Baked bombette with barley, feta and onion salad

Baked bombette with barley, feta and onion salad

Preparation time:
15 minutes

Cooking time:
10 minutes


  • Pork bombette with Fiorani bacon 600 g
  • Pearl barley 300 g
  • Red onions 1
  • Greek feta cheese 100 g
  • Half round radicchio
  • Extra virgin olive oil 20 g
  • Salt and pepper to taste
  • Basil a few leaves

How to make it



Leave the barley to soak for a couple of hours in fresh water, then cook it by boiling it or in a pressure cooker. Once cooked, drain it and let it cool. Slice the onion and let it soak.

Fry the bombette

Cook the bombette in a pan until a nice homogeneous browning is obtained, or in the oven at 180 ° C or in the air fryer.


While the bombette is cooking, complete the barley salad by dressing it with the drained onion, thinly sliced radicchio, Greek feta cheese, salt, pepper and basil.