Open the cans of white beans. Pour into a colander, rinse thoroughly with cold running water, and let drain well for a few minutes. Halve the cherry tomatoes, slice the olives, quarter the artichoke hearts, and thinly slice the red onion.

In a small bowl or mason jar, combine extra-virgin olive oil, fresh lemon juice (or red wine vinegar), minced garlic, Dijon mustard, dried oregano, salt, and black pepper. Whisk vigorously until emulsified.

In a large mixing bowl, combine rinsed cannellini beans, quartered artichokes, halved tomatoes, olives, and sliced red onion. Pour dressing over the salad and gently fold using a silicone spatula. Fold in chopped parsley and most of the crumbled feta.

Transfer to a serving bowl. Top with remaining feta and a dash of black pepper. Let sit at room temperature for 15-20 minutes before serving to allow flavors to absorb.