Salad Niçoise is a classic French salad from the Provence region, specifically Nice. It typically consists of tomatoes, hard-boiled eggs, Niçoise olives, anchovies or tuna, and a variety of fresh vegetables such as green beans and potatoes, dressed with olive oil. It is known for its vibrant colors and fresh, flavorful ingredients.

A salad made from apples, walnuts, celery, and mayonnaise.

This simple, quintessential summer salad is a reminder that seasonal ingredients at their very best don’t need much fussing (or much cooking at all, in this case). Here, peppery arugula and earthy goat cheese get brightened with juicy summer peaches, but the recipe can be tweaked to suit all seasons: If you can’t find ripe peaches, you can use cherries, strawberries, plums, raspberries or even cherry tomatoes in their place. NY Times Cooking

Rocket or arugula is an edible annual plant in the family Brassicaceae used as a leaf vegetable for its fresh, tart, bitter, and peppery flavor. Other common names include garden rocket, and eruca. It is also called “ruchtetta”, “rucola”, “rucoli”, “rugula”, “colewort”, and “roquette”. – Wikipedia