1 small baby watermelon

6 romaine lettuce leaves, chopped (you can also use your favorite greens)

16 red cherry tomatoes, sliced in half

6 small yellow tomatoes, quartered

1 cup crumbled sheep’s feta cheese ( about 6 ounces)

1 -15 oz can garbanzo beans

1 cup chopped parsley

2 tsp sumac

For the dressing:

2 Tbsp brown mustard

2 Tbsp lemon

1 Tbsp Extra Virgin Olive Oil

1/8 tsp salt