summer socca salad w/ burst tomatoes + roasted zucchini / by Lindsey | Dolly and Oatmeal

i've had a very loose summer "to-do" list, and i'm actually making progress on it (which is really encouraging because i'm the biggest procrastinator and lists rarely ever keep in line)! some items are coming along, while others are more of a long-term kind of deal:

  1. plant a wild flower/meadow garden (and keep it alive) - so far ✔
  2. work on toning my arms a la linda hamilton in terminator 2 - ✔ still a work in progress ;)
  3. grill (gf + v) pizza! - ✔ we did this the other night, and while the grill was too hot, and the bottom of the dough was black and charred, it was still awesome. i'm planning a major post for this recipe when we get it just right!)
  4. a designated no-social-media-day - eh, i have good weeks and not so good weeks with this one. 
  5. read more books, like real tangible books - half-✔. am i the only one who has my nose in the middle of about 5 books for the past 2 years? halp.

speaking of schedules and lists, the opposite can be said for what we've been eating recently. i've been on this kick of preparing easy peasy meals with familiar pantry items and whatever i pick up at the market that the weekend. there's always some sort of grain or legume, a punchy sauce to make things exciting, and little extras like fried capers or toasted breadcrumbs for added crunch and flavor. since the development side of my cookbook has wound down, i'm feeling like i have a surplus of quiet energy that's insisting to just go with the flow. for a while it was a non-stop schedule of recipe testing, styling, and shooting. and while it's been a really fulfilling project, it was also mentally and physically exhausting. so laying back and letting food, and cooking be breezy is what life is dictating at the moment, and i'm just going with it! this socca salad recipe is very much in line with what meals have been looking like around here this summer, veg-heavy, super gratifying, and importantly, low key. 

my husband has always been on board with socca since i first began making it a few years ago. it was one of the first bread-y things (since going gluten-free) we could partake in and enjoy together, and it's been a wrap since then.  this recipe is a very basic socca recipe, one that i've been making and tweaking for years. it's one of those tried and true recipes that i love preparing for lunch, dinner, or as an appetizer for when we have friends over.  socca is so good that sometimes it's best when left plain and topless, but it can also be a blank canvas for just about anything you want to pile on top of it; in this case a simple summer salad. there's a bit of easy prep required but nothing that's tiresome or laborious, just some mixing, roasting, baking, and serving, all for an uncomplicated summer meal!

big hugs! x

summer socca salad w/ burst tomatoes + roasted zucchini (v + gf)

i make this socca 2 ways. the first one is using the entire batter in a 10-12" pan for 1 large, slightly thick round. the other way is to divide the batter between 2 pans and make 2 smaller soccas with a crispy texture. both variations are great, but i tend to like a smaller crispier socca when served with a salad. the toppings can of course vary to include different grains or vegetables, and the yogurt or hummus can be substituted for creme fraiche or labneh if dairy is your thing.  

| serves 2 as a main |


  • 1 cup chickpea flour
  • 1 teaspoon fine sea salt
  • freshly ground pepper, to taste
  • 1 cup + 1-2 teaspoons water
  • 4 tablespoons olive oil, divided
  • 2-3 garlic cloves minced


  • 5-6 small vine tomatoes
  • 1 medium zucchini (about 1 heaping cup), sliced into 1/4" thick slices
  • olive oil
  • salt + pepper
  • 1/2 cup cooked quinoa
  • 2 cups mixed baby greens
  • 2 teaspoons lemon juice
  • 3-4 tablespoons hummus or tahini yogurt sauce
  • herb flowers or torn squash blossoms, for serving (optional)



socca batter

  • in a medium bowl, whisk together the flour, salt, and pepper; whisk in 1 cup of water - batter should be similar to thin pancake batter (but not as thin as crepe batter), if batter is too thick, add water a teaspoon at a time until batter has thinned out.  drizzle in 2 tablespoons of olive oil, and the garlic, whisk until thoroughly combined.  let mixture sit for 30 minutes or up until 12 hours lightly covered with a dishtowel.


  • preheat oven to 400° F and line a small baking sheet with parchment paper, set aside.  in a small bowl toss together the tomatoes, zucchini, and 1 1/2 teaspoons olive oil, season with salt and pepper.  turn out onto the lined baking sheet and bake until tomatoes are burst and zucchini is tender, about 12-14 minutes. (if you're using smaller tomatoes like grape or cherry, cook time may be less.) remove from oven and let cool.  combine the quinoa and greens in large bowl, then add the cooled roasted vegetables, set aside.


  • when you're ready to make the socca, place a 10-12" cast iron skillet (or an oven proof skillet) on an oven rack in the bottom third of your oven, then preheat to 450° F. 
  • once the oven is preheated, carefully remove the skillet from the oven, pour the remaining 2 tablespoons of oil into the skillet and gently swirl the pan to distribute the oil.  give the socca batter one last whisk and then pour it into the skillet, swirling to evenly cover the pan.  quickly place back into the oven and bake for 12 minutes, until the edges are lightly browned; turn oven temperature up to 500° F and cook for another 2-3 minutes, until edges are crisp and browned and top of socca is golden.
  • remove skillet from oven, and let it rest while you dress the salad.  drizzle salad with 3 teaspoons olive oil, and lemon juice, season with salt and pepper.  use a spatula to lift the socca from the pan and place on a large cutting board. slice the socca in half, or serve whole and top with hummus or yogurt, and the burst tomato and roasted zucchini salad. 


**to make a smaller, thin socca (like the one pictured). heat two 10-inch skillets in the oven. once oven is preheated, remove pans one at a time; add 1-1 1/2 tablespoons olive oil and swirl to cover pan. add half of the socca batter and swirl to cover the bottom of the pan; place back in oven and repeat with other pan. cook until edges are golden and crisp, about 10 minutes; turn oven temperature up to 500° F and cook for another 2-3 minutes, until edges are brown and top of socca is golden.  remove from heat and serve with hummus/yogurt, and salad. 

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spring fattoush salad

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a midsummer cherry + amaranth panzanella salad

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green shakshuka w/ smoky socca

green shakshuka w/ smoky socca