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!)