1. Whisk the olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, honey, dried oregano, crushed red pepper flakes, sea salt, and black pepper in a medium bowl until smooth and slightly thickened.

2. Pat the drained cannellini beans dry with a clean towel, then place them in a shallow bowl and pour about two thirds of the lemon dressing over the top. Toss gently to coat and let the beans marinate for 20 to 30 minutes at room temperature or up to a few hours in the refrigerator.

3. While the beans marinate, prepare the vegetables by halving the cherry tomatoes, chopping the cucumber and green bell pepper, thinly slicing the red onion, and halving the Kalamata olives. Add all of the vegetables to a large mixing bowl.

4. Add the lemon marinated beans and any remaining marinade from their bowl to the vegetables. Pour in the remaining dressing and toss everything gently until the beans and vegetables are evenly coated.

5. Sprinkle the chopped parsley, dill, and crumbled feta cheese over the salad. Toss very lightly once more so the herbs and feta are distributed without crushing the beans.

6. Taste and adjust the seasoning with more salt, pepper, or a squeeze of extra lemon if desired. Chill the salad for at least 15 minutes before serving, then serve cold or at cool room temperature.