Start by preparing the seafood. Clean and devein the shrimp, scrub the mussels and clams, and clean the calamari. Set them aside.

In a large pot, cook the white fish fillets in boiling salted water until they are just cooked through. Remove from the pot and set aside to cool.

In the same pot of boiling water, cook the mixed vegetables until they are tender-crisp. Drain and set aside.

Boil the potatoes until they are cooked and then peel and cube them.

In a separate pot, boil the eggs until hard-boiled. Once done, peel and quarter them.

In a large serving dish, arrange layers of cooked seafood, mixed vegetables, potatoes, cherry tomatoes, olives, capers, and hard-boiled eggs.

Prepare the dressing by combining the juice of 1 lemon, extra virgin olive oil, red wine vinegar, chopped parsley, salt, and pepper in a small bowl. Whisk until well combined.

Pour the dressing over the layers in the serving dish, making sure to coat everything evenly.

Cover the dish with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or overnight for more intense flavors.

Just before serving, give the Cappon magro a gentle toss to ensure all the flavors are well mixed.

Enjoy this vibrant and delicious Italian salad with some crusty bread on the side.