Scungilli Salad (Italian Conch Salad): A Culinary Delight
A cherished Italian-American dish often served during the Feast of the Seven Fishes. This cold seafood salad combines tender scungilli with crisp vegetables, zesty lemon juice, and olive oil, making it perfect for holidays or summer meals.
Ingredients
Salad Base
- 29 oz canned scungilli drained and rinsed
- 3/4 cup celery thinly sliced
- 3/4 cup fennel bulb cored and thinly sliced
- 3/4 cup red onion thinly sliced
- 3/4 cup red bell pepper diced medium
- 1/2 cup mixed green and black olives roughly chopped
- 1/2 cup pickled cherry peppers chopped and seeded
- 1/4 cup flat-leaf parsley chopped
Dressing
- 4 tbsp extra virgin olive oil
- 4 tbsp fresh lemon juice
- salt and freshly ground black pepper to taste
- crushed red pepper flakes optional
Instructions
- Place the drained scungilli in a large mixing bowl. Slice into smaller pieces if needed.
- Add celery, fennel, red onion, and red bell pepper to the bowl.
- Mix in the chopped olives and pickled cherry peppers.
- Add chopped parsley. Drizzle with olive oil and lemon juice.
- Season with salt, pepper, and crushed red pepper flakes if using. Toss gently to combine.
- Cover and refrigerate for at least 30 minutes before serving to let flavors meld.
Notes
Best served chilled or at room temperature. Pairs well with arugula and crusty bread. For variation, add capers, oregano, or feta.