Make the Dressing: In a small jar with a tight-fitting lid, combine the extra virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, dried oregano, salt, and pepper. Screw the lid on tightly and shake vigorously for about 30 seconds, or until the dressing is well combined and looks creamy. Set aside.

Prepare the Beans: Open, drain, and thoroughly rinse the cannellini beans, chickpeas, and black beans under cold running water. Allow them to drain completely in a colander for a few minutes.

Chop the Vegetables: While the beans are draining, prepare your vegetables. Finely dice the red bell pepper and cucumber. Finely chop the red onion and halve the cherry tomatoes. The goal is to have the vegetables chopped to a size similar to the beans.

Combine Beans and Vegetables: In a large salad bowl, add the drained beans, diced red pepper, cucumber, red onion, and cherry tomatoes.

Dress the Salad: Give the dressing one final shake and pour it over the bean and vegetable mixture in the bowl. Use a large spoon or salad servers to gently toss everything together until all the ingredients are evenly coated in the dressing.

Let it Marinate: For the best flavour, cover the salad and let it sit for at least 15-20 minutes at room temperature (or longer in the fridge). I find that this resting period is essential, as it allows the beans and vegetables to absorb the delicious flavours of the dressing.

Add Final Touches: Just before serving, add the crumbled feta cheese and the finely chopped fresh parsley. Give the salad one last gentle toss to incorporate them. Serve immediately or chilled.