Top Brass Tossed Salad with Italian Dressing

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1/4 cup red wine vinegar

2 garlic cloves, lightly crushed and quartered

1 teaspoon fresh oregano leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)

1 teaspoon fresh thyme leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)

1 teaspoon fresh parsley leaves (from 3 or 4 small sprigs or 1 or 2 large sprigs)

1 teaspoon salt

1/4 teaspoon ground black pepper

3/4 cup extra-virgin olive oil

6 cups mixed greens (organic mesclun mixture such as mache, arugula, chicory) soaked and dried in a salad spinner

2 large tomatoes, cut into wedges

2 English cucumbers, peeled and sliced

2 large carrots, peeled and sliced into rounds