1. Peel and wash the potatoes and cut into 1.5 cm cubes. Chop the capers. Pick and chop the thyme leaves. Halve the bell pepper lengthwise and remove the seeds. Wash the bell pepper and finely dice. Mix the capers with thyme, chili 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 on all sides for about 15 minutes. Season with salt and pepper.
3. Turn on the broiler. Trim, wash, and spin dry the lettuce. Wash and halve the tomatoes. Wash the cucumber, halve lengthwise, and slice. Peel the onion and slice 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. Broil the feta wedges for 3–4 minutes. Arrange the salad with the potatoes and serve topped with the broiled feta.
