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:
2–3 cups cherry or grape tomatoes, halved
1 cup cucumber slices (optional, but adds a nice crunch)
1/4 cup olive oil
1–2 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!)
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.
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.)
