First Step: PREPARE THE SEAFOOD

1. Cook the Seafood: If you’re using raw seafood, start by cooking the shrimp, scallops, and calamari. Here’s how:
   • Shrimp: Bring a pot of salted water to a boil and add the shrimp. Boil for 2-3 minutes until pink and opaque. Drain and cool under cold running water.
   • Scallops: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Season the scallops with salt and pepper, and sear them for about 2-3 minutes per side until they develop a golden crust and are just cooked through. Remove from the pan and set aside.
   • Calamari: Heat a bit of oil in the same skillet and cook the calamari rings for 1-2 minutes until just tender. Be careful not to overcook them, as they can become rubbery.
   • Mussels or Clams (optional): If you’re using mussels or clams, steam them in a large pot with a little water, white wine, and garlic for about 5-7 minutes until the shells open. Discard any unopened shells.
2. Cool the Seafood: After cooking the seafood, set it aside to cool completely. If you want to speed up the process, you can place the seafood in the refrigerator for a few minutes.

Second Step: PREPARE THE VEGETABLES

1. Slice the Vegetables: While the seafood is cooling, prepare the vegetables. Slice the cucumber, bell pepper, red onion, celery, and cherry tomatoes into thin, bite-sized pieces.
2. Prepare the Olives: Slice the Kalamata olives and set them aside. If you like a more intense olive flavor, you can also use green olives, but Kalamata olives have a distinctive taste that pairs wonderfully with the seafood.

Third Step: MAKE THE DRESSING

1. Combine the Ingredients: In a small bowl or jar, whisk together the extra virgin olive oil, white wine vinegar, lemon juice, Dijon mustard, honey, garlic, oregano, and red pepper flakes. Taste and adjust the seasoning with salt and pepper to suit your preferences.
2. Emulsify the Dressing: Whisk vigorously until the dressing emulsifies and thickens slightly. If you’re using a jar, simply put the lid on and shake it well.

Fourth Step: ASSEMBLE THE SALAD

1. Combine the Seafood and Vegetables: In a large bowl, combine the cooked and cooled seafood with the sliced vegetables, olives, and cherry tomatoes. Gently toss to combine, being careful not to break up the delicate seafood.
2. Dress the Salad: Pour the prepared dressing over the seafood and vegetable mixture, and toss gently again to coat everything evenly. Make sure the seafood is well coated in the dressing without being over-mixed.
3. Chill: If you have time, cover the salad and refrigerate it for at least 30 minutes before serving. Chilling the salad allows the flavors to meld together, and it’s even better when prepared ahead of time.

Final Step: GARNISH AND SERVE

1. Garnish the Salad: Just before serving, sprinkle fresh parsley and basil on top of the salad for a burst of color and freshness. For an extra touch, add a few capers or a squeeze of lemon juice to brighten the dish.
2. Serve: Serve the salad chilled or at room temperature. It makes a great appetizer or side dish, and it’s perfect for pairing with grilled meats or seafood.