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O.M.G.! THIS. WAS. AHHHHHHHHMAZING! So fresh, so vibrant. My new favorite healthyish snack! Thank you for sharing this.
Beverly K Linkhart
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*
Let’s talk about Socca first. The origin of Socca is heavily debated between France and Italy (known as Farinata there) but one thing is certain: this simple street food made with only chickpea flour, olive oil, water, and salt is the crispy rich snacker of your dreams.
And 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. If you want to take it even further, this little lemony minty cucumber salad would be delicious too.
I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.
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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
- Total Time: 30 minutes
- Yield: 2-4 1x
Description
Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.
Ingredients
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:
- 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!)
Instructions
- 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.
Equipment
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Buy Now → - Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition Facts
- Daily value: 43% Total Fat 33.6g
- Daily value: 13% Cholesterol 39.5mg
- Daily value: 39% Sodium 907.5mg
- Daily value: 7% Total Carbohydrate 19.2g
- Daily value: 13% Dietary Fiber 3.5g
- Sugars 6.3g
- Daily value: 22% Protein 10.8g
- Daily value: 12% Vitamin A 112.3µg
- Daily value: 16% Vitamin C 14.4mg
- Daily value: 9% Iron 1.7mg
- Daily value: 9% Potassium 424mg
- Daily value: 16% Phosphorus 204.3mg
Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch
s that one 4-oz. container of feta or a 14-oz. container? Thanks!
This looks absolutely delicious and can’t wait to try it!
One question – is this best to eat soon after it’s baked or can I make a bunch and eat it the next day?
Absolutely loved this Socca with Whipped Feta and Tomato Salad recipe! The combination of crispy socca, creamy whipped feta, and refreshing tomato salad is a flavor explosion. Quick, easy, and delicious
I think this would be a great meal sometimes after a 2 hour post-cardio treadmill stint. 🙂
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This was amazing!! Loved it! I used parsley and mint as the herbs in the tomato salad and the whipped feta. My family loved it (including my one year old). Thanks for this inspiring and delicious recipe!
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This looks delicious. And simple and easy. Cannot wait to try it.
Enjoy!
Is it possible to get the same general feel by using naan bread with the salad instead of making the socco or does this idea destroy the whole plan? Thank you.
Naan would be great too!
We just had this for breakfast and it was absolutely amazing 😍
The only change I made was adding avocado to the salad.
Thank you so much for sharing!!
Very yummy combination of flavors and textures! May need to add more olive oil to the batter and pan next time as the first batch was hard to get out of the pan.
Thanks for the comment, Angela! So glad you enjoyed it!
My local store only had chickpea + fava bean flour, do you think that would work even though it’s not straight chickpeas?
I think it’d work out just fine!
I am ADDICTED to this!!!! I have been making it almost once a week since I found your recipe. Thank you thank you thank you! Way more than a Pinch of Yum! This is a TON of YUMMMMMMMMMMMMMMMM!!! 🙂
This is amazing, Carolyn! Thanks so much for the comment!
Is there a way to make this without a cast iron skillet?
We have only used cast iron for this. It could maybe work with another oven-safe skillet. Let us know if you try it!
This is our new favorite summer meal, as we have tons of cherry tomatoes! SO delicious!!!
I am in the process of making this recipe that spike to me! I am loving the process specially using my own garden herbs!! !!! Thank you for the recipe!!!!!
Enjoy, Maria!
I enjoy trying new recipes, with unique flavors and this one did not disappoint. I so appreciate your recipes Lindsay, they always turn out and are never too much work. Thank you 🙂
Glad you enjoyed this, Lori! 🙂
Light, refreshing, and so so satisfying! A perfect summer meal that I can’t stop nibbling at, even though it’s not dinner time yet 😉 Thank you for always posting such irresistible recipes!
Glad to hear you enjoyed this, Marissa!
THIS IS DELICIOUS!! Even topping this with hummus is delicious. Thank you!
Glad you enjoyed this, Natasha!
Oh. My. Gawd. (Say it like Janice from Friends) I made the whipped feta with mascarpone and added some ranch-like seasoning with garlic powder (fresh roasted garlic would have been amazing but let’s be real, I have three children), parsley, italian seasoning blend, dried minced onion and ground black pepper. And olive oil. Holy cow. I could eat it by itself. Thank you!!
OMG! We’re drooling! Sounds so good, Jaimee!
O.M.G.! THIS. WAS. AHHHHHHHHMAZING! So fresh, so vibrant. My new favorite healthyish snack! Thank you for sharing this.
YAY! So happy to hear you enjoyed this, Beverly! Enjoy the peach cobbler, too!
I made the feta dip today to go along with gazpacho and a baked potato! It was a great combo. I used whole milk yogurt, rosemary and fresh parsley and some garlic for the dip.
Yum! Thanks for sharing, Kim!
Delicious! Perfect for dinner on the patio!
Definitely!
FANTASTIC!!!
So good for a light lunch and a good way to use up those tomatoes and cukes.
I really appreciate all the great recipes here, it has been a game changer.
Glad you enjoyed this, Jennifer!
As soon as I saw this recipe, I knew I’d love it. My husband and I made it for a date night after the kids were in bed. We used fresh thyme and parsley. It was delightful paired with a glass of cab. Such a great recipe!
Amending this to say we doubled the recipe and cooked in a well-oiled sheet pan at 480° for 10min, broiler for another 10. Works great for a family meal that way!
Sounds like a great dinner, Brittany!