In a small bowl, combine chopped fresh parsley, fragrant basil, briny capers, minced garlic, and optional anchovy paste. Slowly drizzle in high-quality olive oil and red wine vinegar while stirring until well mixed. Add a pinch of red pepper flakes and freshly cracked black pepper to your taste. Set aside to let flavors meld.

In a large mixing bowl, gently fold together the rinsed and drained cannellini beans, quartered cherry tomatoes, sliced olives, and thinly sliced red onion. Season lightly with kosher salt. Mix gently to keep beans intact.

Drizzle the prepared salsa verde over the salad mixture and gently toss to coat without mashing the beans.

If desired, grate some parmesan cheese over the top. Serve immediately or let it sit for about 10–15 minutes to allow flavors to blend. Pair with crusty bread.