Watermelon, Tomato, and Feta Salad with Red River Relish Vinaigrette Dressing

8 cups 1¼-inch chunks seedless watermelon
3 pounds ripe tomatoes (preferably heirloom) in assorted colors; cored and cut into 1¼-inch chunks (about 6 cups)
1 tsp (or more) fleur de sel or coarse kosher salt
5 tbsp extra-virgin olive oil, divided
1½ tbsp red wine vinegar
3 tbsp chopped fresh basil
3 tbsp Red River Relish Original
6 cups fresh mixed greens
1 cup crumbled feta cheese (about 5 ounces)
½ cup sliced almonds, lightly toasted

Combine melon and tomatoes in a large bowl. Sprinkle with 1 tsp fleur de sel and toss to blend; let stand 15 minutes. Add 4 tbsp oil, vinegar, basil, and Red River Relish to melon mixture.

Toss mixed greens in medium bowl with remaining 1 tbsp oil. Divide greens among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds.