This delicious Slow Cooker Warm Barley Salad With Feta and Lemon Dressing is a simple, hearty, and nutritious dish. With tender barley, creamy feta, and a zesty lemon dressing, it’s packed with flavor. Perfect as a light meal or side, it’s easy to customize with your favorite veggies or protein for extra goodness!

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Recipe Ingredients

• 200 g (7 oz / 1 cup) pearl barley, soaked, drained, and rinsed
• 1 tbsp olive oil
• 4 spring onions (scallions), green and white parts thinly sliced, kept separate
• 1 red capsicum (red bell pepper), seeds and membranes removed, diced
• 2 wide strips of lemon peel
• 750 ml (26 fl oz / 3 cups) good-quality vegetable stock
• 100 g (3½ oz) rocket (arugula)
• 150 g (5½ oz) feta cheese, crumbled
• Seed crunch topping (optional)

For the lemon dressing:

• 60 ml (2 fl oz / ¼ cup) extra virgin olive oil
• 1 tbsp lemon juice   

How To Make Slow Cooker Warm Barley Salad With Feta And Lemon Dressing

1. Cook the barley: Put the barley into the slow cooker with olive oil, the green parts of the spring onions, capsicum, lemon peel, and vegetable stock. Season with sea salt and freshly ground black pepper. Cook on low for 6 hours or high for 3½ hours until the barley is tender.
2. Prepare the dressing: In a small bowl, whisk together the olive oil and lemon juice. Season with sea salt and freshly ground black pepper.
3. Assemble the salad: Transfer the cooked barley mixture to a serving dish and let it cool slightly. Drizzle half the dressing over the barley and toss to combine. Stir through the rocket (arugula) and crumble over the feta.
4. Serve: Sprinkle the white parts of the spring onions and seed crunch topping (if using) over the salad. Serve with the remaining dressing for drizzling at the table.

Recipe Tips

• Soak the barley for better texture: Soaking the barley before cooking helps it cook evenly and gives it a softer, fluffier texture. If possible, soak it for at least 4 hours or overnight.
• Use fresh lemon peel for the best flavor: Avoid using the white pith under the peel—it’s bitter. Use a vegetable peeler to get just the thin yellow layer for a bright, fresh taste.
• Don’t skip the resting time: Let the cooked barley sit for a few minutes before adding the dressing. This helps it absorb flavors better without becoming mushy.
• Add the rocket (arugula) last: Stir it in just before serving to keep it fresh and crisp. If added too early, it will wilt too much from the heat.
• Crumble feta gently for a creamy texture: Instead of cutting it, use your hands to crumble the feta over the salad. This gives the best texture and ensures even distribution of flavor.

Recipe FAQs and Variations

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• Slow Cooker Rosemary Roast Potatoes
• Slow Cooker Quinoa, Corn And Black Bean Salad
• Slow Cooker New Potatoes With Capers & Lemon Butter