Ingredients
- 1 head iceberg lettuce torn into pieces
- 1/2 cup sliced Swiss cheese julienned
- 1/2 cup baked ham julienned
- 2 large tomatoes cut into wedges or 1 pint cherry tomatoes
- 1/2 cup green Spanish olives
- 1/4 cup grated Romano cheese for serving
- 2 tablespoons Worchestershire sauce for serving
- lemon juice, for serving
For the Dressing
- 1/2 cup Spanish olive oil
- 4 garlic cloves minced
- 2 tsp dried oregano
- 1/8 cup white wine vinegar
- salt and pepper to taste
Method
- Make the Dressing: In a bowl or jar, whisk together the olive oil, garlic, oregano, white wine vinegar, salt, and pepper until well combined. The Columbia Restaurant recommends making the dressing 2 days in advance and letting it sit in the fridge for the flavors to meld.
- Prep the Salad Base: In a large serving bowl, combine the iceberg lettuce, Swiss cheese, ham, tomatoes, and olives.
- Dress It Up: Pour the dressing over the salad and toss everything thoroughly to coat.
- Finish with Flavor: Sprinkle the Romano cheese on top. Drizzle with Worcestershire sauce and squeeze fresh lemon juice over the salad just before serving.
- Serve Immediately: This salad is best enjoyed right away for maximum crunch and flavor.