Remnants of Summer III: The Easiest Home Made Croutons

I've had some decent store-bought croutons, and I have no problem with well-made store bought food-stuffs at all, but my father made croutons, and his method was brilliantly simple. And by far more satisfactory than store-bought ones.

These are the off-shoot of my father's. It is truly so simple, subject to the flavors currently of your interest.

This batch I made a head of any forth-coming salad making, let them cool for a short while - munching all the while - and stored them away in an old yogurt container for mounds of fresh greens and vegetables.

Using a lovely loaf of roasted garlic clove artisan bread, I did as the following images show:
 

Slicing roughly half an inch to an inch both ways to create fairly consistent cubes...Caya 2012.

Tossing in a bowl or a bag with generous olive oil, sea salt, black pepper, and herbs of choice - in this case oregano...Caya 2012.

Once they bake in the oven until golden brown and crusty, this is the result. So aromatic! They can be quite easily munched then and there...Caya 2012.

And on a salad...with garbonzo beans, grape tomatoes, avocado, and home made honey mustard dressing:

Incredibly filling with the balance of beans, greens, summer fruits, and croutons. Caya 2012.