In a large mixing bowl, combine the cooked seafood, cherry tomatoes, sliced red onion, chopped parsley, chopped basil, and capers.

In a small bowl, whisk together the extra virgin olive oil, Volcano Burst lemon juice, salt, and pepper until well combined.

Pour the dressing over the seafood mixture in the large bowl and toss gently to coat everything evenly.

Taste and adjust seasoning if necessary.

Serve the seafood salad on a bed of mixed salad greens if desired.

Optionally, garnish with additional chopped herbs before serving.