Crispy, creamy, tangy, and summery all on one plate.
Yes, yes, and yes to all of three of these things right now:
- Socca *SO CRISPY*
- Whipped feta *SO CREAMY*
- Tomato salad *SUMMER DON’T LEAVE*
Here is how you make this meal that isn’t really a meal but also is everything a meal should be: take your piping hot freshly baked socca out of the cast iron, break it into a few crispy, chewy pieces, swoop it through a tangy dollop of herby whipped feta, and top the whole thing with a spoonful of juicy, vinegary tomato and cucumber salad on top for a crunchy finish.
I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.
Want to add chickpeas or roasted chicken? Do it.
Want to eat straight spoonfuls of whipped feta out of the food processor? You’re not wrong.
Want to make the golden crunchy edges of that socca a part of your regular life routine? I support you.
This whole combo platter meal is low-key, it’s summery, and it’s currently my favorite (healthyish) thing to eat. The variations are endless. It works well for serving people because they can make it what they want – we served it for Bjork’s parents out on the deck the other night and it was a hit all around (especially the socca).
I know you think you cannot bear to turn on your oven right now but that is the only effort required of you. Also, personal opinion, but oven in the AC > grill outside. It is HOT out there.
Go forth, whip that feta, load up your socca, make it your own!
Common Questions About Socca
The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.
I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!
Most grocery stores will carry chickpea flour – often by the “Natural Foods” section or something similar. If you can’t find it at your local store, you can but it here (affiliate link).
Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.
For the Socca:
- 1 cup chickpea flour (affiliate link)
- 2 tablespoons olive oil (and 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, but 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 (optional – I like parsley)
For the Whipped Feta:
- 1 4-ounce container feta
- 2 ounces cream cheese, whole milk yogurt, mascarpone… something thick and creamy
- thyme, basil, rosemary, or any other herbs you like (I like thyme!)
- Preheat oven to 450 degrees. While oven is preheating, mix up your tomato salad so it has a little time to sit together and get real yummy.
- Whisk all socca ingredients until smooth. Pour 1-2 tablespoons olive oil into a 10-inch cast iron skillet, and pop the skillet in the oven for 5 minutes to preheat. Pour half of the socca batter evenly into the pan and bake for 15-18 minutes, until golden around the edges. (Repeat with the second half of the batter.)
- While the socca is baking, blend the feta in a food processor or blender, or with a hand mixer, until smooth-ish. Add your cream cheese, yogurt, mascarpone, whatever you pick to help make the whole thing into a sort of fluffy, creamy sauce. Season with what you like – I love thyme, olive oil, and a little black pepper.
- Tear off chunks of hot, crispy socca to be served / dipped / spread / topped with whipped feta and a bunch of fresh, garlicky tomato salad.
The equipment section above contains affiliate links to products we use and love!
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-Inspired
Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch