Summer’s Best Confetti Salad

2 (10-ounce) packages frozen broccoli florets, thawed and dried on a paper towel

1 (6-ounce dr. wt.) can whole black olives, drained

1 (8-ounce) package Monterey Jack cheese, cut into 1/2-inch chunks

1 (8-ounce) package sharp cheddar cheese, cut into 1/2-inch chunks

1/2 tsp black pepper

2 cups cherry tomatoes, cut in half

1/2 cup cooked and crumbled bacon (optional)

1/2 cup diced red onion

1/2 tsp garlic powder

2 tbsp honey

1/2 cup mayonnaise

1/2 cup plain Greek yogurt or sour cream

1 tsp salt