Scungilli Salad Recipe (Italian-Style Conch Salad)

Scungilli Salad is a classic Italian seafood dish, especially popular around the holidays and in coastal regions. Made with tender sliced conch (scungilli), crisp vegetables, and a zesty lemon-garlic vinaigrette, it’s a refreshing appetizer or side dish served cold—perfect with crusty bread or over greens.

Ingredients

• 1 lb scungilli (cooked and sliced thinly — fresh or canned)
• ½ cup celery, thinly sliced
• ½ cup red onion, thinly sliced
• ½ cup roasted red peppers, chopped
• ¼ cup fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp oregano (dried or fresh)
• ⅓ cup extra virgin olive oil
• Juice of 1 large lemon
• 1 tbsp red wine vinegar
• Salt and freshly ground black pepper, to taste
• Optional: pinch of crushed red pepper flakes for heat

Directions

1. If using fresh scungilli, boil for 3–5 minutes until tender, then slice. If using canned, drain and rinse gently.
2. In a large bowl, combine celery, red onion, roasted peppers, parsley, garlic, and oregano.
3. Add sliced scungilli to the bowl. Pour in olive oil, lemon juice, and vinegar. Toss well to coat.
4. Season with salt, pepper, and optional chili flakes. Cover and refrigerate for at least 1 hour before serving to let the flavors meld.
5. Garnish with fresh herbs and lemon wedges. Serve as an appetizer or antipasto.

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