Watermelon Salad with Crispy Pancetta

4 cups Watermelon, cubed

1/2 cup Cherry Tomatoes, cut in half

6 slices Pancetta

2 tablespoons Basil, chopped

1 tablespoon Balsamic Vinegar

1 tablespoon Extra Virgin Olive Oil

Pinch of Cayenne

Salt, Pepper, to taste

10 Parmesan Crisps, optional

Preheat an oven to 400 degrees F.  Place pancetta on a baking sheet.  Bake for about 10-12 minutes, until crisp.  Place pancettta on a paper towel to drain.

In a large bowl, mix watermelon, tomatoes, and basil.  Drizzle balsamic and olive oil over the vegetables.  Season with cayenne, salt, and pepper.  Crumble pancetta over the salad.  Toss it all together.

Serve with Parmesan Crisps.  Substitute Parmesan Crisps for shaved Parmesan Cheese.

Serves 4

Crispy Pancetta

Parmesan Crisps