Description
This Socca with Whipped Feta and Tomato Salad is a Mediterranean-inspired dish that combines the crispy texture of chickpea-based socca, the creamy richness of whipped feta, and the refreshing brightness of a tomato cucumber salad. Perfect as an appetizer, snack, or light meal, this dish offers a delightful balance of flavors and textures.
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 the tomatoes, cucumber, olive oil, vinegar or lemon juice, garlic, salt, and pepper in a bowl. Allow it to marinate. - Make the Socca Batter:
Whisk together the chickpea flour, olive oil, salt, and water until smooth. - Preheat the Skillet:
Add 1-2 tablespoons of olive oil to a 10-inch cast iron skillet. Heat it 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. Incorporate olive oil, fresh herbs, and black pepper to taste. - Assemble:
Tear or slice the socca. Spread whipped feta over it and top with the tomato salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes