Socca with Whipped Feta and Tomato Salad! Imagine a dish that’s crispy, creamy, tangy, and perfectly summery all served up on one plate. Let’s dive into how to make this delightful meal.
Ingredients:
For the Socca:
- 1 cup chickpea flour
- 2 tablespoons olive oil, plus extra for the pan
- 3/4 teaspoon salt
- 1 1/4 cups water
For the Tomato Salad:
- 2 – 3 cups cherry or grape tomatoes, halved
- 1 cup cucumber slices (optional, adds a nice crunch)
- 1/4 cup olive oil
- 1 – 2 tablespoons white vinegar or lemon juice
- 1 small clove garlic, grated or finely minced
- A pinch of salt and freshly ground black pepper
- Fresh chopped herbs like parsley (optional)
For the Whipped Feta:
- 4 ounces feta cheese
- 2 ounces cream cheese, whole milk yogurt, or mascarpone
- Your favorite herbs like thyme, basil, or rosemary (I prefer thyme!)
Instructions:
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Preheat your oven to 450 degrees. While the oven warms up, toss together your tomato salad ingredients. This gives the flavors some time to meld together beautifully.
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Prepare the socca batter: Whisk together the chickpea flour, olive oil, salt, and water until smooth. Coat a 10-inch cast iron skillet with a bit of olive oil and place it in the oven for about 5 minutes to get hot.
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Cook the socca: Pour half of the batter evenly into the preheated skillet. Bake for 15-18 minutes until the edges turn golden brown. Repeat with the remaining batter.
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Make the whipped feta: While the socca is baking, blend the feta cheese in a food processor or with a hand mixer until somewhat smooth. Add the cream cheese (or your choice of creamy dairy) and your favorite herbs. Blend until the mixture is fluffy and creamy. Season with a bit of olive oil and black pepper to taste.
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Serve it up: Once the socca is crispy and golden, tear off pieces and top them with generous dollops of whipped feta and the fresh, garlicky tomato salad.
Enjoy this vibrant, gluten-free dish that’s perfect for a healthy lunch or a light summer meal!
