Want to add chickpeas or roasted chicken? Do it.
Want to eat straight spoonfuls of whipped feta out of the food processor? You’re not wrong.
Want to 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, it’s summery, and it’s currently my favorite (healthyish) thing to eat. The variations are endless. It works well for serving people because they can make it what they want – we served it for Bjork’s parents out on the deck the other night and it was a hit all around (especially the socca).
I know you think you cannot bear to turn on your oven right now but that is the only effort required of you. Also, personal opinion, but oven in the AC > grill outside. It is HOT out there.
Go forth, whip that feta, load up your socca, make it your own!
How important is the pan size for the Socca?
The size of your cast iron greatly impacts the end product and how thick / thin / crispy it will be. Those crispy, thin edges are EVERYTHING. That’s why I prefer to split it into two batches when working with my 10-inch cast iron skillet.
How important is it to use a cast iron pan?
I have only used my cast iron for this. I think it could work with another oven-safe skillet but I have not tried it. Let us know in the comments if you try it!
