Dice the cucumber, red bell pepper, and red onion into small uniform pieces so every bite has balanced texture.

Slice the cherry tomatoes in half and cut the olives into thin rounds.

Add the beans, chopped vegetables, olives, and parsley to a large mixing bowl.

Sprinkle the crumbled feta cheese evenly over the mixture.

In a small bowl, whisk together olive oil, red wine vinegar, lemon juice, minced garlic, oregano, salt, and black pepper until the dressing becomes smooth and fragrant.

Pour the dressing over the salad and gently toss until all ingredients are evenly coated.

Refrigerate the salad for at least 30 minutes so the beans absorb the flavors and the dressing melds with the vegetables.

Stir lightly before serving and adjust seasoning if needed.