Search thousands of recipes reviewed by home cooks like you.

Zucchini Artichoke Summer Salad

Zucchini Artichoke Summer Salad

  • Prep

  • Cook

  • Ready In

I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 312 kcal
  • 16%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 19.5g
  • 6%
  • Protein:
  • 15.4 g
  • 31%
  • Cholesterol:
  • 27 mg
  • 9%
  • Sodium:
  • 823 mg
  • 33%

Based on a 2,000 calorie diet


  1. Season both sides of chicken breasts with salt and black pepper.
  2. Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
  3. Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
  4. Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.
Rate recipe

Your rating




Unfortunately I think the name of this recipe is a little misleading and doesn't do the dish justice. Chicken isn't even mentioned and is a glaring omission. Still, as this recipe's first reviewer I couldn't be more pleased to say how much I enjoyed this. It has so many good things going on - chicken, artichokes, black olives, zucchini. It would take a lot to make this dish go wrong! Given there is chicken in this "salad," I made a main dish of it. I also chose to serve it hot rather than chilled. I sauteed the chicken and zucchini separately, adding fresh minced garlic, salt and pepper. I combined that with the remaining ingredients along with some fresh chopped parsley and grape tomatoes . Score! It really was a flavorful medley of well-chosen, compatible ingredients! Not sure I'd like this as much chilled, but that of course could just be a subjective preference. I also think this would have been over the top tossed with a good pasta.


This "salad" was amazing. I agree that it's more of a main dish, and I also added garlic (just a given in my household). I also left out the beans cause the kids don't care for them. I tried it by itself and highly recommend trying this. Afterwards we served the leftovers wrapped in a warmed pita with some creamy dressing. Very good as a wrap too. Will make this again and again :)


I removed the chicken and cheese to make it more veggie focused. Served it warm as a side dish. It was good even with these omissions and changes.