The Scungilli Salad Recipe is a bright, refreshing and flavorful Italian-American seafood dish made with tender conch (scungilli), lemon juice, olives, herbs and crisp vegetables.
It’s light, tangy and full of fresh Mediterranean taste. This salad is popular in Italian delis and often served during holidays, summer meals and seafood feasts.
Scungilli has a firm texture that absorbs flavors beautifully. When mixed with olive oil, vinegar, garlic and herbs, it turns into a delicious and elegant dish.
When I First Tried Scungilli Salad
I first tried scungilli salad at an Italian seafood market. The tender conch, fresh lemon taste, and olive oil dressing made it unforgettable.
It felt light, bright and perfect for warm days. After that, I began making it at home, and it quickly became a favorite side dish for seafood dinners.
Recipe Card Info
- Recipe Name: Scungilli Salad
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 10 mins
- Total Time: 25 mins
- Course: Salad / Appetizer
- Cuisine: Italian-American
- Calories: 210 kcal per serving
Equipment List
- Medium pot
- Mixing bowl
- Knife
- Cutting board
- Strainer
- Measuring cups and spoons
Ingredients You Need for Scungilli Salad Recipe
- 1 lb scungilli (fresh or canned conch)
- 1 small red onion (thinly sliced)
- 1 small green bell pepper (thinly sliced)
- 1 stalk celery (sliced)
- 1 clove garlic (minced)
- ¼ cup fresh parsley (chopped)
- ¼ cup black olives (sliced)
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- Pinch of crushed red pepper (optional)
Instructions
1. Prepare the Scungilli
If using fresh scungilli, boil in salted water for 35–45 minutes until tender.
If using canned scungilli, drain and rinse gently.
Slice into thin pieces if not already sliced.
2. Prepare the Vegetables
Slice onion, bell pepper, celery, and olives.
Chop parsley and mince the garlic.
3. Make the Dressing
In a bowl, mix olive oil, red wine vinegar, lemon juice, salt, pepper, garlic, oregano, and red pepper flakes (optional).
4. Combine Everything
Add scungilli, vegetables, and olives to a large mixing bowl.
Pour the dressing over the top.
Mix gently to coat well.
5. Chill Before Serving
Let the salad rest in the fridge for at least 1 hour.
This helps the flavors blend and deepen.
Recipe Tips
- Use canned scungilli for quick prep—it’s already cooked.
- Do not overcook fresh conch; it becomes tough.
- Add more lemon juice if you like tangy dressing.
- Chill for several hours for stronger flavor.
- Add capers or banana peppers for extra bite.
Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 210 kcal |
| Protein | 20g |
| Fat | 12g |
| Carbohydrates | 4g |
| Fiber | 1g |
| Sodium | 420mg |
Serving Suggestions
- Serve as an appetizer with crusty bread.
- Add to seafood platters.
- Enjoy with pasta or fresh greens.
- Great for summer meals and holiday tables.
Storage Tips
- Refrigerator: Store for up to 2 days.
- Freezer: Not recommended—texture changes.
- Always serve cold.
FAQs about Scungilli Salad Recipe
1. What is scungilli?
Scungilli is conch, a type of sea snail often used in Italian seafood dishes.
2. Can I use frozen conch?
Yes, thaw and boil until tender before slicing.
3. Is scungilli chewy?
It should be firm but tender—not rubbery if cooked correctly.
4. Can I prepare it ahead of time?
Yes, it tastes better after chilling.
5. What dressing works best?
A mix of olive oil, vinegar, and lemon gives classic flavor.
Conclusion
The Scungilli Salad Recipe is a fresh, tangy, and elegant seafood dish that is simple to prepare and full of Mediterranean flavor.
With tender conch, bright vegetables and a zesty dressing, it makes the perfect appetizer or side dish for any seafood lover.
Try it once, and it will become a new favorite at your table! and omega-3 fatty acids.
Extra Superb Recipes
- Juan Pollo Potato Salad Recipe
- Straub’s chicken salad Recipe
- Miracle Whip Salad Dressing Recipe
- Grape Salad With Butterfinger Recipe
Scungilli Salad Recip
Ingredients
- 1 lb scungilli fresh or canned conch
- 1 small red onion thinly sliced
- 1 small green bell pepper thinly sliced
- 1 stalk celery sliced
- 1 clove garlic minced
- ¼ cup fresh parsley chopped
- ¼ cup black olives sliced
- ¼ cup olive oil
- 2 tbsp red wine vinegar
- 1 tbsp lemon juice
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp oregano
- Pinch of crushed red pepper optional
Instructions
Prepare the Scungilli
- If using fresh scungilli, boil in salted water for 35–45 minutes until tender.
- If using canned scungilli, drain and rinse gently.
- Slice into thin pieces if not already sliced.
Prepare the Vegetables
- Slice onion, bell pepper, celery, and olives.
- Chop parsley and mince the garlic.
Make the Dressing
- In a bowl, mix olive oil, red wine vinegar, lemon juice, salt, pepper, garlic, oregano, and red pepper flakes (optional).
Combine Everything
- Add scungilli, vegetables, and olives to a large mixing bowl.
- Pour the dressing over the top.
- Mix gently to coat well.
Chill Before Serving
- Let the salad rest in the fridge for at least 1 hour.
- This helps the flavors blend and deepen.
Notes
- Use canned scungilli for quick prep—it’s already cooked.
- Do not overcook fresh conch; it becomes tough.
- Add more lemon juice if you like tangy dressing.
- Chill for several hours for stronger flavor.
- Add capers or banana peppers for extra bite.
Sara Collins is a food blogger at TastyDive. She shares simple and family-friendly recipes made with everyday ingredients. Her mission is to help home cooks enjoy tasty meals without stress.
