Crispy Socca with Whipped Feta & Fresh Tomato Salad

Socca with Whipped Feta & Tomato Salad

This vibrant dish features crispy, golden socca (a savory chickpea flour pancake) topped with creamy whipped feta and a fresh, tangy tomato salad. It’s perfect for a light lunch or a flavorful appetizer, with just the right balance of textures and flavors.

Ingredients

For the Socca:

• 1 cup chickpea flour
• 1 cup water
• 2 tablespoons olive oil (plus more for frying)
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground cumin (optional)
• 1/2 teaspoon garlic powder (optional)

For the Whipped Feta:

• 1 cup feta cheese, crumbled
• 1/4 cup Greek yogurt or cream cheese
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

For the Tomato Salad:

• 2 cups cherry tomatoes or heirloom tomatoes, halved
• 1 small red onion, thinly sliced
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 tablespoon red wine vinegar (or balsamic vinegar)
• Salt and pepper to taste

Optional Garnishes:

• Extra fresh basil or parsley
• A drizzle of extra virgin olive oil
• A sprinkle of flaky sea salt

Instructions

1. Make the Socca:

1. In a medium bowl, whisk together the chickpea flour, water, olive oil, salt, pepper, and optional spices (cumin and garlic powder). Let the batter rest for about 30 minutes.
2. Heat a large skillet (preferably cast-iron) over medium-high heat and add a little olive oil.
3. Once the pan is hot, pour in enough batter to cover the bottom of the skillet in a thin, even layer (about 1/4-inch thick). Cook for 3-5 minutes, until the edges begin to brown and crisp.
4. Flip the socca using a spatula (or carefully slide it onto a plate, then invert it back into the pan) and cook for another 3-4 minutes on the other side until golden and crispy.
5. Once cooked, transfer the socca to a plate and set aside.

2. Make the Whipped Feta:

1. In a food processor or blender, combine the crumbled feta, Greek yogurt (or cream cheese), olive oil, and lemon juice. Process until smooth and creamy. If the mixture is too thick, add a little extra olive oil or water to reach your desired consistency.
2. Season with salt and pepper to taste. Set aside.

3. Make the Tomato Salad:

1. In a medium bowl, toss together the halved cherry tomatoes, sliced red onion, and chopped basil.
2. Drizzle with olive oil and red wine vinegar, and toss to combine. Season with salt and pepper to taste.

4. Assemble the Dish:

1. Once your socca has cooled slightly, spread a generous layer of whipped feta on top.
2. Top with the fresh tomato salad, ensuring you get a bit of everything—tomatoes, onion, and basil—in each bite.
3. Optionally, drizzle with extra olive oil, and sprinkle with flaky sea salt or additional fresh herbs.

5. Serve & Enjoy:

Cut the socca into wedges and serve immediately, or enjoy at room temperature for a more casual dish. Perfect on its own or paired with a light salad or roasted veggies.

Tips:

• Customize your toppings: Feel free to add extra ingredients like olives, roasted red peppers, or arugula for more variety.
• Make it vegan: Swap the whipped feta for a vegan feta or cashew cream cheese to keep it dairy-free.
• Serve with a side: This dish pairs beautifully with a crisp white wine or a refreshing cucumber salad.