Mushroom Panzanella Salad | Blue Flame Kitchen

Ingredients

• ​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