Add the dips, olives, and sweety drops to separate small bowls and place in the center of the board to anchor it.
Add the cucumbers and radish slices to the center between the dips, then, working from the center out, add the red tomatoes and yellow tomatoes in separate piles.
Then add the cauliflower, broccolini, remaining radish, carrots, celery, and peppers around the outside of the board, being careful to separate similar colors.
Garnish the dill dip with dill, ranch with scallions, and hummus with thyme and, if you have it on hand, a drizzle of olive oil and roasted chickpeas. Serve the pistachios and pita chips on the side.