Cook the Bacon: Cut the thick-cut bacon into 1-inch pieces. In a skillet over medium-low heat, cook the bacon for 8–10 minutes until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess grease.

Prepare the Vegetables: Chop the broccoli and cauliflower into bite-sized florets. In a large mixing bowl, combine broccoli florets, cauliflower florets, sliced green onions, and halved tomatoes.

Make the Dressing: In a separate bowl, whisk together Greek yogurt, mayonnaise, apple cider vinegar, and optional honey. Add kosher salt, garlic powder, dried dill, and black pepper. Blend until smooth.

Combine Ingredients: Pour dressing over the vegetable mixture and gently toss to coat evenly.

Chill and Serve: Let the salad sit in the refrigerator for at least 30 minutes before serving.