In a small bowl, combine finely chopped parsley, basil, capers, minced garlic, anchovy paste, red pepper flakes, and black pepper. Gradually whisk in ¼ cup of extra virgin olive oil and 2 tablespoons of red wine vinegar. Allow the mixture to rest for about 5 minutes.

In a medium mixing bowl, drain and rinse one can of cannellini beans. Add quartered cherry tomatoes, torn Castelvetrano olives, and thinly sliced red onion to the bowl. Sprinkle with kosher salt and gently toss the ingredients until well combined.

Once the salsa verde has rested, drizzle it generously over the salad base. Using a spatula, gently fold the mixture together, ensuring that the creamy cannellini beans are coated without mashing them.

For a final touch, shave fresh parmesan cheese over the top and serve immediately or refrigerate for up to 3 days to enhance the flavors.