Dice the tomatoes and place the diced tomatoes in a small bowl. Sprinkle liberally with salt and toss to combine*. Allow the tomatoes to sit 15 to 20 minutes at room temperature, then drain, using a small strainer or spooning the tomatoes out of the bowl with a slotted spoon.
Cook the bacon in a medium skillet over medium-low heat until crisp; about 5 to 10 minutes. Remove the bacon and place on a plate lined with paper towels to cool and drain. When the bacon has cooled, crumble or break into small pieces.
Meanwhile, prepare the lettuce. Starting with a whole head of lettuce, remove any outer leaves that are wilted or floppy. Cut the head of lettuce in half and then in half again making 4 equal size wedges. Quarter the lettuce through the stem. The stem helps the wedges stay together.
Place the wedges on individual serving plates or bowls. Top the wedges with blue cheese dressing, bacon crumbles, tomatoes, and extra blue cheese crumbles.
*Salting the tomatoes draws out the excess water, which can cause the tomatoes to be bitter. This not only seasons the tomatoes but it concentrates the flavor of the tomatoes. A pro tip I learned from Sara Moulton.Always add the dressing first and to dice the toppings small. This helps the toppings stay on top of the wedge a little better.
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