Biwaz salad, is a strong flavored parsley onion salad with sumac, lemon, and olive oil.
I’ve been harvesting so much fresh parsley from my garden lately, and while my neighbor went home to make tabouleh with his bunch, I turned to biwaz instead.
This Middle Eastern parsley salad is one of the simplest and most satisfying ways to enjoy parsley when you have minimal ingredients.
With sharp onion, bright lemon, tangy sumac, and a drizzle of olive oil, it’s a quick, unfussy side dish that pairs beautifully with BBQ, grilling, shawarma, or kebabs.
Ingredients
The complete list of ingredients with measurements, can be found in the full recipe card below.
When I make biwaz salad, I like to lean heavier on the parsley as the flavor is very punchy, keeping the onions in balance so every bite has both.
- Parsley – flat-leaf is best, remove any hard stems and chop the leaves fresh.
- Onions – white or red onions, sliced thinly so they soften in the dressing.
- Sumac – gives that tangy Middle Eastern flavor. Here’s the sumac I prefer.
- Lemon juice – fresh squeezed for brightness.
- Extra virgin olive oil – as this is a simple salad, used the best variety you can find.
Janelle’s Tips
- The longer this salad sits, the juicier it will get, so at first the dressing may seem like it's not enough, but trust the process.
- Make sure your parsley is completely dry after washing, otherwise the salad will be too soggy
- For variety, try adding a pinch of chili flakes or a sprinkle of pomegranate seeds.
- Biwaz is best enjoyed fresh, but you can prepare the parsley and onion ahead of time and dress it just before serving.
Storage
I prefer not to store this salad in the fridge since it wilts quickly. You can keep it for a day or two if needed, but as it’s so quick to prepare, I find it best made fresh each time.
Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.
Recipe
Biwaz Salad
Ingredients
- 1 tablespoon Olive oil extra virgin
- 3 tablespoons Lemon juice freshly squeezed
- 2 teaspoon Sumac
- ¾ teaspoon Salt
- 3 cups Parsley de-stemmed and fine chopped
- 1 medium Onion finely sliced
Instructions
- In a small bowl, whisk together the olive oil, lemon juice, sumac and salt.
- In a large bowl, add the parsley and onion. Pour the dressing over and toss until evenly combined. Let it sit for 5–10 minutes to allow the flavors to meld.
Video
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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June
Perfect with kafta