Top salads with a custom crunch: homemade rustic croutons. Use any bread with a firm and hearty texture, including an artisan bread, French baguette, sourdough, focaccia, whole wheat, firm white--even cornbread. Pick one that complements the ingredients in the salad, then add seasonings that pair nicely with the salad.

FOR 2 CUPS RUSTIC CROUTONS

--Heat the oven to 450°F. Cut bread into 3/4- to 1-inch cubes.

--Toss 2 cups cubes wtih 1 1/2 tablespoons extra-virgin olive oil.

--Mix together 1 to 1 1/2 tablespoons chopped fresh herbs or 1 to 1 1/2 teaspoons dried seasonings, 1/4 teaspoon coarse salt and 1/4 teaspon pepper. If desired, add 1 to 2 minced garlic cloves. Sprinkle seasonings over cubes and gently stir.

--Bake the  cubes in a single layer on a rimmed baking sheet for 5 to 8 minutes or until lightly browned, stirring occasionally. Or cook them on the stovetop in a nonstick pan over medium to medium-high heat for 5 to 8 minutes or until lightly browned, stirring frequently. Store in an airtight container.

TRY THESE SALAD AND CROUTON COMBOS

--Shrimp salad and sourdough bread croutons seasoned with dill

--Fruit-and-greens salad and cinnamon bread croutons

--Greek salad and artisan bread croutons seasoned wtih garlic and dried mint

--Italian tomato-mozzarella salad and focaccia croutons seasoned with rosemary

--Chef's salad and whole wheat bread croutons seasoned with garlic and a dash of crushed red pepper

--Spinach salad and white bread croutons seasoned with thyme and 2 tablespoons grated Parmesan cheese

</