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Full disclosure, this is not a family recipe. I know that’s been the theme of this recipe project, but some things are just TOO good not to share. And I know, a salad recipe doesn’t seem all that exciting (at least it didn’t to me, at first), but this is no ordinary salad. This is Columbia Restaurant’s original 1905 Salad.

I know that if you don’t live in Florida, you may have never heard of Columbia (the restaurant) but that’s okay. I’ll share all you need to know right here.

Columbia is a Spanish restaurant that’s been owned by the same family since 1905. It’s Florida’s oldest restaurant and is the largest Spanish restaurant in the world. Originally, Columbia was known for it’s Cuban coffee (my personal favorite) and authentic Cuban sandwich (another favorite of mine), but it’s grown into so much more than that now. You can read the full history here – I promise that it’s worth your time!

Anyway, let’s get to this salad. I can’t explain to you why it’s as good as it is. I just really need you to take my word for it. This is the only restaurant that I ever go to with the sole intention of ordering a salad and only a salad. Not a side salad. Not an appetizer. The salad is all I want. Okay, and maybe some sangria as well. Don’t get me wrong, everything on the menu is fabulous, but this SALAD. Either fly to Tampa and try it in the original Columbia restaurant in Ybor City OR make it yourself using this recipe:

Ingredients:

• 4 cups iceberg lettuce, torn into bite sized pieces
• 2 ripe tomatoes cut into 8 wedges
• 1/2 cup thin strips of Swiss cheese
• 1/2 cup thin strips of ham (2 ounces)
• 1/4 cup pitted green Spanish olives
• 4 garlic cloves, finely chopped
• 2 tsp dried oregano
• 2 tbsp Worcestershire sauce
• 1/2 cup extra-virgin olive oil, preferable Spanish
• 1/8 cup white wine vinegar
• 1 lemon’s worth of lemon juice
• salt and fresh ground pepper
• 1/4 cup pecorino Romano cheese

Directions:

In a large bowl, toss together the lettuce, tomatoes, Swiss cheese, ham and olives

In a small bowl, mix together the garlic & oregano. Gradually whisk in the olive oil, continually beating to form an emulsion. Stir in the vinegar and season with salt and pepper.

Pour the dressing over the salad, add Worcestershire sauce, lemon juice and cheese and toss again.

Guys, I’m really not kidding. This is the best salad ever and I really need to you go and make it and get back to me. Okay? Okay, great, thanks!

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Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

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