Whisk together the Greek yogurt, olive oil, red wine vinegar, salt, pepper, micro-planed garlic, and dried oregano in a small bowl or jar. Set aside while you prep everything else so the flavors have time to come together.

Drain and rinse the cannellini beans thoroughly, then spread them in a single layer in a large skillet over medium to medium-high heat with the butter or olive oil. Season with garlic powder, smoked paprika, and dried parsley. Let the beans cook without stirring too frequently so they develop a golden, caramelized crust on the outside, about 8 to 10 minutes total. Remove from heat and let cool for 10 minutes before adding to the salad.

While the beans cool, prep all of your salad ingredients. Halve the cherry tomatoes, finely dice the red onion, dice the sweet peppers, pit and roughly tear the Castelvetrano olives, dice the pepperoncini, and slice and chop the smoked turkey. If using artichoke hearts or Grillo's pickles, chop those now as well.

Add the cooled beans, turkey, tomatoes, red onion, sweet peppers, olives, pepperoncini, provolone, and any optional add-ins to a large mixing bowl.

Pour the dressing over the salad and toss well until everything is evenly coated. Top with shredded Parmesan.

Taste and adjust seasoning as needed. Add more salt, pepper, or a splash of vinegar if you want more brightness. Serve immediately or refrigerate for at least 30 minutes for the best flavor.