Description
This Socca with Whipped Feta and Tomato Salad combines crispy, creamy, and fresh flavors. The socca, a chickpea-based flatbread, has golden edges and a slightly chewy center. Paired with whipped feta and a vibrant tomato cucumber salad, it’s perfect as an appetizer, light meal, or snack.
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 (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: Combine tomatoes, cucumber, olive oil, vinegar or lemon juice, garlic, salt, and pepper in a bowl. Let it marinate.
- Make the Socca Batter: Whisk chickpea flour, olive oil, salt, and water until smooth.
- Preheat the Skillet: Place 1-2 tablespoons of olive oil in a 10-inch cast iron skillet. Heat in a 450°F (230°C) oven for 5 minutes.
- Cook the Socca: Pour half the batter into the hot skillet. Bake for 15-18 minutes 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: Tear or slice the socca. Spread whipped feta and top with tomato salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes