Dairy Farmers of Canada

Chef Dev's Panzanella & Bocconcini Salad

Made with sustainably farmed Canadian dairy, it is high on taste and low on waste.

This delicious salad recipe developed by renowned chef Devan Rajkumar has sustainability at its core. It is made with locally sourced ingredients, including Canadian dairy, and promotes re-using ingredients wherever possible. So before you consider composting those vegetables or herbs, think of using them in this recipe! It is high on taste and low on waste.

By Devan Rajkumar, Canadian Chef Chef Devan Rajkumar
  • Prep: 15 minutes
  • Baking: 10 minutes
Yields 3-4
Chef Dev's Panzanella & Bocconcini Salad


  • 5 cups (1.25 L) cubed day-old bread
  • 200g mini Canadian bocconcini, sliced
  • 1 cup (250 ml) grated Canadian Smoked Cheddar
  • 1 cup (250 ml) unpeeled cucumber, sliced into half moons
  • ½ red onion, thinly sliced
  • ½ jalapeno, cut into coins 
  • 1 red pepper, julienned
  • ¼ cup (60 ml) basil stems, thinly sliced on a bias
  • 1 bunch parsley stems
  • 3 tbsp (45 ml) olive oil
  • 1 ½ tbsp (22 ml) lemon juice
  • Kosher salt to taste
  • Fresh cracked black pepper to taste
  • Honey Dijon Yogurt Dressing
  • 1 ½ cup (325 ml) Canadian yogurt
  • 1 tsp (5 ml) honey
  • 1 ½ tsp (7 ml) Dijon
  • 1 tsp (5ml) lemon juice
  • 2 tsp (10 ml) water
  • ½ tsp (2.5 ml) garlic powder
  • ½ tsp (2.5 ml) onion powder
  • ½ tsp (2.5 ml) smoked paprika
  • 1 tsp (5 ml) salt
  • ½ tsp (2.5 ml) fresh cracked black pepper
Placeholder alt


Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.



Preheat oven to 400F (200C) and line a large baking tray with a reusable baking sheet.

In a mixing bowl combine day-old bread, 2 tbsp (30ml) extra virgin olive oil, salt, pepper and toss to combine. Lay bread out evenly on baking tray and bake for 10 minutes, until edges become golden brown.

Meanwhile in a mixing bowl add yogurt, honey, Dijon, lemon juice, water, salt, pepper, garlic powder, onion powder, smoked paprika and mix well to combine. Store in the fridge until required.

In a large bowl combine bocconcini, ¾ cup (185 ml) grated Canadian cheddar, cucumber, red onion, jalapeno, red pepper, basil stems, parsley stems, remaining olive oil, lemon juice, salt, pepper and toss to combine. Fold in bread and plate in a large bowl. Garnish with remaining cheese and enjoy.


There are so many ways to make more sustainable choices in the kitchen.

Tip 1: Using local ingredients helps promote sustainability. When you see the Blue Cow logo on a product, it means it’s made with 100% Canadian milk.

Tip 2: Re-using vegetable peels and herb stems avoids waste.

Tip 3: Day-old bread makes perfect croutons.

Tip 4: Leftover lemon makes a great-smelling, natural and nontoxic household cleaner. Simply mix with vinegar and get cleaning!

Learn more about