In a medium bowl, whisk together minced garlic, red wine vinegar, dried oregano, red pepper flakes, Dijon mustard, salt, and pepper. Gradually drizzle in olive oil while whisking until emulsified.

Cut the waxy potatoes into 1-inch chunks, place in a pot of cold salted water, boil, and cook for 10-15 minutes until fork-tender. Drain and cool slightly.

In the same pot, bring water to a boil and blanch green beans for 2-3 minutes until bright green. Transfer to ice water.

Halve cherry tomatoes and slice red onion thinly. Soak onion in vinaigrette to mellow flavor. Chop parsley.

In a large bowl, combine warm potatoes, blanched green beans, cherry tomatoes, marinated red onion, pitted olives, and parsley. Toss with vinaigrette.

Cover and let the salad sit at room temperature for 30 minutes to allow flavors to meld.

Garnish with fresh lemon zest before serving. Enjoy at room temperature.