Description
This Mediterranean-inspired dish combines crispy chickpea flatbread (socca) with creamy whipped feta and a refreshing tomato-cucumber salad. Perfect as an appetizer, light meal, or snack, it’s a blend of textures and flavors that capture the essence of Mediterranean cuisine.
Ingredients
Units
Scale
For the Socca
- 1 cup chickpea flour
- 2 tablespoons olive oil (plus 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)
- 1/4 cup olive oil
- 1–2 tablespoons white vinegar or lemon juice
- 1 small clove garlic, grated or finely minced
- Pinch of salt and freshly ground black pepper
- Fresh chopped herbs (e.g., parsley, optional)
For the Whipped Feta
- 4 ounces feta cheese
- 2 ounces cream cheese, yogurt, or mascarpone
- Fresh herbs (thyme, basil, or rosemary, optional)
Instructions
- Prepare the Tomato Salad
Combine tomatoes, cucumber, olive oil, vinegar or lemon juice, garlic, salt, and pepper in a bowl. Let it marinate while preparing the other components. - Make the Socca Batter
Whisk chickpea flour, olive oil, salt, and water in a bowl until smooth. - Preheat the Skillet
Place 1–2 tablespoons of olive oil in a 10-inch cast iron skillet. Heat it in a 450°F (230°C) oven for 5 minutes. - Cook the Socca
Pour half the batter into the hot skillet and bake for 15–18 minutes until golden around the edges. Repeat with the remaining batter. - Whip the Feta
Blend feta and cream cheese (or alternative) in a food processor until smooth. Add olive oil, fresh herbs, and black pepper to taste. - Assemble the Dish
Tear or slice the socca, spread whipped feta on top, and generously top with the tomato salad.
- Prep Time: 15 minutes
- Cook Time: 15 minutes