3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1-1/4-inch chunks (about 6 cups)
1 teaspoon (or more) fleur de sel or sea salt
5 tablespoons extra-virgin olive oil, divided
1-1/2 tablespoons balsamic vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces) or tofu
1/2 cup sliced almonds, lightly toasted
salt and pepper to taste
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.