Biwaz (Parsley and Onion Salad)

League of Kitchens instructor Jeanette Chawki prepares this refreshing salad as the perfect partner to grilled meats. Sumac adds tangy, floral flavor to this simple and refreshing herb and onion salad. Try it layered with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and Lahem Meshwy (Lamb Shish Kebabs) on thin Lebanese pita.

Biwaz (Parsley and Onion Salad)
Photo: Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Total Time:
10 mins
4 to 6


  • 1 large white onion

  • 6 cups loosely packed fresh flat-leaf parsley leaves (from 1 to 2 bunches) (about 3 ounces), roughly chopped

  • 1 tablespoon fresh lemon juice

  • 1 tablespoon olive oil

  • 2 teaspoon ground sumac

  • ½ teaspoon kosher salt


  1. Remove and discard top and root end from onion. Peel, rinse, and pat onion dry using paper towels to remove some of its sharpness. Cut onion in half lengthwise, and slice each half lengthwise into about 1/4-inch-thick slices; trim slices to measure 1 to 1 1/2 inches.

  2. Toss onion slices in a medium bowl until all pieces are separated. Add parsley, and toss to combine. Add lemon juice, oil, sumac, and salt; toss until well combined. Serve immediately.


Purchase ground sumac at Middle Eastern grocery stores or online at

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