Socca with Whipped Feta and Tomato Salad

There’s something magical about a dish that looks rustic yet feels fancy. This Socca with Whipped Feta and Tomato Salad is exactly that. Imagine breaking into a golden, crisp-edged chickpea flatbread, then spreading it with airy, tangy whipped feta, topped with a juicy cherry tomato salad that sings with lemon and basil. Every bite is a mix of creamy, crunchy, fresh, and bright. Trust me, you’re going to fall in love with it.

Behind the Recipe

This recipe came to life one summer afternoon when the fridge was nearly empty and the craving for something light but satisfying hit hard. I remembered socca, the humble chickpea pancake from the south of France, which I’d tasted during a trip to Nice. With some feta, yogurt, and a bowl of ripe cherry tomatoes on hand, the rest just fell into place. The result? A dish that feels like sunshine on a plate.

Recipe Origin or Trivia

Socca hails from the French Riviera, especially Nice, where it’s often served hot off the griddle with a sprinkle of pepper. It’s traditionally cooked in large pans and sold by street vendors. Made from just chickpea flour, water, and olive oil, it has roots in ancient Mediterranean cooking. Its simplicity is its charm, and today it’s gaining popularity as a naturally gluten-free, plant-based option that’s endlessly versatile.

Why You’ll Love Socca with Whipped Feta and Tomato Salad

When something is this simple yet flavorful, it’s hard not to become obsessed. Here’s why this dish deserves a regular spot on your table:

Versatile: Serve it as a light lunch, appetizer, or even brunch. You can also play with the toppings.

Budget-Friendly: Made with pantry staples like chickpea flour and feta, it’s a great low-cost option.

Quick and Easy: The batter comes together in minutes, and the toppings are as effortless as it gets.

Customizable: Add olives, roasted veggies, or swap the feta with ricotta for a twist.

Crowd-Pleasing: It’s got that wow factor without the stress. Guests always love the presentation and the flavors.

Make-Ahead Friendly: The socca batter can rest in the fridge for hours, and the whipped feta can be prepared in advance.

Great for Leftovers: Reheat socca in the oven for a quick snack or use it as a base for other toppings.

Chef’s Pro Tips for Perfect Results

Here’s how to make your socca shine every single time:

1. Let the batter rest: Give it at least 30 minutes to hydrate fully for a smoother texture.
2. Use a hot pan: A sizzling skillet ensures crispy edges and a soft center.
3. Don’t skimp on the oil: Olive oil helps create that golden, almost fried crust.
4. Blend feta until smooth: Whipped feta should be creamy and airy, not crumbly.
5. Season every layer: A pinch of salt and pepper on the tomatoes and feta really makes the flavors pop.

Kitchen Tools You’ll Need

You won’t need fancy gadgets here. Just a few trusty tools to make things easy:

Blender or Food Processor: To whip the feta until silky smooth.

Mixing Bowl: For combining the socca batter.

Cast Iron Skillet or Oven-Safe Pan: To get that crisp golden socca base.

Spatula: For flipping or removing the socca from the pan.

Serving Plate or Board: To assemble and serve everything beautifully.

Ingredients in Socca with Whipped Feta and Tomato Salad

The magic of this recipe lies in its minimalism. Each ingredient plays a role in building layers of flavor and texture:

1. Chickpea Flour: 1 cup – The heart of socca. It gives a slightly nutty flavor and crispy finish.
2. Water: ¾ cup – Helps form the batter. Keeps the socca light and tender.
3. Olive Oil: 2 tablespoons for batter, plus more for cooking and drizzling – Adds richness and helps create that golden crust.
4. Salt: ½ teaspoon – Brings out the natural flavors of the chickpea and balances the tangy feta.
5. Feta Cheese: ¾ cup, crumbled – Salty and tangy, it’s the creamy base for the whipped spread.
6. Greek Yogurt: 2 tablespoons – Lightens the feta, making it creamy and spreadable.
7. Lemon Juice: 1 tablespoon – Adds brightness and acidity to cut through the richness.
8. Cherry Tomatoes: 1 cup, halved – Juicy, sweet, and vibrant. A perfect topping.
9. Fresh Basil: A handful, torn – Adds freshness and a fragrant finish.
10. Black Pepper: To taste – A final touch of heat to balance everything.

Ingredient Substitutions

Need to make a few swaps? Here are some simple options:

Chickpea Flour: All-purpose gluten-free flour blend.

Feta Cheese: Ricotta or soft goat cheese.

Greek Yogurt: Sour cream or plain yogurt.

Lemon Juice: White wine vinegar.

Cherry Tomatoes: Diced heirloom or grape tomatoes.

Fresh Basil: Fresh parsley or mint.

Ingredient Spotlight

Chickpea Flour: Naturally gluten-free and protein-rich, this flour brings a nutty depth and crisp texture to the socca.

Feta Cheese: Its briny, crumbly nature becomes luxuriously creamy when whipped, creating the perfect contrast to the flatbread.

Instructions for Making Socca with Whipped Feta and Tomato Salad

Let’s walk through this step-by-step. It’s fun, fast, and oh-so-rewarding.

1. Preheat Your Equipment:
Place your skillet in the oven and preheat to 450°F. A hot pan is key to socca’s crispy edges.

2. Combine Ingredients:
In a mixing bowl, whisk together chickpea flour, water, 2 tablespoons of olive oil, and salt until smooth. Let rest for 30 minutes.

3. Prepare Your Cooking Vessel:
Carefully remove the hot skillet from the oven. Add a drizzle of olive oil, swirl to coat, and pour in the batter.

4. Assemble the Dish:
Bake for 12 to 15 minutes or until the edges are golden and the center is set. While it bakes, blend feta, yogurt, and lemon juice until smooth.

5. Cook to Perfection:
Remove socca from the oven and let cool slightly. It should be firm with crispy edges and a soft center.

6. Finishing Touches:
Spread whipped feta over the socca. Top with halved cherry tomatoes, torn basil, and a crack of black pepper.

7. Serve and Enjoy:
Slice into wedges and serve warm or at room temperature. It’s beautiful enough for guests and easy enough for a weeknight.

Texture & Flavor Secrets

The socca’s crisp edges contrast beautifully with the creamy feta and juicy tomatoes. The lemon in the whipped cheese lifts the flavor while the basil adds an herbal freshness. It’s light, rich, crunchy, and soft all at once.

Cooking Tips & Tricks

No need to overthink it, but here are a few gems to help you out:

• Let the socca batter rest longer if you have time. It only gets better.
• Use good quality olive oil for the best flavor.
• Don’t overbake the socca. You want crisp edges but a tender bite in the center.
• Serve immediately or reheat in a hot oven for a crisp refresh.

What to Avoid

A few common pitfalls to steer clear of:

• Skipping the rest time for the batter. It affects the texture.
• Using a cold pan. This leads to soggy socca.
• Over-whipping the feta. It can become too loose if blended too long.

Nutrition Facts

Servings: 4
Calories per serving: 280

Note: These are approximate values.

Preparation Time

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

This dish is make-ahead friendly in so many ways. The batter can rest in the fridge for up to 8 hours. The whipped feta can be made a day ahead and stored in an airtight container. Leftover socca can be refrigerated and crisped up in a hot oven or skillet the next day.

How to Serve Socca with Whipped Feta and Tomato Salad

Serve this as a beautiful appetizer board, sliced into wedges and sprinkled with extra basil. Pair it with a glass of sparkling water with lemon, or serve alongside grilled vegetables for a heartier meal.

Creative Leftover Transformations

Got a few pieces left? Don’t toss them! Try these fun ideas:

• Socca Pizza: Top with mozzarella and bake until bubbly.
• Savory Breakfast Wrap: Fold around scrambled eggs and greens.
• Crispy Socca Chips: Cut into strips and bake until crunchy for dipping.

Additional Tips

Want to take it to the next level?

• Use heirloom tomatoes for added color and flavor.
• Add crushed red pepper flakes for heat.
• Store socca flat in parchment for easy reheating.

Make It a Showstopper

Presentation matters, especially when it’s this simple. Serve on a dark wooden board or slate, drizzle with extra virgin olive oil just before serving, and don’t forget a sprinkle of flaky sea salt. Garnish with whole basil leaves for a final elegant touch.

Variations to Try

Feeling adventurous? Mix it up with these ideas:

• Mediterranean Twist: Add kalamata olives and cucumber ribbons.
• Sweet Version: Skip feta and tomatoes, top with ricotta and honey.
• Spicy Kick: Stir harissa into the whipped feta.
• Herbed Socca: Mix chopped rosemary or thyme into the batter.
• Vegan Style: Use plant-based yogurt and tofu feta.

FAQ’s

1. Can I make socca without a cast iron pan?

Yes, any oven-safe skillet or even a baking dish will work. Just make sure it’s preheated.

2. Is chickpea flour the same as gram flour?

They are similar, but gram flour is usually made from split chickpeas. Either works here.

3. Can I use dairy-free yogurt for the whipped feta?

Absolutely. Use a thick plant-based yogurt and vegan feta for a dairy-free version.

4. How do I store leftover socca?

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or skillet.

5. Can I make the batter ahead?

Yes, it can rest up to 8 hours in the fridge.

6. What other toppings go well with socca?

Roasted vegetables, caramelized onions, or even a fried egg are delicious.

7. How thin should the batter be?

It should pour like pancake batter, smooth and slightly runny.

8. Can I freeze socca?

It’s best fresh, but you can freeze it. Just reheat in a hot oven to restore crispiness.

9. What’s the best way to blend the feta?

Use a food processor or high-speed blender until smooth and fluffy.

10. Can I double the recipe?

Yes! Just use a larger pan or bake in batches.

Conclusion

There you have it. Socca with Whipped Feta and Tomato Salad is a dish that brings elegance to simplicity. It’s quick, nourishing, and visually stunning. Whether you’re making it for yourself or sharing it with others, this recipe is pure joy on a plate. Go ahead and give it a try. It’s worth every bite.

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