Start by washing the celery thoroughly to remove any dirt. Slice it thinly on a diagonal to create bite-sized pieces that look visually appealing. This also helps the dressing coat each piece evenly.

Take a block of feta and crumble it into small chunks using your hands. Freshly crumbled feta gives a creamier texture compared to pre-crumbled options. Set it aside for later use.

Heat a dry pan over medium heat and add the walnuts. Toast them for 3–5 minutes until they turn golden and aromatic. Let them cool slightly, then chop them roughly.

In a small bowl, whisk together olive oil, lemon juice, honey, salt, and black pepper. Mix until the dressing becomes smooth and slightly thick. This step ties all the flavors together beautifully.

In a large bowl, add the sliced celery, toasted walnuts, and crumbled feta. Pour the dressing over the mixture and gently toss everything together. Be careful not to break the feta too much.

Sprinkle chopped parsley over the salad and give it a final light toss. Transfer to a serving dish and garnish with celery leaves if you like. Serve immediately or chill for enhanced flavor.