In a small bowl, whisk together 1/4 cup of extra virgin cold-pressed olive oil, 2 tablespoons of white vinegar, 2-3 tablespoons of lemon juice, 1 teaspoon of mustard, and 1 grated garlic clove. Season with a pinch of salt and 1/4 teaspoon of black pepper. Whisk until the mixture is emulsified and smooth, then set the dressing aside to allow the flavors to meld.

Open the can of Cannellini or Great Northern beans, draining them into a strainer. Rinse the beans under cold water to reduce sodium content; this will make the Mediterranean Lemony White Bean Salad lighter. Let the beans sit in the strainer for a few minutes to ensure any excess water is removed, improving the salad's overall texture.

In a large mixing bowl, combine the rinsed beans with 5 thinly sliced scallions, 1/4 finely chopped red onion, 1/2 cup halved Kalamata olives, 2 diced roasted red peppers, and 1/4 cup finely chopped fresh parsley. Mix well, allowing the ingredients to become acquainted. Add salt and freshly cracked black pepper to taste.

Pour the prepared dressing over the mixture. Gently toss the salad until all ingredients are well coated with the dressing, ensuring every bit is infused with flavor.

Carefully fold in 4 oz of crumbled feta cheese and the reserved olives into the salad. Taste and adjust seasoning with additional salt and pepper as needed.

Transfer the Mediterranean Lemony White Bean Salad to a beautiful serving platter and allow it to rest for at least 30 minutes before serving, letting the flavors deepen.