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Make the dressing: Add 4 tablespoons extra virgin olive oil, 3 tablespoons lemon juice, 1 teaspoon lemon zest, 1 tablespoon mustard, 1 teaspoon honey, 1½ teaspoon dried oregano, ½ teaspoon salt, and ⅛ teaspoon black pepper to a small bowl. Whisk until smooth.
Marinate the beans: Add the 1 can butter beans (drained and rinsed) to the bowl. Toss gently so they are fully coated. Let them sit while you prep the vegetables.
Prep the vegetables: Dice 1 small cucumber and ½ green bell pepper. Cut 2 cups cherry tomatoes in half. Thinly slice ½ red onion. Add all the vegetables, ½ cup olives, ¾ cup feta cheese, and the marinated beans to a large mixing bowl.
Toss and serve: Toss gently until everything is evenly mixed. The feta will crumble a little, and that’s a good thing—it spreads flavor through every bite. Transfer to a serving bowl or platter and serve right away.