
  
• Salt and freshly ground black pepper, to taste
  

Optional Add-Ins:

• 1/4 cup chopped black olives or green olives
  
• 1/4 cup diced red bell pepper
  
• 1/2 cup arugula or mixed greens, for serving
  
• Lemon wedges, for garnish
  

Tip: Canned scungilli is a convenient option and works beautifully in this salad. Just be sure to rinse it thoroughly to remove any briny aftertaste. If you have access to fresh or frozen scungilli, boil it until tender (about 10–15 minutes), then cool before slicing.

Instructions

Making this scungilli salad is simple and requires minimal prep. Just follow these easy steps for a flavorful seafood salad you’ll want to make again and again.

Step 1: Rinse and Slice the Scungilli

If you’re using canned scungilli, drain it well in a colander and rinse under cold water to remove excess brine. Slice the scungilli into thin, bite-sized rounds if they aren’t pre-sliced. Pat dry with paper towels.

Tip: If using fresh or frozen scungilli, boil in salted water for 10–15 minutes or until tender. Let cool, then slice thinly.

Step 2: Prepare the Dressing

In a large mixing bowl, whisk together:

• ¼ cup olive oil
  
• ¼ cup fresh lemon juice
  
• 2 tablespoons red wine vinegar
  
• 2 cloves of finely minced garlic
  
• Salt and black pepper to taste
  
• A pinch of red pepper flakes (optional)
  

Whisk until the mixture is fully emulsified and slightly thickened.

Step 3: Add the Vegetables

To the bowl with the dressing, add:

• Sliced red onion
  
• Sliced celery
  
• Chopped parsley
  
• (Optional) diced red bell pepper or olives
  

Gently combine the ingredients with the dressing until everything is evenly coated.

Step 4: Combine with Scungilli

Add the sliced scungilli to the bowl. Use a spatula or large spoon to gently fold the seafood into the mixture. Make sure everything is evenly coated in the tangy dressing.

Pro Tip: Don’t overmix — keep the texture of the scungilli intact for the best mouthfeel.

Step 5: Chill and Let Marinate

Cover the bowl tightly and refrigerate for at least one hour, or for best results, chill overnight. This allows the flavors to fully absorb and meld together.

Step 6: Serve and Garnish

Before serving, give the salad a gentle toss. Taste the salad and add more salt or lemon juice as needed to achieve your desired flavor. Serve on a bed of arugula or mixed greens and garnish with lemon wedges or extra parsley.

Pro Tips and Variations

Elevate your Scungilli Salad with these smart tips and easy customizations. Whether you’re preparing it for a summer meal, holiday table, or just a light seafood fix, these ideas will make your salad even better.

Pro Tips for the Best Flavor

• Let it marinate:
  This salad tastes best after sitting for a few hours (or overnight). The lemon and garlic soak into the scungilli, giving it a bright, bold flavor.
  
• Use fresh ingredients:
  Fresh lemon juice, parsley, garlic, and good-quality olive oil make a noticeable difference in taste.
  
• Thinly slice everything:
  Scungilli, onion, and celery should all be thinly sliced to keep the textures balanced and easy to eat.
  
• Serve chilled:
  For the best flavor and texture, serve the salad cold, not at room temperature.
  

Variations You’ll Love

• Add More Seafood:
  Mix in cooked shrimp, calamari, or chopped clams to create a fuller Italian seafood salad.
  
• Spice It Up:
  Love heat? Add extra red pepper flakes or a splash of Calabrian chili oil for a spicy twist.
  
• Brighten It Up:
  Swap in lime juice for lemon, or add chopped cherry tomatoes for extra freshness and acidity.
  
• Swap the Herbs:
  If parsley isn’t your thing, use fresh basil or oregano instead for a different Mediterranean flavor.
  
• Vinegar Vibes:
  Red wine vinegar is classic, but white balsamic or sherry vinegar also works well and brings a slight sweetness.
  
• Crunch Factor:
  Add a handful of thinly sliced fennel or cucumber for a refreshing crunch and a touch of licorice flavor.

Serving Suggestions

Scungilli Salad is a light and flavorful seafood dish that fits beautifully into many meals—from elegant holiday spreads to casual weeknight dinners. Here’s how to serve it to impress and enjoy:

Serve It Cold as an Appetizer

Chill the salad for at least an hour, then plate it in small bowls or on appetizer spoons for a simple yet sophisticated starter. Perfect for dinner parties or festive gatherings.

Pair It with Fresh Greens

Serve your scungilli salad over a bed of arugula, spring mix, or butter lettuce. The peppery and tender greens complement the briny seafood and zesty lemon dressing.

With Crusty Bread or Crostini

Add slices of toasted Italian bread or grilled crostini on the side to soak up the extra dressing. It’s a rustic, satisfying combo that brings out the Mediterranean flavors.

Chill for Seafood Platters

Add it to a chilled seafood platter with shrimp cocktail, oysters, and calamari for a full Italian-American seafood feast—perfect for special occasions like Christmas Eve or summer entertaining.

Make It a Meal

Turn it into a main dish by serving it with a side of roasted vegetables, quinoa, or grilled polenta. A drizzle of extra olive oil makes it even more luscious.

Conclusion

Scungilli Salad is more than just a seafood dish—it’s a flavorful celebration of Italian-American tradition. Whether you’re making it for a holiday like the Feast of the Seven Fishes, adding it to a summer picnic, or simply craving a briny, tangy bite, this salad delivers bold flavor with minimal fuss.

Its zesty lemon dressing, crisp vegetables, and tender scungilli make it a standout at any table. The best part? It’s easy to prepare and even better the next day after the flavors mingle.

If you’ve never tried scungilli before, this is the perfect introduction. And if you’re a seafood lover, it just might become your new go-to.

Try it, share it, and savor every bite!

Scungilli Salad

Emily

Fresh, zesty, and protein-packed, this Scungilli Salad is a must-try seafood dish. Learn how to make it easily at home with bold Italian-inspired flavor!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Course Salad

Cuisine American, Italian

Servings 4 peoples

Calories 210 kcal

Ingredients

  

Main Ingredients:

• 1 can 15 oz scungilli, drained and rinsed
• or use fresh pre-cooked scungilli if available
• 1/4 cup extra virgin olive oil
• use high-quality for best flavor
• 1/4 cup fresh lemon juice
• from about 2 lemons
• 2 tablespoons vinegar
• 2 cloves garlic finely minced
• 1/2 small red onion thinly sliced
• 1 stalk celery thinly sliced
• 1/4 cup fresh parsley finely chopped
• 1/4 teaspoon crushed red pepper flakes optional for a touch of heat
• Salt and freshly ground black pepper to taste

Optional Add-Ins:

• 1/4 cup chopped black olives or green olives
• 1/4 cup diced red bell pepper
• 1/2 cup arugula or mixed greens for serving
• Lemon wedges for garnish

Instructions

 

Step 1: Rinse and Slice the Scungilli

• If you’re using canned scungilli, drain it well in a colander and rinse under cold water to remove excess brine. Slice the scungilli into thin, bite-sized rounds if they aren’t pre-sliced. Pat dry with paper towels.
• Tip: If using fresh or frozen scungilli, boil in salted water for 10–15 minutes or until tender. Let cool, then slice thinly.

Step 2: Prepare the Dressing

• In a large mixing bowl, whisk together:
• ¼ cup olive oil
• ¼ cup fresh lemon juice
• 2 tablespoons red wine vinegar
• 2 cloves of finely minced garlic
• Salt and black pepper to taste
• A pinch of red pepper flakes (optional)
• Whisk until the mixture is fully emulsified and slightly thickened.

Step 3: Add the Vegetables

• To the bowl with the dressing, add:
• Sliced red onion
• Sliced celery
• Chopped parsley
• (Optional) diced red bell pepper or olives
• Gently combine the ingredients with the dressing until everything is evenly coated.

Step 4: Combine with Scungilli

• Add the sliced scungilli to the bowl. Use a spatula or large spoon to gently fold the seafood into the mixture. Make sure everything is evenly coated in the tangy dressing.
• Pro Tip: Don’t overmix — keep the texture of the scungilli intact for the best mouthfeel.

Step 5: Chill and Let Marinate

• Cover the bowl tightly and refrigerate for at least one hour, or for best results, chill overnight. This allows the flavors to fully absorb and meld together.

Step 6: Serve and Garnish

• Before serving, give the salad a gentle toss. Taste the salad and add more salt or lemon juice as needed to achieve your desired flavor. Serve on a bed of arugula or mixed greens and garnish with lemon wedges or extra parsley.

Notes

Nutrition Information (Per Serving)

• Calories: 210
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 55mg
• Sodium: 430mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugars: 2g

Protein: 18g

Keyword Cold Seafood Salad, Italian Seafood Salad, Scungilli Salad

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