Description
Socca with Whipped Feta and Tomato Salad is a Mediterranean-inspired dish that combines the crispy texture of chickpea flatbread, the creamy richness of whipped feta, and the fresh, vibrant flavors of a tomato-cucumber salad. Perfect as an appetizer, light meal, or snack, this recipe is as nutritious as it is flavorful.
Ingredients
Units
Scale
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)
- 1/4 cup olive oil
- 1–2 tablespoons white vinegar or lemon juice
- 1 small clove garlic, grated or finely minced
- Pinch of salt and freshly ground black pepper
- Fresh chopped herbs (e.g., parsley, optional)
For the Whipped Feta:
- 4 ounces feta cheese
- 2 ounces cream cheese, yogurt, or mascarpone
- Fresh herbs (thyme, basil, or rosemary, optional)
Instructions
- Prepare the Tomato Salad:
- In a bowl, combine tomatoes, cucumber, olive oil, vinegar or lemon juice, garlic, salt, and pepper. Let it marinate while preparing other components.
- Make the Socca Batter:
- Whisk together chickpea flour, olive oil, salt, and water in a bowl until smooth.
- Preheat the Skillet:
- Heat 1–2 tablespoons of olive oil in a 10-inch cast iron skillet in a 450°F (230°C) oven for 5 minutes.
- Cook the Socca:
- Pour half of the batter into the hot skillet and bake for 15–18 minutes or until golden around the edges. Repeat with the remaining batter.
- Whip the Feta:
- Blend feta and cream cheese (or alternative) in a food processor until smooth. Add olive oil, fresh herbs, and black pepper to taste.
- Assemble the Dish:
- Tear or slice the socca, spread the whipped feta on top, and generously top with the tomato salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes