Rinse white beans until runoff is clear, drain 2 minutes and blot gently on a clean towel.
Dice cucumber, halve tomatoes, slice onion, halve olives and chop parsley; blot visibly wet pieces.
Drain and blot feta, then break into roughly 1/2-inch pieces.
Whisk lemon zest and juice, Dijon, garlic, oregano, honey and pepper, then stream in olive oil; add no salt yet.
Fold beans, cucumber, tomatoes, onion, olives and parsley through the dressing.
Scatter feta over the bowl and fold three to five times with a broad spatula.
Refrigerate for 10 to 20 minutes.
Taste a complete bite; add lemon by the teaspoon and salt only by a small pinch if still needed.
