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Tomato Vinaigrette

Makes 1½ cups

Recipe courtesy of Chef Trevett Hooper / Legume Bistro.


  • 1 tablespoon shallot, finely chopped
  • 1 small tomato, coarsely chopped
  • 1 tablespoon fresh dill, finely chopped
  • 1/3 cup Kimberley red wine vinegar
  • 1 cup extra-virgin olive oil
  • 1 small tomato, finely chopped
  • Salt and fresh-ground black pepper to taste


  1. In small bowl, macerate (soften) the shallots, coarsely chopped tomato and dill by combining them with vinegar. Set aside for 10 minutes.
  2. Using a blender at low speed, transfer vinegar mixture and add the oil slowly until a smooth emulsion forms. Put dressing in serving bowl and stir in diced tomato, salt and pepper.

More about the chef behind this receipe:

Trevett Hooper

Trevett and his wife Sarah (who oversees the front of the house) opened Legume, a family-run bistro, in 2007. The restaurant’s small, personal menu reflects the owner’s love of old-fashioned French, Italian and American cooking. According to Trevett, his goal is to cook for guests in the same way he cooks for friends and family in his own home; presenting the best regional ingredients of Western Pennsylvania.

Trevett recently discovered Kimberley wine vinegars and now uses them for Legume’s classic vinaigrette, tomato vinaigrette and house made cornichons. He says, “The first time I tasted Kimberley vinegar, I couldn’t believe it. It reminds me of the apple cider vinegar we make here at the restaurant. You can just tell that they’re taking their time making it because of the depth of flavor; vinegar of this quality just can’t be made any other way.”

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