1-First step: toast the pumpkin seeds Arrange a rack in the middle of the oven and heat it to 350°F. Spread 1/2 cup pumpkin seeds on a baking sheet and toast them for 7 to 10 minutes, until they turn golden-brown. Let them cool completely before adding them to the salad. This step builds a deeper, nuttier flavor and helps the seeds stay crisp.

2-Second step: prep the vegetables and herbs In a large bowl, coarsely chop the celery leaves and small dice the celery stalks. Small dice the Persian cucumbers so they blend well with the rest of the mix. Next, coarsely chop 1/4 cup fennel fronds and small dice the fennel bulb. Thinly slice the scallions, then coarsely chop the parsley leaves and tender stems. This mix gives the salad lots of color, crunch, and fresh aroma.

3-Third step: add the feta and citrus Coarsely crumble 3 ounces of feta cheese directly into the bowl. Finely grate the zest of 1 medium lemon, then juice the lemon. The zest gives a fragrant lemony note, while the juice brings sharp brightness that wakes up the whole bowl.

4-Fourth step: season and combine Add the cooled pumpkin seeds, 1 teaspoon Aleppo pepper or 1/4 teaspoon red pepper flakes, and 1 teaspoon kosher salt. Gently stir everything together so the feta stays in rustic crumbles and the vegetables do not get smashed. Taste the salad and add more pepper flakes or lemon juice if you want a little more heat or tang.

5-Final step: serve with the best texture Serve right away for the freshest crunch, or chill briefly if you want a colder salad. If you are making it for a lunch box, keep the lemon juice and salt separate until just before eating so the vegetables stay crisp. This Feta Chopped Salad Delight also works well stuffed into a pita with hummus for an easy meal on the go.