What is 1905 Salad?
The 1905 salad was invented by a waiter named Tony Noriega at the Columbia Restaurant (one of the most iconic restaurants in America) in the heart of the Ybor City neighborhood of the Tampa Bay area in Florida. He was working late at the restaurant one night and used some leftovers in the fridge to create what the restaurant now serves tableside (with some minor adjustments made to the original). Contrary to its name, it was actually created in the 1940s and was later adapted by Columbia and added to the menu in the 1970s as an answer to the salad bar. The name of the salad, ‘1905’, was created to celebrate the year the restaurant was founded as Florida’s oldest restaurant. Since then, the unique flavors of the 1905 salad have been considered a culinary representation of the Cuban and Spanish heritage of Ybor City and the Tampa Bay area. Because of its Cuban/Spanish origin, the salad goes by many names, including the 1905 Columbia Salad, Cuban 1905 Salad, Florida Salad, Tampa Salad, or Tony Salad.
Ingredients
The beauty of the 1905 Columbia salad recipe is that it relies on simple, yet delicious, ingredients. Yet there are details in both the dressing and salad that are important to point out. I highly recommend sticking to the below ingredients to make the original 1905 Columbia salad recipe, but I also offer plenty of substitutions to give it your own unique flavor.
Columbia Restaurant Salad Dressing
Garlic: Freshly minced garlic cloves will provide the best flavor. In this case, I would not substitute it with garlic powder. Dried Oregano: I used dried oregano, but you can use 1 sprig of fresh oregano for a stronger, floral flavor. Worcestershire Sauce: This is the secret ingredient that gives the salad dressing that special umami flavor. Pick up a bottle of the popular Lea and Perrins Worcestershire Sauce (affiliate link) for authentic flavor. Extra Virgin Olive Oil: The original recipe calls for extra-virgin Spanish olive oil, but you can use whichever olive oil you have on hand. White Wine Vinegar: White wine vinegar provides a nice bit of acidity. Fresh Lemon Juice: Use freshly squeezed lemon juice, which would be the juice of about 1 lemon. Kosher Salt + Black Pepper
Salad Ingredients
Iceberg Lettuce: We need 7-8 cups of crisp lettuce, which you can get from about one large head of iceberg lettuce. The key is to slice, rinse, and then dry it really well. If you have a salad spinner, this is the time to use it. Tomatoes: Ripe, juicy tomatoes are key, but any kind will do. My favorites are heirloom, beefsteak, tomatoes on the vine, cherry, or Roma tomatoes. Ham Slices: We need about 4-5 slices of deli ham. Slice them into thin, julienne slices (matchstick strips) when you get home. Swiss Cheese: The same goes for the Swiss cheese. We need about 5 slices, also sliced into julienne. Green Olives: Use pitted green olives, roughly chopped, or even pimento-stuffed green Spanish olives if you want to take it up a notch. Pecorino Romano: The original recipe uses Romano cheese, which is Pecorino Romano sold here in the United States. Pick up a box of finely grated cheese or grate a whole block at home.
How to Make 1905 Salad Recipe?
The recipe for the 1905 salad follows the same basic steps as any other salad: First, whip up the salad dressing, prepare the salad ingredients, and then toss them all together. Here’s how to do it in a few easy steps:
Salad Greens: A good substitute for iceberg lettuce would be romaine lettuce. Just be sure to slice it as thinly as you can. Celery Stalks: Add some thinly sliced celery stalks for extra crunch. Black Olives: Swap out the green olives for milder black olives instead. Ham Substitutions: If you are not a fan of ham, you can use thinly sliced, deli-style chicken, turkey breast, salami, or pepperoni, or try some Grilled Shrimp instead. Cheese: If you don’t have Pecorino Romano, finely grated Parmesan cheese will also work. Croutons: Whether store-bought or Homemade Croutons, add a handful to the top for some extra crunch. Hard-Boiled Eggs: Slice or dice some hard-boiled eggs for extra protein. Onion: Toss in some thinly sliced red onion or green onions for an extra savory bite. Make it Vegetarian: Omit the ham and use some Baked Tofu instead, or simply add more Swiss and green olives to compensate for the lack of meaty flavor.
What to Serve With the 1905 Salad?
This is a hearty salad all on its own, so it can be served simply with bread and butter. The Columbia Restaurant serves it with a Cuban sandwich from the menu. Here at home, I love to serve it as a side salad with any of the following:
Make Ahead: Columbia restaurant actually recommends making the dressing 1-2 days in advance, but I find it lasts up to 3 days if stored in an airtight container or mason jar in the refrigerator. Storage: The dressed salad will only keep fresh for 1 day. Please be aware that as it sits, it releases all of its juices. If you plan to store the salad for longer or know you will have leftovers, refrain from tossing the salad with the dressing until the day you are going to serve. Store the prepared salad ingredients in a large airtight container with a paper towel to absorb excess moisture for 2-3 days.
Main Dishes: Make it a complete meal with Roasted Cornish Hens with Cuban Marinade, Mediterranean Lemon Chicken, or Baked Sockeye Salmon. Pasta: Give it a heartier spin by serving alongside Spaghetti Bolognese, Baked Ziti, or Vodka Pasta. And don’t forget the Olive Bread. Roasted Meats: Compliment the crisp bites with rich meats, like Pot Roast or Reverse Sear Chateaubriand.
Other Meal-Worthy Salad Recipes You Might Also Like:
Beet and Goat Cheese Salad Shredded Brussel Sprout Salad Broccoli Cauliflower Salad
If you try this 1905 Salad recipe, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
