Prep the beans: Drain and rinse the kidney beans under cold water until it runs clear. This removes extra sodium and any starchy taste.

Chop the vegetables: Halve the cherry tomatoes, dice the cucumber and bell pepper, and finely chop the red onion. Slice the olives and chop the herbs.

Make the dressing: In a small bowl or jar, whisk together olive oil, lemon juice, red wine vinegar, garlic, Dijon, oregano, salt, and pepper. Add lemon zest if you want a brighter flavor.

Toss it together: In a large bowl, combine beans, tomatoes, cucumber, bell pepper, red onion, olives, and herbs. Pour the dressing over and toss gently to coat without smashing the beans.

Add feta: Fold in the feta last so it stays a bit chunky. Taste and adjust salt, pepper, or acidity. If it needs brightness, add a splash more lemon.

Rest and serve: Let the salad sit for 10–15 minutes so the flavors meld. Serve cool or at room temperature.