Socca with Whipped Feta and Tomato Salad

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 simple street food made with only chickpea flour, olive oil, water, and salt is the crispy rich snacker of your dreams.

And here is how you make this meal that isn’t really a meal but also is everything a meal should be: take your piping hot freshly baked socca out of the cast iron, break it into a few crispy, chewy pieces, swoop it through a tangy dollop of herby whipped feta, and top the whole thing with a spoonful of juicy, vinegary tomato and cucumber salad on top for a crunchy finish.

I cannot get enough of this meal-that-isn’t-really-a-meal which is exactly how I like to eat in the summer.

• 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 – I like parsley)

• 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!)