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.

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.

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.

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.

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.

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.