Prep the vegetables

• Dice the cucumbers, halved grape tomatoes, roasted red peppers, sun-dried peppers and red onion into roughly the same size.
• Chop the fresh parsley and oregano.

Make the dressing

• Whisk the lemon juice, olive oil, red wine vinegar, Dijon mustard, minced garlic, salt and pepper until it thickens and coats the back of a spoon.
• Taste and adjust with more olive oil or salt if needed.

Assemble the salad

• Combine the cannellini beans, olives, cucumbers, tomatoes, roasted peppers, sun-dried peppers, onion, parsley and oregano in a bowl.
• Pour over the dressing and toss well.

Rest and finish

• Let the salad sit so the flavors meld.
• Crumble the feta over the top, add a little more salt and serve, with a side of protein if you like.