Salade niçoise as suggested by the name, it is a specialty of the region of Nice in France, and includes such ingredients as tomatoes, anchovies, black olives, capers, green beans, tuna, and hard-boiled eggs.

Contrary to what is sometimes seen in restaurants, the classic niçoise salad does not contain rice, potatoes, cheese, pasta or cooked vegetables.

Mesclun is salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, arugula (rocket), Swiss chard, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using. The name comes from Provençal (Southern France)-mescla, “to mix”-and literally means “mixture”.

Farcis – These stuffed vegetables are typical fare from Provençe – the region that hugs the Mediterranean coastline in the South of France. But never forget that each vegetable has its own type of stuffing.

Aioli (Provençal Occitan alhòli[1], Catalan allioli) is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh ‘garlic’ (< Latin allium) + òli ‘oil’ (< Latin oleum).

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. So, classic aioli is made without egg, though many aioli recipes use it.

Olives are  also an appetizer from this region they are small, black & delicious.