Happy Friday, gang! Spring has officially arrived at our house — and that means the porch is calling, the rosé is chilling, and Friday happy hour just got a serious upgrade. This week on Fridays with Oscar, we’re pairing a bright, berry-kissed Rosé Sangria with a Grilled Chicken Flatbread topped with a lemony arugula salad and Parmesan. It’s the kind of pairing that feels a little festive and a little effortless all at once — which is basically the definition of a perfect spring Friday.
The sangria is light and fruity — still rosé with a gorgeous berry mix, finished with a splash of ginger ale for the most refreshing little fizz. And the flatbread? We’re using store-bought flatbread and rotisserie chicken, which means this whole thing comes together faster than you’d think. It’s the kind of meal that makes you feel like you really have your life together. We love that for us.
Whether you’re sitting outside with the sun on your face or curled up by an open window listening to the birds, this is your Friday evening. Let’s pour a glass and get into it.
What You’ll Find in Today’s Post
- 🍷 Rosé Sangria
- FAQS – Rosé Sangria
- Rosé Sangria Recipe Card
- 🌿 Grilled Chicken Flatbread with Arugula and Parmesan
- FAQS – Grilled Chicken Flatbread with Arugula and Parmesan
- Grilled Chicken Flatbread with Arugula and Parmesan Recipe Card
- 🐾 Springtime with Oscar & Ollie
- 🌸 Easy Spring Style
- Cheers to Spring Fridays! 🌸
🍷 Rosé Sangria
There’s something about a berry sangria made with rosé that just feels like the first warm evening of the season. It’s beautiful in the glass, endlessly customizable, and absolutely no fuss — which is exactly what we want on a Friday.
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✨ Beth’s Tip: Make it ahead! The sangria base (rosé + berries) can be made up to 24 hours in advance and stored in the refrigerator. Add the ginger ale just before serving so it stays fizzy.
Want to try a more elevated Rosé cocktail? Try our recipe for a Rosé Spritz
FAQS – Rosé Sangria
A dry to off-dry still rosé is ideal — something with good fruit-forward flavor but not too sweet, since the berries and ginger ale will add natural sweetness. A Provençal-style rosé is a classic choice, but any bottle you enjoy drinking on its own will work beautifully here.
Fresh berries are best here for garnish and texture, but in a pinch, frozen berries work well for infusing the wine — just skip them as the garnish and add a few fresh ones, or use a mint sprig, when serving.
Absolutely — this recipe scales up easily. Double or triple the recipe in a large pitcher or punch bowl, and set out a bowl of extra berries so guests can garnish their own glasses. It’s a lovely, low-effort party drink.
A splash of brandy or Cointreau stirred into the pitcher before chilling adds a lovely depth and a little more punch. Totally optional, but a nice touch if you want something a bit more cocktail-forward.
A sparkling rosé works too — just add it right before serving instead of letting it sit, and skip the ginger ale or reduce the amount so the sangria doesn’t get too fizzy.
Rosé Sangria Recipe Card
Rosé Sangria
Ingredients:
- 1 bottle still rosé something you enjoy drinking — dry to off-dry works beautifully
- ½ cup fresh strawberries hulled and sliced
- ¼ cup fresh raspberries
- ¼ cup fresh blueberries
- Ginger ale to top (about ½ cup per glass)
- Ice
- Extra fresh berries and a mint sprig for garnish
Instructions:
- In a large pitcher, combine the rosé and the berry mix. Stir gently and refrigerate for at least 1 hour, or up to 4 hours, to let the fruit mingle with the wine.
- When ready to serve, fill two red wine glasses with ice. Pour the sangria over the ice, dividing fruit evenly between the glasses.
- Top each glass with a splash of ginger ale.
- Garnish with a few fresh berries and a mint sprig. Serve immediately.
Tips/Notes
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
🌿 Grilled Chicken Flatbread with Arugula and Parmesan
This flatbread is everything we love about spring entertaining: it looks impressive, it tastes incredible, and it’s almost embarrassingly easy. Store-bought flatbread and rotisserie chicken are the two shortcuts that make this weeknight-friendly — or in this case, happy-hour-friendly. The arugula salad on top adds a peppery freshness that cuts right through the richness of the cheese, and the lemon zest finish ties it all together beautifully.
We love an easy flatbread for happy hour, try this recipe from last fall – just swap the pears for a seasonal fruit like apricots or avocado in the spring or try peaches in summer: Caramelized Onion & Pear Flatbread
FAQS – Grilled Chicken Flatbread with Arugula and Parmesan
We love a thin, crispy flatbread for this — something that gets a little golden and crackery in the oven. Naan is a great option for a slightly thicker, chewier base. Either way, look for a flatbread that’s large enough to hold generous toppings.
Absolutely! If you want to grill chicken breasts or thighs ahead of time, slice or shred them and use exactly as you would the rotisserie chicken. A simple seasoning of olive oil, salt, pepper, and a little garlic works beautifully here.
Yes — a quick toss in olive oil and lemon juice is what makes the arugula feel like a proper little salad on top rather than just scattered greens. It wilts just slightly from the heat of the flatbread, and that’s what makes it so good.
This is a very forgiving recipe. Thinly sliced red onion, a drizzle of balsamic glaze, or a few sun-dried tomatoes would all be lovely additions. Red pepper flakes are great if you like a little heat.
Make sure your oven is fully preheated before the flatbreads go in, and don’t overload them with toppings. A light hand with the cheese and toppings lets the flatbread crisp up properly at the edges. Add the arugula right before serving so it doesn’t sit and steam the crust.
Grilled Chicken Flatbread with Arugula and Parmesan Recipe Card
Grilled Chicken Flatbread with Arugula and Parmesan
Ingredients:
For the flatbread:
- 2 store-bought flatbreads naan or thin flatbread style, your preference
- 2 –3 tablespoons good olive oil
- 1 cup shredded rotisserie chicken
- ½ cup fresh mozzarella torn or shredded
- ¼ cup freshly grated Parmesan plus more for finishing
- Flaky sea salt and fresh cracked black pepper
For the arugula salad:
- 2 cups fresh baby arugula
- 1 tablespoon good olive oil
- 1 teaspoon fresh lemon juice
- Zest of half a lemon
- Pinch of flaky sea salt
Instructions:
- Preheat your oven to 425°F. Line a baking sheet with parchment paper.
- Lay the flatbreads on the prepared baking sheet. Brush each one generously with olive oil.
- Top each flatbread with torn mozzarella, then scatter the shredded rotisserie chicken evenly over both. Sprinkle with Parmesan and a pinch of flaky salt and fresh cracked pepper.
- Bake for 10–12 minutes, until the cheese is melted and bubbly and the edges of the flatbread are golden and crisp.
- While the flatbreads bake, toss the arugula in a small bowl with olive oil, lemon juice, and a pinch of flaky salt.
- Remove flatbreads from the oven. Pile the arugula salad on top of each flatbread. Finish with a generous amount of lemon zest and an extra shower of grated Parmesan.
- Slice and serve immediately — the arugula wilts slightly from the heat of the flatbread, which is exactly what you want.
Did you make this recipe?
We’d love to see! Tag us @styleatacertainage
🐾 Springtime with Oscar & Ollie
You didn’t think we’d get through a spring happy hour without checking in on our favorite fur babies, did you?
Ollie has fully claimed the entryway etagere as her personal throne — and honestly, we’ve stopped questioning it. There she was, tucked between the wicker basket and a stack of very tasteful coffee table books, sitting as still and composed as a piece of art. She looked less like a cat and more like an interior design choice. A very fluffy, very opinionated interior design choice. She was completely unbothered by the shoot happening just around the corner — which, if you know Ollie, is perfectly on brand.
And then there’s Oscar — our sweet, handsome boy who started this whole Friday tradition. We’re sharing one of our favorite photos from 2021: Beth and Oscar out in the garden on a sunny afternoon, Oscar proudly offering his paw like the gentleman he always was. With verbena blooming in the background and that big happy smile on his face, it’s the kind of photo that makes your heart feel full every single time you look at it. He may not be with us anymore, but he’s in every Friday we celebrate. 🐾
🌸 Easy Spring Style
Beth’s Outfit
Spring dressing doesn’t get much more elegant — or more effortless — than this head-to-toe cream moment. The Noli Sequin Cardigan is the star of the show: a crochet-style knit with beautiful gold button details and just the right amount of polish to feel dressed up without trying too hard. It’s the kind of piece that looks equally at home at a spring happy hour or a weekend lunch with friends.
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Paired with the Noli Aubrey Bootcut Jeans in a soft ivory — complete with gold button fly detail — the tonal look is fresh and intentional. Tan heeled sandals add a warm contrast, and gold hoop earrings with a chunky gold chain necklace tie it all together with a touch of shine. Simple, sophisticated, and very spring.
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Kelly’s Outfit
My look is all about casual-cool spring dressing. The Ribbed Elbow Sleeve Henley Tee in crisp white is one of those wardrobe workhorses that pairs with absolutely everything — and here, it’s doing all the right things tucked casually into the Five Pocket Pant in Railroad Stripe. These wide-leg seersucker-stripe trousers are the real statement piece: relaxed, a little nautical, and completely season-appropriate.
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A slim black braided belt defines the waist without fussing, and black slide sandals keep the whole look grounded and easy. It’s the kind of outfit that looks like you thought about it without looking like you tried too hard — which is honestly the highest compliment we can give.
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- Five Pocket Pant in Railroad Stripe
- Ribbed Elbow Sleeve Henley Tee
- Similar Slide Sandals
- European Leather Braided Belt
Are you petite (like me) and still on the fence about wearing wide-leg pants? Check out my Wide Leg Pant Styling Guide for Petites.
Casual Spring Style Inspiration on Fridays with Oscar
- Hibiscus Margarita & Grilled Shrimp Tacos: Patio Season Begins
- Elderflower Collins & Sugar Snap Peas with Sesame and Ginger
- Aperol Spritz & Sheet Pan Lemon Herb Chicken
Cheers to Spring Fridays! 🌸
That’s a wrap on this week’s Fridays with Oscar — and honestly, it’s one of our favorite pairings yet. A pitcher of rosé sangria, a flatbread you can throw together in twenty minutes, and good company on the porch — that’s the whole plan. We hope you give both a try this weekend and make them your own.
As always, we’d love to hear how it goes! Drop a comment below, or tag us on Instagram so we can see your beautiful, happy-hour spreads. And don’t forget to come back next Friday for more — we’ll save you a glass.
With love from our kitchen to yours, Beth, Kelly, Ollie…and always Oscar. 🐾
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