Can I use regular flour instead of chickpea flour?

While you could make a flatbread with regular flour, it wouldn't be socca. Chickpea flour gives this dish its distinctive nutty flavor and unique texture. It's worth seeking out for the authentic experience, and it's readily available in most health food stores or online.

My socca stuck to the pan. What went wrong?

The key is making sure your pan is very hot before adding the batter, and using enough oil to coat the bottom. A well-seasoned cast iron skillet works best, but if you're still having issues, try lining the pan with parchment paper.

Can I make this dairy-free?

Absolutely! The socca and tomato salad are naturally dairy-free. For the whipped component, try using a dairy-free cream cheese alternative blended with a touch of nutritional yeast for that savory tang.

How do I know when the socca is done?

Perfect socca should be golden and crisp around the edges with a tender center. The top should be set and dry to the touch, and the edges should pull away slightly from the pan. If in doubt, an extra minute or two in the oven won't hurt.

Socca with Whipped Feta and Tomato Salad Recipe

Name: Socca with Whipped Feta and Tomato Salad Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup chickpea flour; 2 tablespoons olive oil (and extra for the pan); 3/4 teaspoon salt; 1 1/4 cups water; 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 – parsley works great!); 4-ounce container feta; 2 ounces cream cheese, whole milk yogurt, mascarpone, or another creamy base; Herbs like thyme, basil, or rosemary (thyme recommended); Black pepper (optional, for seasoning)

This rustic Socca with Whipped Feta and Tomato Salad is Mediterranean cuisine at its best—simple yet spectacular. The crispy chickpea flatbread creates the perfect canvas for creamy whipped feta and juicy tomatoes, delivering an explosion of textures and flavors that will transport you straight to a sunny seaside café. Ready in just 30 minutes, it’s a refreshingly elegant dish that feels special without requiring culinary school skills!

Why You’ll Love This Recipe

Deceptively Simple: Despite its impressive presentation, socca is incredibly forgiving and easy to make—just mix, pour, and bake!
Versatile: Works brilliantly as an appetizer for dinner parties, a light lunch, or even a satisfying snack. No rules here!
Naturally Gluten-Free: The chickpea flour base means everyone can enjoy this dish, regardless of dietary restrictions.
Flavor Explosion: The combination of nutty socca, tangy whipped feta, and bright tomato salad creates the perfect harmony of flavors that will have you making this again and again.

Ingredients You’ll Need

For the Socca:

Chickpea flour: The star ingredient that gives socca its distinctive nutty flavor and crispy-yet-tender texture.
Olive oil: Adds richness to the batter and helps create that beautiful golden crust.
Salt: Enhances all the flavors in the socca—don’t skip it!
Water: Thins the batter to the perfect consistency.

For the Tomato Salad:

Cherry or grape tomatoes: Their natural sweetness brings the perfect balance to the tangy whipped feta.
Cucumber: Adds a refreshing crunch and coolness to contrast with the warm socca.
Olive oil: Use the good stuff here—it really makes a difference in a raw salad.
Vinegar or lemon juice: Brightens everything up with a pop of acidity.
Garlic: Just a little goes a long way in infusing the salad with aromatic depth.
Salt and pepper: Essential for bringing out the flavors of the tomatoes and cucumbers.
Fresh herbs: They add color and a burst of freshness that ties everything together.

For the Whipped Feta:

Feta cheese: The briny, tangy base of our creamy spread.
Cream cheese, yogurt, or mascarpone: Creates that luxurious, spreadable texture.
Herbs: Infuse the whipped feta with aromatic notes that complement the other components.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Here are some delicious twists to try:

Seasonal Swap: Replace tomatoes with roasted butternut squash and sage in fall, or grilled zucchini and mint in summer.
Protein Boost: Top with grilled chicken or roasted chickpeas for a more substantial meal.
Spice it Up: Add a pinch of red pepper flakes to the whipped feta or a drizzle of chili oil over the finished dish.
Sweet Twist: For a dessert version, skip the savory toppings and spread the socca with ricotta mixed with honey, then top with fresh berries and mint.

How to Make Socca with Whipped Feta and Tomato Salad

Step 1: Prepare the Tomato Salad

Combine halved tomatoes, cucumber slices, olive oil, vinegar or lemon juice, minced garlic, salt, pepper, and fresh herbs in a bowl. Let this mixture sit while you prepare the rest of the dish—the flavors will meld beautifully as they mingle.

Step 2: Make the Socca Batter

Whisk together chickpea flour, olive oil, salt, and water until smooth. The batter should be relatively thin, similar to a crepe batter. Let it rest while your oven preheats to 450°F.

Step 3: Preheat the Skillet

Pour 1-2 tablespoons of olive oil into a 10-inch cast iron skillet and place it in the oven for 5 minutes. A screaming hot skillet is the secret to that perfect crust!

Step 4: Bake the Socca

Pour half the batter into the hot skillet and bake for 15-18 minutes, until the edges are golden and crispy. The center should be set but still slightly tender. Repeat with the remaining batter.

Step 5: Whip the Feta

While the socca bakes, blend feta cheese in a food processor or with a hand mixer until crumbly. Add cream cheese, yogurt, or mascarpone and continue blending until light and fluffy. Fold in your chosen herbs and a drizzle of olive oil.

Step 6: Assemble and Serve

Tear the warm socca into pieces and serve immediately with generous dollops of whipped feta and spoonfuls of tomato salad. Let everyone build their own perfect bite!

Pro Tips for Making the Recipe

Rest the Batter: If you have time, let the socca batter rest for 30 minutes before baking. This allows the flour to fully hydrate and results in a more tender flatbread.
Maximize Crispiness: For extra crispy edges, run the socca under the broiler for the last minute of cooking.
Room Temperature Cheese: Take the feta and cream cheese out of the refrigerator 30 minutes before whipping for the smoothest texture.
Cast Iron is Key: The traditional pan for socca is cast iron, which gives it that distinctive crispy exterior. If you don’t have cast iron, any oven-safe skillet will work, but the texture may differ slightly.

How to Serve

Socca shines as the centerpiece of a casual, generous spread. Here are my favorite serving suggestions:

As an Appetizer

Serve torn pieces of socca alongside bowls of whipped feta and tomato salad, letting guests assemble their own bites. Add olives, roasted red peppers, and a good bottle of rosé to complete the Mediterranean vibe.

As a Light Meal

Pair with a simple green salad dressed with lemon and olive oil. A glass of crisp white wine or sparkling water with a squeeze of lemon makes the perfect beverage companion.

For Brunch

Serve alongside soft-boiled eggs and fresh fruit for an impressive yet easy weekend spread that will have friends begging for your secret.

Make Ahead and Storage

Preparing Components in Advance

You can make the tomato salad and whipped feta up to 24 hours in advance and store them in the refrigerator. The socca batter can also be mixed and refrigerated for up to 12 hours before baking.

Storing Leftovers

Socca is best enjoyed fresh from the oven, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The whipped feta will keep for 3-4 days, and the tomato salad is best used within 24 hours.

Reheating

To revive leftover socca, warm it in a 350°F oven for 5-7 minutes or in a dry skillet over medium heat. Avoid microwaving, as it makes the socca tough.

FAQs

Can I use regular flour instead of chickpea flour?

While you could make a flatbread with regular flour, it wouldn’t be socca. Chickpea flour gives this dish its distinctive nutty flavor and unique texture. It’s worth seeking out for the authentic experience, and it’s readily available in most health food stores or online.
My socca stuck to the pan. What went wrong?

The key is making sure your pan is very hot before adding the batter, and using enough oil to coat the bottom. A well-seasoned cast iron skillet works best, but if you’re still having issues, try lining the pan with parchment paper.
Can I make this dairy-free?

Absolutely! The socca and tomato salad are naturally dairy-free. For the whipped component, try using a dairy-free cream cheese alternative blended with a touch of nutritional yeast for that savory tang.
How do I know when the socca is done?

Perfect socca should be golden and crisp around the edges with a tender center. The top should be set and dry to the touch, and the edges should pull away slightly from the pan. If in doubt, an extra minute or two in the oven won’t hurt.

Final Thoughts

This Socca with Whipped Feta and Tomato Salad brings a slice of Mediterranean sunshine to your table with minimal effort. It’s one of those magical recipes that feels both rustic and sophisticated, perfect for casual gatherings or when you want to treat yourself to something special without spending hours in the kitchen. The contrasting textures and bright flavors create a memorable dish that celebrates simple ingredients at their best. Give it a try—I’m confident it will become a regular in your cooking repertoire!

Why You’ll Love This Recipe