30-45 minutes before serving time, combine the red onion, rice vinegar, sugar and salt in a small storage container with a tight-fitting lid. Shake the container 3-4 times before serving to keep the onions coated with the rice vinegar mixture.
Line a large platter with the greens and approximately ¾ of the fresh herb leaves, mounding the greens up a bit in the center.
Scatter the watermelon, pickled red onions, Feta cheese and remaining herbs over the greens. Drizzle some of the dressing lightly over the salad and top with the almonds. Seve extra dressing at the table. Enjoy!
See Café Tips above in the post for more detailed instructions and helpful tips.