Every once in a while, you just have to treat yourself. In the heart of Ybor City, FL, Columbia Restaurant offers a fine dining experience with authentic Cuban-style cuisine. If you ever have a chance to visit, you must try this 1905 salad. We've re-created this dish so you can make it at home and we've included another popular favorite to accompany it, this Cuban Ropa Vieja recipe.
- Lettuce - We use iceberg lettuce in this traditional recipe.
- Tomato - Roma tomatoes are the best.
- Ham - We like to buy one thick slice of Boars Head deli ham, and then dice it ourselves.
- Swiss cheese - We like the flavor of baby swiss. We buy it in deli slices and then cut it into short, thin strips.
- Romano cheese - We used a cheese grater, but you can buy it already grated.
- Olives - We used Queen olives with pimento in this recipe.
- Pepper - Freshly cracked pepper is best on salads.
- Extra virgin olive oil - Try to use a good quality olive oil.
- White wine vinegar
- Lemon - Freshly squeezed lemon is the best!
- Worcestershire - I always like to add a few extra drops to the salad right before serving.
- Garlic - Fresh minced garlic should be added to this dressing.
- Oregano - Dried oregano.
Note: Refer to the recipe card below for exact quantities.
Step One: Prepare the Dressing
There are several ways to prepare homemade salad dressings:
1). Use a bowl to whisk or stir the ingredients together.
2). Put all of your ingredients in a mason jar with a lid, then give it a little shake.
3). Use a stick blender to blend the salad dressing ingredients together. This is helpful if the dressing includes a garlic clove or anchovies.
4). Use an oil and vinegar dispenser with your favorite extra virgin olive oil and balsamic vinegar to drizzle on salads as needed.
Homemade salad dressings are easy to make if you keep some essential ingredients on hand. See our Top 10 Favorite Salad Dressing Recipes for the dressings we love the most.
Step Two: Prepare Ingredients
Cut or tear up lettuce into small portions. Wash all lettuce and produce thoroughly, then set it aside to drain in a colander. While lettuce is draining, dice all remaining ingredients into small salad-sized portions.
Step Three: Assemble and Serve
Assemble the salad in layers with lettuce on the bottom, followed by fresh diced tomatoes, ham, cheeses, and olives.
Add a small amount of dressing and give it a good toss. Taste and adjust seasonings as necessary. Serve immediately.
This post shows some of our kitchen essentials. Please visit our shop if you would like to see more of our favorites. These are Amazon affiliate links and we earn commission from qualifying purchases.
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
Buy pre-washed and ready-to-eat lettuce to save time.
Have leftover ingredients?
- Excess olives and other vegetables can be used in this Italian Salad Meal Prep.
Need something to pair this with?
Try these other Cuban cuisine recipes:
More lunch recipes you will love:
It may be an old wives tale that you shouldn't cut lettuce. Supposedly, the lettuce will brown a little quicker around the edges, but many people disagree that this is true.
Refrigerating tomatoes will extend their shelf life, but could also decrease their flavor or change their texture. If you don't want your tomatoes to go bad, wait until they are fully ripe, refrigerate for a few days, then bring them back to room temperature before slicing.
Columbia Restaurant’s 1905 Salad (Copycat)
- ½ head Iceberg lettuce
- 2 qty Roma tomatoes
- ½ cup Deli Ham
- ½ cup Deli Baby swiss cheese
- ¼ cup Romano cheese
- 5 qty Olives
- ¼ teaspoon Salt (or to taste)
- ¼ teaspoon Pepper (or to taste)
- ¼ cup Extra virgin olive oil
- 1 tablespoon White wine vinegar
- ½ lemon Lemon
- 1 lg clove Garlic
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Oregano
- In a small bowl, whisk together the dressing ingredients. Set aside.
- Wash lettuce and set it aside to drain in a colander.
- Wash remaining produce and cut into small salad sized portions.
- Cut ham and cheese into short thin strips. Cut olives.
- Assemble salad with all ingredients.
- Drizzle prepared dressing on top.
- Gently toss the salad and serve immediately.
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.