Whipped Feta and Tomato Salad! Socca! HELLO. All summery, on one plate, creamy, tangy, and crispy.
Let's talk about Socca first. The origin of Socca is heavily debated between France and Italy (known as Farinata there) but one thing is certain: This crispy rich snacker of your dreams is made with just chickpea flour, olive oil, water, and salt—this simple street food is what you've been looking for.
And here is how you make this meal that isn't really a meal but also is everything a meal should be: pull your piping hot, freshly baked socca out of the cast iron, break it up into a few crispy chewy pieces, swish it through a tangy dollop of herby whipped feta and finish it with a scoop of juicy vinegary tomato and cucumber salad above all for a crunchy top.
I am so over this meal that isn't really a meal because that's how I want to eat in the summer time.
Or, if you're add chickpeas or roasted chicken? Do it.
I even want to eat right out of the food processor straight spoonfuls of whipped feta. You're not wrong.
I want to help you make the golden crunchy edges of that socca a part of your regular life routine. I support you.
This whole combo platter meal is low key, summerish and happened to be my favorite (healthyish) thing to eat. The variations are endless. Served it for Bjork's parents out on the deck the other night, they liked it. It works well for people because they make it what they want.
I know you can't even bring yourself to even open your oven now that you don't have to. And personal opinion, oven in the AC > grill outside. It is HOT out there.
Whip that feta, load up your socca, make it your own, go forth.
