Panzanella is a traditional Italian bread salad that usually includes tomatoes and onions. This unique marble rye version also makes use of fresh mushrooms and truffle oil.

Yield: Serves 8.



  • ​4 cups marble rye bread cubes (1 inch)
  • 2 cups halved cherry tomatoes
  • 2 cups quartered mushrooms
  • 1 cup cubed red onion (1 inch)
  • 1 tbsp extra-virgin olive oil
  • 1/3 cup fresh lemon juice
  • 1 tbsp truffle oil
  • 1 tbsp liquid honey
  • 5 cloves garlic, finely chopped
  • 1 cup shaved Parmesan cheese
  • 1/4 cup fresh parsley leaves


  1. Preheat oven to 400°F.
  2. Combine bread cubes, tomatoes, mushrooms, red onion and olive oil in a bowl; toss until coated.
  3. Place bread cube mixture in a single layer in a parchment paper-lined large rimmed baking sheet.
  4. Bake for 15 minutes.
  5. Cool bread cube mixture slightly in pan on a rack.
  6. Meanwhile, to prepare dressing, whisk together lemon juice, truffle oil, honey and garlic until blended.
  7. Combine warm bread cube mixture, Parmesan cheese and parsley in a bowl.
  8. Add dressing and toss to combine. Serve immediately.
Nutritional analysis per serving:

147 calories, 5.6 g fat, 5.3 g protein, 20.3 g carbohydrate, 2.6 g fibre, 254 mg sodium