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Chop the vegetables and herbs if you haven’t already, and add them to a bowl along with the white beans. Set aside.
Zest the lemon for the dressing, then slice and juice it. Make the dressing by adding that plus all of the other dressing ingredients to a bowl. Mix well and taste, adjusting salt, tang with lemon juice or red wine vinegar, and heat with pepper flakes or black pepper, if needed.
Add the dressing to the bean mixture and toss well.
Heat a small skillet over medium heat and add the 1 tablespoon olive oil. Once the oil is hot, add the garlic, reduce the heat to low, and cook until it starts to turn golden. Add the cherry tomatoes and mix in, then increase the heat to medium-low and cook until the tomatoes soften slightly. When the tomatoes are almost ready, mix in the pepper flakes.
Pour this mixture over the beans and mix lightly. You can also keep the topping separate and add it when serving for a punchier garlic flavor.