1. Peel and wash the potatoes and cut into 1.5 cm cubes. Chop the capers. Pick and chop the thyme leaves. Halve the peppers lengthwise and remove the seeds. Wash and finely dice the peppers. Mix the capers with the thyme, peppers, breadcrumbs, and 1 tablespoon of olive oil. Cut the feta into 8 wedges and top with the mixture.
2. Heat 1 tablespoon of oil in a pan and fry the potatoes for about 15 minutes, turning them until browned. Season with salt and pepper.
3. Turn on the oven grill. Trim, wash, and spin dry the lettuce. Wash and halve the tomatoes. Wash the cucumber, halve lengthwise, and slice. Peel the onion and slice it into strips. Mix the tomatoes, cucumber, lettuce, onion, and olives. Mix the vinegar with honey, salt, and pepper, and whisk in the remaining 4 tablespoons of oil. Mix the mixture with the dressing.
4. Gratinate the feta wedges under the grill for 3–4 minutes. Serve the salad with potatoes and topped with the gratinated feta.
