For me, salads have always been the culinary equivalent of a sad trombone. I’m active. I want something warm and hearty after a hard effort, not the stuff you give the class gerbil in elementary school. This, I know, is a wildly outdated characterization of salads, if not a surprising one coming from a vegetarian.
But I live in Germany, where there are a lot of rules, and a lot of exceptions to those rules. My exception for salads is the Israeli salad, usually defined as a chopped salad with diced tomatoes, onions, and cucumbers topped with a light, lemon-based vinaigrette. Simple, right? A recent trip to Israel coupled with a chat with none other than Olympian runner Maor Tiyouri helped me change my perspective.
Israeli Salads, Twice a Day
Tiyouri is a wildly accomplished Israeli Olympic long-distance runner. Over the course of her career, she’s held the national record in the 5,000-meter run and is a three-time national champion. So it’s fair to wonder: what’s fueling these impressive performances?
Although she doesn’t credit one dish to her success, she’s quick to…
