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Ingredients:

Serves 4

3/4-lb. pancetta, sliced as thick as bacon
1/4-cup fresh basil
12 tomatoes
freshly-ground black pepper
2 bunches Arugula
3/4-cup extra-virgin olive oil or basil oil

Directions:

1. Unroll the pancetta slices and cut into 4-inch lengths.
   
2. Put the pancetta in a skillet and cook over moderate heat until it renders much of its fat and begins to crisp (about 10 minutes).
   
3. Drain in a sieve.
   
4. Wash the Arugula thoroughly and dry well.
   
5. Slices tomatoes into wedges and coarsely chop the basil.
   
6. In a large bowl, toss the Arugula, tomatoes and basil together.
   
7. Sprinkle the Pancetta on top.

Chef's note: Add garlic croutons if desired. Dress salad with olive oil or basil oil.