Start by placing the diced tomatoes in a bowl fitted with a fine-mesh strainer set over it. Generously sprinkle salt over the tomatoes and toss to combine. In a separate small bowl, add the diced onion and cover it with enough vinegar, allowing it to pickle quickly while you prepare the rest of the ingredients.

Next, heat a small pan over medium-high heat and cook the bacon for about 5 minutes, or until crispy. Once done, use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain excess fat. In the same pan, add bread crumbs to the remaining bacon fat and cook over medium heat, stirring frequently, for approximately 3 minutes or until they are browned and crispy. Once browned, drain the bread crumbs on another paper towel-lined plate and season them generously with salt and pepper.

To assemble the salads, place wedges of iceberg lettuce on individual plates and drizzle your desired dressing over each wedge. Drain the pickled onions and scatter them over the salads, along with the drained tomatoes, crispy bacon, and toasted bread crumbs. Serve immediately for a fresh and flavourful dish!