Diets high in antioxidants have been shown to slow progression of Parkinson’s. Peppers, tomatoes, olives and garlic are packed with antioxidants and come together beautifully in this Panzanella recipe.
Panzanella Salad
1 stale ciabatta loaf, sliced
500g plum or cherry tomatoes
3 garlic gloves, crushed
175ml good olive oil
2 tbsp balsamic vinegar
2 red peppers
2 yellow peppers
1 red chilli
20g large capers
125g black olives
Large handful of basil
Sea salt and pepper
Place the bread in a large bowl.
Skin (optional) and half the tomatoes. Hold the tomatoes over a sieve and scoop out the seeds, allowing the juice to drip through. Set the halved tomatoes aside. Season the tomato juice, add the garlic, olive oil and balsamic vinegar. Pour this dressing over the bread and toss until it is all absorbed.
Grill the peppers and chilli until charred. Cut the peppers into strips and the chilli very finely.
Place some of the bread in a large bowl, add peppers, chilli, tomatoes, basil and capers. Continue to layer until all the ingredients are used up.
Allow to rest at room temperature for an hour.