Socca With Whipped Feta And Tomato Salad

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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:

  • 23 cups cherry or grape tomatoes, halved
  • 1 cup cucumber slices (optional, but adds a nice crunch)
  • 1/4 cup olive oil
  • 12 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

  1. 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.
  2. 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.)
  3. 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.
  4. 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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