Serve this salad as a side dish or main dish. Either way, it’s sure to be a hit with your guests.
This salad, the Columbia’s 1905 salad, is a family favorite. It’s part of a Tampa institution, local culture, that if you live or are from the area, you know The Columbia Restaurant and this salad.
The first time my son had it, he was hooked. It was his first visit to The Columbia and he was in first grade. While he was in elementary school I would make this for his lunch, at his request. He devoured it. Mom friends couldn’t believe my son ate salad for lunch at such a young age! Since he’s almost in high school I don’t send him with his lunch any longer so it’s been a long time since I’ve made it.
This salad really has a history in our family. Living in the Tampa area all my life I’ve always liked this salad. It’s a must-have whenever I visit the restaurant. I introduced college friends because there’s a location in St. Augustine, my husband, his family members, and now my son. Ever since I told my son that I served this salad at his first birthday party, he has wanted to try it.
I’ve tried adding other ingredients through the years but always, and I mean always, go back to the original. While I make it with tomatoes, I leave them off of mine. I love olives but I’m the only one, so they get left off of others.
While this salad tops the list of favorites, I also regularly make my strawberry salad with candied almonds. I make a double batch of the almonds because they are so good.
- 4 cups iceberg lettuce, torn into 1 ½ inch pieces.
- 1 ripe tomato, cut into eighths
- ½ cup baked ham, julienne cut into 2" strips
- ½ cup Swiss cheese, julienne cut into 2" strips
- ¼ cup green olives
- ¼ cup Romano cheese, grated
- 2 tablespoons Worcestershire sauce
- 1 lemon
1905 Salad Dressing
- ½ cup extra-virgin olive oil
- 4 garlic cloves, minced
- 2 teaspoons dried oregano
- ⅛ cup white wine vinegar
- Salt and pepper to taste
- Combine lettuce, tomato, ham, Swiss cheese and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire and the juice of 1 lemon. Toss well and serve immediately.
- Make the dressing: Mix olive oil, garlic and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.
Recipe adapted from The Columbia Restaurant.