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In a small bowl, combine 4 tablespoons of the oil, lemon juice, capers and parsley. Set aside
Bring a large pot of salted water to a boil. Add green beans and cook until tender. Drain and run under cold water
Cut Feta into 4 slices. Set aside to drain on paper towels
Heat a large nonstick skillet over medium heat. Season the tomato slices with thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook until lightly browned.
Wipe out the skillet and heat the remaining tablespoon of oil over medium heat.
Coat Feta in bread crumbs and cook until browned
Arrange arugula, beans and Feta on plates and drizzle with vinaigrette.
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