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Separate the leaves from the stalks of the celery. Slice the stalks thinly on a bias and roughly chop the leaves.
If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.
To toast the nuts, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.
Note: If you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.
Place sliced celery stalks and leaves in a medium sized bowl.
Add the chopped nuts, dates, feta cheese, lemon juice, white wine vinegar, olive oil, and red pepper flakes. Season generously with salt and pepper, and toss to combine.