Socca with Whipped Feta and Tomato Salad! HELLO. Crispy, creamy, tangy, and summery all on one plate.

Scale

For the Socca:

For the Tomato Salad:

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!)

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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.

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Keywords: socca, gluten free, tomato salad, cucumber salad, whipped feta, gluten free lunch, healthy lunch