When I am in Nice, one of my favorite things to do is stroll the old part of town at sunset and snack on Socca, a crispy, oily and peppery chickpea flour crepe typical of the city. It's very delicious on its own, but with the current summer bounty happening, there is no reason not to top the Socca with local vegetables at their peak ripeness and tapenade. Of course my inspiration here was a niçoise salad but as it doesn't boast the traditional ingredients I am going to cautiously avoid calling it that way. Also, eating with your fingers is allowed. It's the summer. Have fun. The recipe, along with a rant about how people (me!) don't have enough vacations in the US, is on my blog. Most French article I've ever written! Link in my bio @gazetteculinaire