I don't have a name or even a very specific recipe for this salad. But after the third day of 90-plus degrees in a row (and teaching in a classroom that resembled a greenhouse), this is what I'm in the process of making tonight for supper. It's cool, hydrating, and easy-peasy.
It varies slightly based on what I have on hand, but here's what I toss in:
1 package cherry or grape tomatoes, halved
1 can chickpeas, drained and rinsed
1 cucumber, peeled, quartered, and cut into slices
1/4 red onion, minced or three scallions, thinly sliced
balsamic or red wine vinagrette dressing (my Uncle Len has an amazing homemade recipe I must obtain and post on here)
sea salt to taste
Combine above ingredients and mix thoroughly. Chill in non-reactive metal or glass bowl, covered. Just before serving, add:
1 avocado, cubed
2 heads Boston or Bibb lettuce
Enjoy with a main course hot off the grill, or alone with a glass of white wine. Great for lunch the next day.