Socca, a savory chickpea flatbread from the south of France, makes for a delicious and gluten-free base in this vibrant dish. When paired with a creamy, tangy whipped feta and a fresh tomato salad bursting with the flavors of ripe tomatoes, olive oil, and fresh herbs, this dish becomes a perfect light meal or appetizer. The combination of textures—crispy socca, smooth whipped feta, and juicy tomatoes—offers a delightful bite that’s both satisfying and refreshing. Ideal for a summer gathering or a quick weeknight meal, this recipe celebrates simplicity and the natural flavors of its ingredients.
Ingredients:
For the Socca:
- 1 cup chickpea flour
- 1 cup water
- 2 tablespoons olive oil, plus more for the pan
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon cumin (optional)
For the Whipped Feta:
- 1 cup crumbled feta cheese
- 1/4 cup Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
For the Tomato Salad:
- 2 cups cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 2 tablespoons fresh basil, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
- 1 teaspoon balsamic vinegar
- Salt and pepper, to taste
Instructions:
- Prepare the Socca Batter:
- In a mixing bowl, whisk together the chickpea flour, water, olive oil, salt, pepper, and cumin (if using) until smooth. Let the batter rest for at least 30 minutes to allow the flour to fully hydrate.
- Cook the Socca:
- Preheat your oven to 450°F (230°C) and place a cast-iron skillet or oven-safe pan inside to heat. Once hot, carefully remove the skillet and add a drizzle of olive oil to coat the bottom. Pour the socca batter into the skillet, spreading it evenly.
- Bake for 10-15 minutes, or until the edges are crispy and the top is set. If you prefer a crispier socca, you can broil it for an additional 2-3 minutes until golden brown. Remove from the oven and let it cool slightly.
- Make the Whipped Feta:
- In a food processor, blend the feta cheese, Greek yogurt, olive oil, and lemon juice until smooth and creamy. Season with salt and pepper to taste. Set aside.
- Prepare the Tomato Salad:
- In a bowl, toss together the cherry tomatoes, red onion, basil, parsley, olive oil, balsamic vinegar, salt, and pepper. Let the salad sit for a few minutes to allow the flavors to meld.
- Assemble the Dish:
- Spread a generous layer of whipped feta over the cooled socca. Top with the tomato salad, allowing some of the juices to drizzle over the whipped feta. Slice and serve immediately.
Enjoy your Socca with Whipped Feta and Tomato Salad as a delightful appetizer or light main course!
