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The 1905 Salad is a signature dish from the Columbia Restaurant, an authentic Spanish-Cuban eatery that originated in the Ybor City district of Tampa, Florida, in the early 1900s. The salad is a delicious mix of lettuce, tomatoes, ham, Swiss cheese, sliced green olives, and grated Parmesan, tossed with a garlicky vinaigrette. Although the ingredients are simple, the combination of flavors is quite distinctive, hence the popularity of the dish.
Our version of the 1905 salad definitely captures the essential flavors of Columbia’s original recipe while adding a little flexibility to the ingredients. We feel it’s a better fit for home kitchens. We’ve also added some tasty homemade croutons seasoned with smoked paprika, a finishing touch that’s not in the original recipe, but who doesn’t love a crispy crouton?
Featured Ingredients & Shopping Tips
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
SALAD INGREDIENTS:
LETTUCE: This salad needs a crisp variety of lettuce. The original recipe calls for iceberg, but we usually opt for hearts of romaine or a combination of romaine and iceberg. Avoid butter lettuce, green leaf, or mixed greens as they are too delicate to provide the right texture.
TOMATOES: Just about any juicy, ripe tomato will do, and if you have some from your own garden, that’s wonderful. In lieu of homegrown tomatoes, we like Campari (aka cocktail) tomatoes and use them in almost all of our salad recipes.
HAM: In addition to adding protein to the salad, ham lends a smoky flavor that contrasts nicely with the other ingredients. You can choose your favorite variety; just avoid the sweet types like honey or glazed.
GREEN OLIVES: Pitted green olives (sans pimentos) add a delicious briny quality to the salad and are part of what makes its overall flavor profile so unique. If your local grocer has an olive bar with pitted Spanish olives, use those, but if not, look for a good brand of jarred, pitted green olives. We always recommend Mezzetta. Their green olives are an Italian variety but work perfectly well in this recipe.
DRESSING INGREDIENTS:
OLIVE OIL: Any type of cold-pressed, extra-virgin olive oil will work for this dressing, but if you want to be authentic, pick up a bottle of Spanish olive oil. Spanish olive oil tends to be a little fruitier than Italian varieties, but quite honestly, once it’s combined with the other dressing ingredients, that subtle flavor difference really isn’t detectable.
CROUTON INGREDIENTS:
BAGUETTE: French baguettes are good for making croutons because their soft interior crumb absorbs the butter, olive oil, and seasonings well and crisps nicely when toasted.
SMOKED PAPRIKA: Smoked paprika is a classic Spanish seasoning that complements the other ingredients in the salad quite well. It is an optional ingredient, so you can omit it if you want to.
Overview
How to Make 1905 Salad
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
First, make the croutons: cook garlic and paprika in butter and oil, toss in bread cubes, and bake until crispy.
For the dressing, whisk garlic, vinegar, lemon juice, Worcestershire, oregano, and oil together.
Now, toss lettuce, onion, Swiss, ham, and olives in a bowl.
Pour on the dressing, add Parmesan, and toss again. Season it, then add croutons and tomatoes, and give it one last toss before serving!
What to Serve With 1905 Salad
This recipe for 1905 salad makes four hearty portions that are perfect for serving alongside a cup of soup. We like to stick with the Spanish-Cuban vibe and serve it with a refreshing bowl of homemade gazpacho or a hearty cup of black bean soup. Either way, we think this main dish salad will quickly become one of your favorites!
1905 Salad (Columbia Restaurant)
Ingredients
- 12 ounces hearts of romaine lettuce (or iceberg), 6 to 8 cups torn into pieces
- 1/4 sweet onion, thinly sliced
- 8 slices Swiss cheese (about 6 ounces), cut into 1/4-inch cubes
- 8 ounces ham, cut into 1/4-inch cubes (see notes)
- 1/2 cup sliced, pitted green olives
- 2 ounces grated Parmesan cheese
- 2 ripe tomatoes, cored and cut into eighths
- Salt and freshly ground black pepper
For the dressing:
- 2 cloves garlic, minced
- 1-1/2 tablespoons white wine vinegar
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon dried oregano
- 1/3 cup extra-virgin olive oil
Smoked Paprika Croutons (optional):
- 1/2 French baguette, cut into 3/4-inch cubes
- 2 tablespoons unsalted butter
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon smoked paprika, or more to taste
- 1 clove garlic, minced
- Salt
Instructions
Make the croutons:
- Preheat the oven to 325°F.
- Heat the butter and olive oil in a skillet over medium heat. Stir in the smoked paprika until well blended. Add the garlic and cook until fragrant, 1 minute. Add the bread cubes and a pinch of salt and stir until the bread absorbs the butter and oil mixture.
- Transfer the croutons to a baking sheet and bake until toasted for 8 to 10 minutes, stirring once about halfway through the cooking time. Remove from the oven and set aside to cool.
Prepare the dressing:
- In a small bowl, whisk together the minced garlic, vinegar, lemon juice, Worcestershire sauce, and oregano. Gradually whisk in the olive oil to form an emulsion.
Make the salad:
- Toss the lettuce, onion, Swiss cheese, ham, and olives in a large salad bowl. Pour the dressing over the salad, sprinkle with grated Parmesan, and toss again to combine.
- Taste for seasoning and add salt and pepper if desired. Add the croutons and tomatoes, and toss a final time before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
