Wash the wild arugula and pat it dry.
Drain the roasted Divina tomatoes and set them aside.
In a blender or tall container, combine the balsamic vinegar, white balsamic vinegar, chopped basil leaves, fried garlic chips, white sugar, mayonnaise, and kosher salt for the garlic balsamic dressing. Blend until well combined.
Slowly drizzle in the canola blend oil while continuing to blend, until an emulsification occurs. Set the dressing aside for later use.
Wash the basil leaves and chop them.
Lay out the pecan pieces on a sheet tray and roast them in a preheated 325°F (163°C) oven for 7 minutes.
In a serving bowl, combine the arugula, drained roasted Divina tomatoes, chopped basil leaves, roasted pecan pieces, fried garlic chips, and grated Parmigiano Reggiano cheese.
Drizzle the garlic balsamic dressing over the salad and toss gently to coat all the ingredients.
Divide the salad among plates, ensuring each plate receives an even amount of greens, tomatoes, nuts, and cheese.
Serve immediately and enjoy your Arugula Salad with Parmesan!